Tucked away in the spare room of her Tallahassee home, watercolorist Kristen Summers is sprawled out on the floor in leggings and a T-shirt, surrounded by candles. She’s combing through her cherished old Audubon books, looking for inspiration and trying to channel whatever kind of mood she’s in. This is a ritual, meant to conjure […]
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It’s never good to be wrong, especially when it comes to a hurricane
Diane Roberts talks about the family swamp and the ghosts and gifts of ancestral land
ROASTED AUTUMN ROOTS Serves 6 For the roots PREPARATION: Heat an oven to 400 degrees. Wash all roots well but do not peel. Place red and golden beets in an oven-safe dish and fill dish with 1/4 inch of water. Add salt, pepper and thyme. Cover with foil and roast for 45 minutes to one […]
ROASTED CAULIFLOWER AND SALTED PLUM Serves 6 PREPARATION: Heat an oven to 500 degrees. Cut the cauliflower into chunks. In a large bowl, toss cauliflower chunks with oil and season with salt and pepper to taste. Spread on a sheet pan and roast until chunks are crispy and brown on the edges but not overcooked. […]
ESCAROLE AND BEANS Serves 6 PREPARATION: Heat an oven to 450 degrees. Spread cherry tomatoes on a sheet pan and roast, uncovered, for 8 minutes. Fill a bowl with cold water. Submerge escarole leaves, agitate and drain. Refill bowl with fresh water and repeat. Transfer lettuce to a salad spinner and spin until dry. Remove […]
Lauren Macellaro is tiny and pixieish with a short shock of dark hair, a wide grin and those big-gauge ear plugs. Her right forearm is extravagantly tattooed. She looks like a chef. She’s 36, chef at the celebrated Reading Room in St. Petersburg and a James Beard semifinalist for best chef in the South this […]
