Recipes
How to Make the Swankiest Gingerbread House Ever
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How to Make the Swankiest Gingerbread House Ever

Executive pastry chef of the Ritz-Carlton Fort Lauderdale, Franny Monahan, and her team designed this miniature version of the hotel’s 200-square-foot behemoth gingerbread house. Photo by Aaron Bristol.  Gingerbread House Dough Monahan cautions that while this gingerbread is edible, it’s not the best eating; the recipe is great because it is sturdy. See below for […]
Choosing Sides: This Delray Chef’s Thanksgiving Sides Are Way Better Than Green Bean Casserole
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Choosing Sides: This Delray Chef’s Thanksgiving Sides Are Way Better Than Green Bean Casserole

This web extra comes from our November 2017 issue. For more content like this, subscribe to the magazine.  Ready to wow at Thanksgiving this year? Swap those traditional sides for these fresh, creative recipes from Max’s Harvest Executive Chef Blair Wilson (picture above, photo by Aaron Bristol). Butterscotch Carrot Puree 1/2 pound unsalted butter 2 […]
How to Make a Bloody Good Chocolate Cake With Pastry Chef Kursten Restivo
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How to Make a Bloody Good Chocolate Cake With Pastry Chef Kursten Restivo

This recipe comes from our Deconstructing the Dish story in the September/October 2017 issue. For content like this, subscribe to the magazine.  Recipe by Kursten Restivo, head pastry chef of the Palm Beach Marriott Singer Island Beach Resort & Spa. Photography by Aaron Bristol. Video by David Shuff. For the chocolate layer cake 1 ½ cups […]
Recipes: Soft-Shell Crab Two Ways
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Recipes: Soft-Shell Crab Two Ways

  Soft-Shell Crab Two Ways   This recipe comes from our July/August 2017 issue. For more content like this, subscribe to the magazine.  Trattoria Romana Soft-Shell Crab Oreganata, from Executive Chef/ Owner Arturo Gismondi Ingredients: 2 fresh whale sized soft-shell crabs 2 tbsp. Italian breadcrumbs All purpose flour for coating ¾ cup vegetable oil ½ […]
Cocktail Time: The Del Boca Vista by Florida Kush
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Cocktail Time: The Del Boca Vista by Florida Kush

  To read more about Florida Kush, see our July/August 2017 issue. And for more content like this, subscribe to the magazine. DEL BOCA VISTA 2 ounces Florida Kush 3/4 ounce South Beach Syrup Co. Organic Agave Nectar 3 slices cucumber 3 watermelon chunks (or substitute watermelon puree) 1/2 ounce fresh lime juice Combine all […]
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