Tasty Trends

Hello, my Edible Sarasota community—I’m back! I’ve missed creating beautiful and thoughtful recipes for you, and it is truly an honor to be invited back into the test kitchen to help celebrate Edible Sarasota’s 15th-anniversary issue. My years as Edible Sarasota’s recipe editor are marked with a sense of belonging and gratitude. Thanks to the Edible Sarasota team (I’m looking at you, Tracy and Tina), I was encouraged to live out my dream of creating and publishing recipes. That is a part of my life I will forever cherish. And now, I am thrilled to return to help celebrate the magazine’s creativity, relevance, and benevolence. I’ve whipped up three recipes reflecting what’s trending in food and what’s always hot in our cosmopolitan community: classic European dishes with a twist, food-as-art, and floral-forward flavor. I created a spin on zarzuela, Spain’s version of bouillabaisse (seafood stew) using sustainable seafood; and Italy’s focaccia, showcasing our bounty of in-season produce; and France’s quatre-quarts (pound cake) laced with strawberries and rose. Unlike some trending recipes out there, I assure you these are as delicious as they are beautiful.