Damon Lee Fowler

One of the great hallmarks of classic Florida cookery is the pairing of its celebrated citrus and abundant local fish. This was especially true in the old resort towns of the east coast, where the fruit began to come into season just as the wealthy snowbirds arrived to escape the harsh winters of the Northeast and play in the sunshine.

An especially lovely example is Sautéed Fish Fillets Palm Beach, which is really nothing more than an adaptation of a French classic, sole à la meunière (whole or filleted sole sautéed in clarified butter).  Read More 

For those of us who are a certain age, one of the most fragrant memories of Christmas during our childhood was the fat orange that bulged the toe of our Christmas stocking. To this day, the bright, pungent aroma that’s released when an orange is peeled whispers of all the good things about my Christmases past.

Frozen juice and year-round imports have dulled our appreciation for the seasonality of citrus fruit, and today’s children would probably feel cheated to find an orange in their stockings.  Read More