Ah, the Emerald Coast and the foodie opportunities in the Destin, FL area. This news feed will keep you up to date on the newest foodie happenings and will give you some great cooking tips.

  • Fleur de Lolly column: Turn to France to stock your cheese boards
    by Laura Tolbert More Content Now on July 11, 2020 at 5:37 am

    Did you know there are more than 1,300 different varieties of cheese in France?I recently received a tempting tasting basket from Cheeses of Europe. The Cheeses of Europe marketing campaign, orchestrated by CNIEL (the umbrella organization for France’s dairy industry) and funded in part by the European Union, was designed to create awareness for the variety of European cheeses available in the U.S. market and to share ideas that assist U.S. consumers incorporating those cheeses into [...]

  • The spice of summer: An oddly refreshing carbonated concoction
    by Ari LeVaux More Content Now on July 10, 2020 at 1:41 pm

    Every October I make Concord grape juice, then seal it away in jars. I hoard these sweet vessels until the following summer, when I mix a chilled beverage called “spicy grape juice.”I don’t remember my first taste of chocolate, or of bacon, or even mayonnaise, but I’ll never forget my first sip of spicy grape juice. I was an 8-year-old city boy visiting friends deep in the Massachusetts countryside. One hot day our pack of kids came into the house thirsty. Joan, [...]

  • How to eat a hamburger: The official rules for summer’s official sandwich
    by Ari LeVaux More Content Now on July 2, 2020 at 3:22 pm

    While fast food isn’t the hamburger’s only venue, it was engineered for life on the go. According to the official hamburger creation story as certified by the Library of Congress, the era began in 1900, when a customer rushed into Louis’ Lunch in New Haven, Connecticut. He needed some fast food he could grab and go, long before those terms had been coined. Louis Lassen, who’d opened the place five years earlier, served him a ground beef patty between two pieces of [...]

  • Fleur de Lolly column: Break out proteins, veggies for kebabs
    by Laura Tolbert More Content Now on July 2, 2020 at 1:10 pm

    Kebab is a Turkish word meaning sword or skewer. According to tradition, the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires. In Turkey, vegetables typically are cooked on a separate skewer.Here are three of our favorites: The pork and veggie combo is summertime on a plate; rosemary and garlic turkey kebabs are a great way to utilize budget-friendly turkey tenderloin; finally, the pork, mushroom and onion version brings a rich earthiness to [...]

  • Fleur de Lolly column: Colorful, easy-to-make weeknight dinner
    by Laura Tolbert More Content Now on June 27, 2020 at 5:37 am

    You’ve heard the saying that you “eat with your eyes first.” Here is another colorful, healthy, easy-to-make weeknight dinner that is special enough for guests. If haddock isn’t available, substitute cod or another mild white fish. Everything is cooked under the broiler on one sheet pan, so you have easy clean up as well!Chile Spiced Haddock• 1/2 head green cabbage, outer leaves removed, and thinly sliced (about 7 cups)• 1 small red onion, [...]

  • The garlic awakens: Toum ’til you swoon
    by Ari LeVaux More Content Now on June 25, 2020 at 2:31 pm

    Each spring it happens. You cut into a clove of garlic, only to find its lily white interior tainted by the green stripe of a developing shoot. A few weeks later, sprouts will emerge from the tips of every garlic clove in the house, turning entire bulbs into Medusa heads.During this period of garlic awakening, all cooks face a choice. Either dig out the little plant or cook with it undaunted, knowing the verdant imperfection tastes exactly like the bulb that hosts it.And every year, [...]

  • Fleur de Lolly column: Some different options for Wing Wednesdays
    by Laura Tolbert More Content Now on June 20, 2020 at 5:37 am

    Most everyone loves Wing Wednesdays. It’s fun for me to come up with different versions. These recipes utilize the trusty sheet pan, so the wings are baked, not fried, which means less mess in the kitchen. When the chicken wings reach an internal temperature of 165 degrees F, they’re ready to eat!STEAKHOUSE WINGSThis recipe has big, bold flavors. Use your favorite steak sauce. I used A-1 for this batch. Sweet Harold declared this one his personal favorite of all the wing [...]

