Ingredient: thyme leaves

Swordfish Veracruz

Recipe courtesy of Jason Miranda, Executive Chef, The Pelican Yacht Club (Fort Pierce, Fla.)...

Red Wine-Braised Octopus

Recipe courtesy of Timothy Smith, Executive Chef, Hideaway Beach Club (Marco Island, Fla.)...

Fresh Grouper with Sweet Savory Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens

Recipe courtesy of Thomas Pepka, Executive Chef, Illini Country Club, Springfield, Ill. ...

“The Flavors of Pot Roast”

Recipe courtesy of John Michael Lynch, Executive Chef, Druid Hills Golf Club, Atlanta, Ga....