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The Edgy Veggie

Go hands-on with kale

In this tough world of ours, try a little tenderness. Try kale. It’s the leafy green everyone’s talking about but no one seems to eat. Often dismissed as fibrous and bitter, kale turns supple and sweet with a little hands-on participation.

  • Orange-fleshed pumpkin swordfish is grilled and served on quinoa at Wild Sea Oyster Bar & Grille.

    A Fork on the Road

    Sustainable seafood stars at Wild Sea on Las Olas

    The Riverside Hotel in Fort Lauderdale turned 75 this year, and as part of the celebration debuted Wild Sea Oyster Bar & Grill in an elegant space that retains Old Florida charm. All the seafood is wild caught except the oysters and Sunburst trout, and much of the produce is locally grown.

  • Wine

    A bonanza of bargain-priced blends

    Years ago, a California winemaker came to Miami touting his latest creation — a complex, expensive wine made by blending four or five well-known red grapes.

  • Lemon-Dressed Farro, Tuna and Chickpea Salad. Oil-packed light tuna lends more flavor than tuna packed in water, but you can use either. Illustrates FOOD-NOURISH (category d), by Stephanie Witt Sedgwick, special to The Washington Post. Moved Monday, April 8, 2013. (MUST CREDIT: Washington Post photo by Katherine Frey.)

    Not my mother’s tuna salad

    I was raised on tuna salad made with mayonnaise, sour cream and lemon juice. It was one of my mom’s go-to dishes, often served as a last-minute meal staple.

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