  • The farmer’s table: Farm-to-table recipes are best at the beginning
    by Ari LeVaux More Content Now on June 19, 2020 at 12:22 pm

    The farm-to-table movement has motivated chefs to find creative ways to showcase the harvest of their local producers. Menus are loaded with information about where the ingredients came from and how they were treated, but the recipes themselves often struggle to keep the story going. Dishes like roasted heirloom carrots or braised radicchio can sound pleasingly earthy, but are all too often boring, like overcooked, under-dressed salads. And some recipes try too hard, injecting foams and [...]

  • Fleur de Lolly column: Philly cheesesteaks in stuffed pepper form
    by Laura Tolbert More Content Now on June 13, 2020 at 5:37 am

    One of our favorite sandwiches is Philly cheesesteak, so why not combine all those tasty flavors into a stuffed pepper?If you’re watching your carb count, this version doesn’t include rice in the filling.PHILLY CHEESESTEAK STUFFED PEPPERS• 4 yellow, red or orange bell peppers• 2 tablespoons olive oil• 1 pound beef round steak, sliced very thin against the grain• 2 teaspoons paprika• 1 tablespoon granulated [...]

  • No foolin’: Tofu can be tasty, crunchy, cooked with meat and more
    by Ari LeVaux More Content Now on June 12, 2020 at 2:45 pm

    My son’s first taste of tofu was at a restaurant. He didn’t know what tofu was, or that it was coming. Having never caught wind of tofu’s bad reputation among non-Asians, he took a bite of its sauce-drenched, crispy fried goodness with an open mind. He chewed through its golden barrier and into its moist, pillowy interior. Grunting his approval, he kept eating. That, ideally, is how you meet and greet tofu.Most tofu virgins know it’s out there. They’ve [...]

  • Fleur de Lolly column: Grill up some marinated steaks for dad
    by Laura Tolbert More Content Now on June 6, 2020 at 5:37 am

    Father’s Day is a great time to bring out the charcoal grill and prepare a meal that’s worthy of praise.Of course, you can use your gas grill, but cooking steaks over a charcoal fire adds a great flavor.Before you put the steaks on the grill, they need a couple of hours in a great marinade. For this meal, I used two 1-pound strip steaks. Big steaks require a bold marinade!GRILLED STRIP STEAKS• 1/4 cup olive oil• 1/4 cup balsamic [...]

  • Shortcake perfection: Summer and birthdays call for a more refined strawberry cream cake
    by Ari LeVaux More Content Now on June 5, 2020 at 1:56 pm

    Strawberry shortcake will never change. Why should it? The perfectly balanced trifecta of strawberries, cream and cake make it hard to improve, and next to impossible to screw up. I should know. It’s the first cake I mastered. It’s also the official cake of my birthday season and a sharp, creamy highlight of summer.My first strawberry shortcake recipe employed a Sara Lee All Butter Pound Cake. I sliced the rectangular loaf in half along a horizontal plane into top and bottom [...]

  • Fact check: Yes, little bugs may live in your strawberries and blueberries
    by McKenzie Sadeghi and Joshua Bote, USA TODAY on May 31, 2020 at 1:36 am

    The controversy follows a popular TikTok trend that revealed little white maggots crawling out of strawberries after they were washed in warm saltwater for about 30 minutes.

  • Fleur de Lolly column: Tex-Mex chicken dish provides plenty of flavor
    by Laura Tolbert More Content Now on May 30, 2020 at 5:37 am

    If you’re craving Tex-Mex and want tons of flavor, you’ll enjoy this chicken dish. As initially written, the recipe provided for two servings. However, I used four chicken breasts, and there was sufficient marinade for the chicken.There are two different methods to prepare the chicken. You can cook it in a large skillet and, when cooked through, add the cheese and bacon, cover the skillet and allow the cheese to melt.Or, you can grill the chicken, remove it from the grill [...]

