Hosted by Robin Sussingham | September 12, 2019
In Episode 20 of The Zest, we are sweltering in Florida, and we’re so grateful to our guests for sharing their coolest recipes.
Danielle Rose, a Tampa blogger and mango lover, shares her vegan no-churn ice cream recipe. Serve with sprinkles in a cone for a sweet treat or Dalia recommends a raspberry sauce for a sophisticated dinner party.
Entertaining expert Krayl Funch shakes it up with mocktails! They’re refreshing on a hot day and they’re easy to serve to everyone. All without the need for a designated driver.
Then we take a figurative dip with Chef Tenney Flynn, who shares his seafood-focused cookbook, The Deep End of Flavor. “Overcooking is the cardinal sin,” says Chef Flynn about cooking pescatarian dishes.
From this Episode
Host: Robin Sussingham
Producer: Dalia Colón
Contributor: Janet Keeler
Photo Credit: Krayl Funch of An Appealing Plan