Ingredient: thyme leaves

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Swordfish Veracruz

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

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Red Wine-Braised Octopus

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

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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. ...

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“The Flavors of Pot Roast”

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

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