“An excellent, approachable resource on Cuban history told through the complexities of a beloved food item. Highly recommended for foodies and history buffs.”—Library Journal, Starred Review “In this new perspective on a passionate, long-standing contest, University of South Florida academics Huse and Cruz and food writer Houck suss out the origins of the Cuban sandwich and … Continue reading The Cuban Sandwich
Recipe: Elderberry Jam from Florida’s Edible Wild Plants
In Florida's Edible Wild Plants, Peggy Lantz demystifies the process of foraging to help you discover the wonder of finding and eating wild plants that grow right in your backyard. Below is a recipe for elderberry jam from the book. If you have an elderberry shrub nearby, you may want to give this a try! This book is available at a … Continue reading Recipe: Elderberry Jam from Florida’s Edible Wild Plants
Quarantine Cooking: Fried Green Tomato Lasagna from Pickled, Fried, and Fresh
Our "Quarantine Cooking" series continues with Fried Green Tomato Lasagna! UPF acquisitions editor Meredith Morris-Babb tried this recipe from Pickled, Fried, and Fresh: Bert Gill's Southern Flavors. Meredith's comments: Bert Gill is a genius—I don't think I will ever make lasagna with noodles again. Although the final photo does not look all that appetizing, this … Continue reading Quarantine Cooking: Fried Green Tomato Lasagna from Pickled, Fried, and Fresh
Quarantine Cooking: Rice Pudding from The Columbia Restaurant Spanish Cookbook
We return to The Columbia Restaurant Spanish Cookbook, Anniversary Edition for today's "Quarantine Cooking" episode! Bryan Lutz, IT director at UPF, tried out the book's recipe for Rice Pudding. As we previously mentioned, all Columbia restaurant locations are temporarily closed due to a statewide order ending dine-in service at restaurants. Learn how you can help furloughed … Continue reading Quarantine Cooking: Rice Pudding from The Columbia Restaurant Spanish Cookbook
Quarantine Cooking: Coconut-Braised Collards and Funche de Coco (Coconut Grits) from Coconuts and Collards
As part of our "Quarantine Cooking" series, UPF acquisitions editor Stephanye Hunter made Coconut-Braised Collards and Funche de Coco (Coconut Grits) from Von Diaz's Coconuts and Collards. Stephanye's comments: A combination of memoir and recipes, Von Diaz’s Coconuts and Collards is simply a joy to read. Diaz moved from Puerto Rico to Atlanta when she … Continue reading Quarantine Cooking: Coconut-Braised Collards and Funche de Coco (Coconut Grits) from Coconuts and Collards
Quarantine Cooking: Gary’s Corn Herb Loaf from Cross Creek Kitchens
For our “Quarantine Cooking” series, UPF acquisitions editor Meredith Morris-Babb made Gary's Corn Herb Loaf from Cross Creek Kitchens: Seasonal Recipes and Reflections. Meredith's comments: I love making bread; don' t know why, it's just really satisfying for me. I searched older UPF cookbooks for bread recipes and came across "Gary's Corn Herb Loaf" from … Continue reading Quarantine Cooking: Gary’s Corn Herb Loaf from Cross Creek Kitchens
Quarantine Cooking: Croquettes from The Columbia Restaurant Spanish Cookbook
In today's "Quarantine Cooking" adventure we're visiting the kitchen of UPF journals manager Lauren Phillips, who tried a recipe from The Columbia Restaurant Spanish Cookbook, Anniversary Edition. Published this spring to celebrate the 115th birthday of the nation’s largest Spanish restaurant and Florida’s oldest restaurant, this delicious cookbook contains 178 recipes that make the Columbia famous. All … Continue reading Quarantine Cooking: Croquettes from The Columbia Restaurant Spanish Cookbook
Quarantine Cooking: Chayote Salad from Taste the Islands
Our "Quarantine Cooking" series continues with Chayote Salad from Taste the Islands! Sian Hunter, senior acquisitions editor, tried this recipe at home. Here’s why Sian chose this recipe: A bright, crunchy salad seemed like the ticket for perking up tonight’s quarantine-cooking meal! And it was neat to see the chayote transform from blobulous green freeform … Continue reading Quarantine Cooking: Chayote Salad from Taste the Islands
Taste the Islands
Discover the flavors of the Caribbean “Taste the Islands calls readers to the authentic tropical flavors and fascinating beat of the Caribbean. Chef Irie and Chef Thia creatively share recipes with a mosaic of approachable, fresh, and delicious ingredients representing the diverse cultures of the Caribbean.”—Allen Susser, chef and author of Allen Susser’s New World … Continue reading Taste the Islands
Quarantine Cooking: Mango Pie from Jane Nickerson’s Florida Cookbook
Today's "Quarantine Cooking" adventure comes from one of our readers! Kimberly Voss, professor of journalism at the University of Central Florida, was inspired by our series of staff posts to make Mango Pie from a classic cookbook that we published nearly 50 years ago: Jane Nickerson's Florida Cookbook. Here's why Kimberly chose this recipe: This … Continue reading Quarantine Cooking: Mango Pie from Jane Nickerson’s Florida Cookbook
The Florida Bookshelf 