Citrus

By Claire Perez - South Florida Sun Sentinel

#35 Key Lime Pie

Thirty-five is the number of recipe variations that Luff’s Fish House pastry chef Stephanie Steliga prepared and tasted with owner Arturo Gismondi before striking the perfect balance for this unique key lime pie.

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By Heather McPherson —Orlando Sentinel

Summer Sangria

Whether you opt for red or white wine, you can't go wrong with a fruity, chilled glass of sangria. Pair berries, apples and plums with red sangria or peaches, nectarines and melons with white sangria.

By Heather McPherson —Orlando Sentinel Read More

By Claire Perez - South Florida Sun Sentinel

Light And Velvety Key Lime Pie

The secret to a great Key lime pie is creating a light textured filling that balances sweet and tart, supported by a crisp, buttery graham crust. This version uses less egg and adds sour cream, contributing to the consistency of the light, velvety filling.

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By Heather McPherson —Orlando Sentinel

Chocolate-Crusted Key Lime Pie

The Key lime pie was a product of a delicious culinary happenstance. In the Keys, fresh milk wasn't readily available until the 1930s, so creative local cooks relied on sweetened, canned condensed milk. When it was paired with Key lime juice, a true American treat was born.

By Heather McPherson —Orlando Sentinel Read More