Vero Beach Magazine

At the helm of Quail Valley's culinary ventures, Chef Joe Faria draws on his Portuguese heritage

Culinary Institute of America graduate Leanne Kelleher finds inspiration both at home and while traveling the world

Chef Michael Lander likes to keep his favorite farmers on speed dial

Chef Jonathan Preece gives Treasure Coast residents a taste of Great Britain

Elizabeth Kennedy and her team have orchestrated thirty-eight seasons at one Vero Beach catering blockbuster

The Restaurants at Maison Martinique present four culinary concepts under one roof

The local chef at the helm of Citrus is driven by a passion for community and cuisine

It’s all about relationships at Joey & Kimmy’s Seafood Market & Restaurant

The chef-owners of Counter Culture share three delicious whole-food, plant-based recipes

Holiday cooking shouldn’t be stressful. This month, we’ve created three dishes that will be fancy enough for the occasion but without requiring too much fuss to prepare. This month’s menu features an appetizer, and entrée and a dessert that can be prepared at least several hours in advance. Dig into this colorful trio of courses and enjoy!

When it comes to making the most of your holiday leftovers, it’s all about strategy. This month’s recipes will help you transform your turkey day extras into new meals you actually want to eat. Sandwiches, soup and the secret behind a great Tetrazzini are on the menu.