Joining "troll" (as in, a rude person on the Internet, not a bridge-dwelling creature), "alt-right" and "dog whistle," 10 food-related words were added to the Merriam-Webster dictionary this week. That's out of 250 new terms, a pretty good ratio that signals the ongoing shift toward a more food-obsessed culture, one …
Power drills scream. Rain drops fleck my skin, small pinpricks of cold. I hurry my 9-month-old puppy down the street as my neighbors screw plywood to their windows, preparing for the arrival of Hurricane Irma.
Today is a good day for a party.
Whether you bake muffins studded with nectarines or marinate tomatoes with lots of garlic and red pepper flakes, the recipes that follow put a bounty of fruits and vegetables front and center.
My pantry looks a lot more diverse than it did a few years ago. Buckwheat, whole-wheat and rye flours are right there next to all-purpose flour. I have amaranth and millet. Coconut oil is as much a staple as olive oil.
And I'm not the only one.
“Miracles do happen," says Rabbi Levi Rivkin, joyously leading the way down aisle six at the Winn-Dixie in Hyde Park, pointing out dozens of bright blue circles indicating kosher cereals, crackers, soups and such.
Corn bread has always had a bit of an identity crisis in our house: Is it savory or is it sweet? Does it replace dinner rolls or dessert?
The healthy noodle market is booming, thanks to low-carb fans, and so it's no surprise that kelp noodles, which used to be a specialty-store item only, are now readily available at the neighborhood supermarket.
Halfway through my third bagel, I began to wonder if it was really necessary.
Storms make you thankful, right? You pause to appreciate things you might have taken for granted, knowing they could all be whisked away in a whoosh of storm surge or wind. Here are some of the Tampa Bay stalwarts for which I'm grateful.
“Have been toying with the idea of Squid Ink Ramen," I text my friends. "Thoughts?"