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Candy Cane Gingersnaps

Ground, fresh and crystallized ginger provides these snaps with a triple-power punch. The crushed candy cane sprinkling on top makes them especially suited for Christmas. This recipe is from Tampa Bay Times Food Editor Janet Keeler. Easy to do and great for the holidays.

Wakulla Whole Broiled Tomatoes

This easy shrimp dish takes just a little work to produce great results and lasting friends! The tomatoes can be placed under the broiler after baking just long enough to brown the cheese.

Flora and Ella’s Swamp Cabbage Salad

A refreshing salad on a hot summer’s day. This recipe was given to me by Flora & Ella.

Bagatelle’s Fish Rangoon

Here’s an easy recipe to make your Valentine.

Butterscotch Panna Cotta

This butterscotch panna cotta is delicious and gluten free!

Chef Marc’s Florida Crabcakes with Key Lime Caper Remoulade

This recipe is a variation on Chef Marc Steven’s who is the Executive Chef at The Garden Restaurant, St.Pete.

Key Lime Remoulade Sauce

This recipe is a variation on Chef Marc Steven’s who is the Executive Chef at The Garden Restaurant, St.Pete.

Down Under Mushrooms a la Crème George

Mushrooms a la Crème George is one of the most popular dishes at The Down Under in Fort Lauderdale, FL.

Ginger Sherried Roasted Pork

Originally published in - Cuba Cocina!: The Tantalizing World of Cuban Cooking- Yesterday, Today and Tomorrow

Joyce’s Jerk Chicken

This cooking technique is over 300 years old and consists of blending a combination of herbs and spices.

Sautéed Shitake Mushrooms

There is nothing quite like the mild, earthy flavor of exotic wild mushrooms to tantalize the palate. This recipe is similar to the one prepared at Bern’s, but I also like to prepare it with a combination of oyster, white and shitake.

Cicely's Curried Chicken

Originally published in: "Tropic Cooking: The New Cuisine of Florida and the Caribbean"

Mango-Papaya Batido

Mango-Papaya Batido

Sauteed Spinach with Sun-dried Tomatoes and Pine Nuts

The texture of the slightly bitter spinach with the chewy, intensely flavored sun-dried tomato and the pungent pine flavor of pine nuts make this side a perfect go along with any cut of beef.

Clarita’s Flan

Bern’s recipe is a variation on my friend, Clarita Garcia’s original recipe for Flan de Leche Acaramelado, or Spanish English Custard
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