PHOTOGRAPHY BY TINA SARGEANT // SET STYLING BY LISA MALOTT THIS RECIPE WAS ORIGINALLY PUBLISHED IN ISSUE 20 OF THE LAKELANDER Baking is another simple technique that translates well to a variety of seafood. The butter keeps the moisture and flavor sealed inside the...
Originally Featured in Picnic by the Lake. Plan ahead and chill the cookie dough overnight. The fruity, citrus flavors marry into a truly special and unique flavor. Sliced almonds lend a wonderful crunch to a typically ultra-soft oat cookie. 76 grams sugar 154 grams...
Originally Published in Picnic by the Lake One head of cauliflower 1/2 pound mini shell pasta 1/2 cup parmesan 1 cup fresh basil About 3 tablespoons olive oil Fresh juice from 1 lemon 1/2 cup pine nuts or walnuts Salt and pepper to taste Break and chop the cauliflower...
This dessert is inspired by a classic fruit tart: a crisp shortbread crust, bright lemon curd, and fresh Florida berries. At Honeycomb, we make jam while the fruits are freshest to preserve their flavor and love hiding a little jelly underneath the curd for a sweet...
Written by Benjamin Vickers Photography by Tina Sargeant Prop Styling by Lisa Malott Food Styling by Keila Rivera The sweet treats to perfectly suit each season Floridians are fortunate. Our climate affords local growers to bring us a wealth of fresh, local produce....