  • Kale Potato Salad: A side dish that doesn’t need a main event
    by By Ari LeVaux More Content Now on May 29, 2020 at 1:53 pm

    The blooming and greening of spring is lovely, but you can’t eat it. The corn is ankle-high, the peaches leave a lot to the imagination, and many farmers and gardeners have barely planted out their tomatoes. But you can always eat Kale Potato Salad.This salad is so transformative that even teenagers ask for it. I know a young woman who requested it for her graduation party. The combination of rosemary, celery seed and thyme in the vinaigrette evokes the flavor of marinated artichokes. [...]

  • Get to know kohlrabi: Spring vegetable shines in slaws, salads
    by Ari LeVaux More Content Now on May 22, 2020 at 12:55 pm

    Everyone looks forward to tomatoes. We can’t wait for the peaches and corn. Some of us even get excited about zucchini. But who gets pumped for kohlrabi? Anyone?It doesn’t help that a kohlrabi plant looks like a snake that recently swallowed a beach ball. The edible part is the swollen section of stem, which tastes like the part of broccoli most people throw away.Kohlrabi is perhaps most popular with farmers who are looking for some early season variety in their market [...]

  • Fleur de Lolly column: Enjoy the variety on Tapas Thursdays
    by Laura Tolbert More Content Now on May 21, 2020 at 5:37 am

    We all know about Meatless Mondays, Taco Tuesdays and Wing Wednesdays. During the summer months, we enjoy Tapas Thursdays.If you’re unfamiliar with tapas, it’s basically an appetizer portion of the main dish. These are popular in Spanish cuisine, and there are specific restaurants that only serve tapas.Tapas may be served either hot or cold. It’s fun and entertaining to dine with a group of friends and enjoy these “small plates” by sharing a wide [...]

  • Fleur de Lolly column: Don’t braise for hours, use Instant Pot
    by Laura Tolbert More Content Now on May 16, 2020 at 5:37 am

    Instead of braising for hours on the stovetop, I opted to bring out the Instant Pot for a true one “pot” meal. I was able to brown the beef tips, sauté the onions, cook the beef and make the gravy all in one pot!BEEF TIPS AND GRAVY• 2 teaspoons granulated garlic, divided• 2 to 2 1/2 pounds beef tips• 2 to 3 tablespoons olive oil• 1 large yellow onion, diced• 2 teaspoons dried thyme• 2 cups beef [...]

  • Summer blend: Mix up some spinach, spices for palak paneer
    by Ari LeVaux More Content Now on May 15, 2020 at 2:35 pm

    I have been celebrating the arrival of spring with helpings of palak paneer, an Indian dish of spinach and homemade cheese. The spinach, pureed, has a thrilling flavor thanks to ginger and serrano peppers and Indian spices. This green sauce envelopes the sweet, nutty cheese, creating a contrast that’s almost as lovely as it is delicious.Palak paneer is often mistaken for saag paneer, a popular Indian restaurant dish. The difference is that saag paneer can contain greens including [...]

  • Nest sweet nest: Egg-in-a-nest sums up our quarantine feelings
    by Ari LeVaux More Content Now on May 8, 2020 at 2:20 pm

    Perhaps it’s because I empathize with the egg, caged like a bird in its own home. Or maybe it’s because I am feeling broody, like a hen with nothing to incubate, and so the image of the egg sitting so perfectly in its nest brings comfort. Or maybe it’s that my chickens started laying again, and it’s a delicious meal. Either way, egg-in-a-nest is the official dish of my 2020 house arrest.Most of us have had the standard egg-in-a-nest for breakfast, where a piece [...]