Recipes

When it comes to libations and spirits, much ink has been spilled about the rise of mixology and handcrafted cocktails. Long bygone are the days where cocktails were merely mixed drinks–2 parts spirit, 1 part sweet, 1 part sour, (once helmed the golden ratio of drink mixing).  But, does a mixologist have what it takes to elevate cocktails from mere spirit into inspired art? Step inside Punch Room at The Tampa Edition and the answer is—a resounding yes. Our palates have evolved and mixologists have evolved along with us. No longer do we simply crave just a drink, but our...

This crockpot cheesy chicken and rice recipe is one of the most popular recipes of all time on Southern Plate and with good reason. The combination of the flavorful Zatarain rice, cream of chicken soup, and gooey cheese make for a delicious (and easy) weeknight supper. You talk, I listen. Well, I listen whenever I can, of course! Folks have been asking for more slow cooker recipes for a multitude of reasons. Who doesn’t like to come home and have supper all cooked and waiting for them? I know I sure do! This is a recipe I modified for the...

Bechamel sauce is just the creamy, dreamy sauce you need in your life! It’s smooth and velvety and can be used in a variety of dishes, from mac and cheese to lasagna. Once you get a taste of its creamy, subtly savory flavor, you’ll be hooked! Is there anything better than a creamy, savory sauce to cover all of your favorite dishes? Bechamel sauce is super versatile and a recipe you’re going to love having on hand, but you’ll also have to try this homemade white sauce, hollandaise sauce, and alfredo sauce! What is Bechamel Sauce? If you haven’t tried...

Baked French Toast This Baked French Toast will be your back-pocket recipe for holiday brunches and weekend breakfasts with the family! A crusty top gives way to a soft, custard-like interior, all baked with the warm spices for that irresistible cozy flavor. Pin this recipe on Pinterest to save for later Pin It! The best baked French toast is a study in contrasts. You want the top to be crispy, the edges to be a little bit chewy, and when it comes to the middle, it’s all about that tender, custard-y texture. Is custard-y a word? Maybe not, but you...

I recently hosted about 15 hungry teenage friends of my daughter’s, all of whom belong to the high school theater group. They needed a place to hang out, rehearse, laugh, and, of course, eat! My baked ziti recipe is always a crowd pleaser. Ultimately, I used rigatoni pasta, because that’s what I had in the cupboard, but use whatever shape you like. I also made it meat-free, keeping it safe for all to eat, but I usually make a meat sauce when cooking for myself. As a teenager growing up on Long Island, I worked long hours at a local...