Vero Beach Magazine

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.

Warm Kale and Brussels Sprout Caesar Salad paired with Mustard-Glazed Baked Salmon are two nutritious, easy go-to dishes that will make you want to turn your oven on again. Put these two recipes together and you’ve got one of our favorite cozy-but-healthy dinner combinations.

Our two must-make recipes for savoring the end of summer include a cool drink created in a London Bar in the 1800s and a Lobster Cobb Salad with lots of toppings and a champagne twist.

We love it when cooking has no heat involved! With just a little bit of blending, chopping and minimal effort a healthy, cool meal can be made to keep the late summer heat at bay.

Nothing says summer like blueberry pie, but we’d like to introduce you to the galette: a rustic French dessert that sounds fancy but is simple to make. And don’t forget a drink! “Smash” style cocktails are fruity and refreshing.