Spring 2015 Issue

Exploring our foods, our stories, our community by season

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Edible South Florida Spring 2015 Issue, #22

Artichoke Dip

You’ll find this recipe and its many variations neatly recorded on index cards and Junior League and church cookbooks in

Over thousands of years of beer history, many myths have surfaced about beer. It’s time to dispel these silly beer

Angel pies – meringue shells piled high with whipped-cream fillings - are popular entries in regional cookbooks and home cook

Have your cafe con leche and doughnut all in one! Dark cafe cubano cuts the sweet edge on this creamy

To meet his clients’ demands for luaus and Polynesian parties, chef Hector Morales of Epicure Market served this marinated baked

Got sun and a sturdy trellis? Plant this vining cactus and you may be rewarded with colorful, refreshing fruits.

Amid the green wave of Caesar salads and salad bars in most restaurants in the 1980s, this simple house salad

This savory treats graced many a trendy 80s cocktail party. Mushroom caps make a handy vehicle for fillings that include

Ready-made wine coolers – wine plus fruit juice and club soda or ginger ale – were a popular choice in

The amphorae are back. The ancient way of making and storing wine in clay amphorae, like the Greeks and the

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