As summer heats up, herb growing is dicey in South Florida, though some will thrive, according to Donnie Brown, an herbalist. She’s a long-time member of the Evening Herb Society of the Palm Beaches and a former speaker for the group.
Her
The Devil’s Food Cake prepared by Ana Pheterson, pastry chef at 32 East. Photo by Tim Stepien
By Jan Norris
Who knows when chocolate began to be associated with Saint Valentine’s Day? The history of that marriage is vague. Suffice it to say that toda
Svetlana Simon’s heirloom hens lay colorful eggs at her farm west of Boynton Beach. You can buy free-range eggs like these, plus locally produced cheeses and vegetables at local green markets. Photos by Jerry Lower
By Deborah S. Hartz-Seeley
Eating lo
A basket full of cookies is great for a host; line it with decorative tissue or a pretty dishtowel as a bonus.
By Jan Norris
Mizner Park and Royal Palm Place are home to new restaurants and new concepts
By Jan Norris
The pest from the Pacific Ocean called a lion fish could soon be called dinner.
Scott Hardin, exotic species coordinator for the Florida Fish and Wildlife Conservation Commission, said marketing the predator that’s attacking native
By Deborah S. Hartz-Seeley
We’ve had a long, hot
By Jan Norris
Ice cream’s a natural in summer in the states, but in Italy, the lighter gelatos and fruity sorbettos fly off the carts and out of the stores.
F.W. Pearce of Gulf Stream knows all about this. He’s written the book on it - The Ciao B
By Jan Norris
No matter how much you know, you can always learn from a pro. A group of “students” — guests and the media — were enlightened on s
For recipes, see Mother's Day Brunch
By Jan Norris
Nanci Moore’s Mix It Up class at Gulf Stream School simply can’t wait for Mother’sDay. Nine students in the after-school cooking class have a special breakfast surprise in store for their
By Jan Norris
The locavore movement — that group that espouses eating foods produced closer to home — is catching on, with the benefits to farmers, cooks and the environment. Reducing the travel time between harvest and market means fresher and more