Recipes
COCKTAIL HOUR
Creative concoctions for lively palates!
24-LAYER CHOCOLATE CAKE
Courtesy of Chef John Schenk, Strip House, Palm Beach Gardens
BACALAO NAVIDENO
A traditional Mexican holiday dish courtesy of Chef Brian Okada, Rosa Mexicano
CHICKEN FUSILLONI
Courtesy of Chef Matthew Daneher, Vic & Angelo's
CUCUMBER, GOAT CHEESE AND SPROUT TEA SANDWICHES
Courtesy of Tea Party by Tracy Stern
CURRIED CHICKEN SKEWERS
Courtesy of Worth Tasting, the cookbook of The Junior League of the Palm Beaches.
FEUERZANGENBOWLE
A festive German drink courtesy of Chef Norbert Goldner, Cafe L'Europe
LOBSTER SALAD
Courtesy of Chef Robert Dedrick, Maison Carlos
POACHED MOROCCAN FRUITS
Courtesy of Daphne Nikolopoulos, editor of Palm Beach Illustrated, from her book "The Storm Gourmet"
WORTH TASTING
Five members of the Junior League of the Palm Beaches, who contributed to the League’s Worth Tasting cookbook, share their favorite recipes with Palm Beach Illustrated.
U-10 SCALLOPS
Courtesy of Chef David Mullen, Angle at The Ritz-Carlton Palm Beach
