Recipe: Pumpkin Caponata from Pickled, Fried, and Fresh

Get ready for the holidays with this recipe from one of our wonderful cookbooks! UPF senior acquisitions editor Sian Hunter recently tried her hand at cooking Pumpkin Caponata from Bert Gill’s Pickled, Fried, and Fresh. Here’s why Sian chose this recipe: Our Thanksgiving meal features family recipes from both sides and several generations, but each year, we … Continue reading Recipe: Pumpkin Caponata from Pickled, Fried, and Fresh

Pickled, Fried, and Fresh

A pioneer in the local food movement shares his southern kitchen and bold recipes The local food movement continues to take the food industry by storm, and today we are publishing a cookbook that represents how Florida chefs are using local food ingredients to create their own exciting niche in southern cuisine: Pickled, Fried, and Fresh: Bert … Continue reading Pickled, Fried, and Fresh