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  1. Watch Round 3 of Feeding Tampa Bay's Epic Chef Showdown

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    TAMPA — Round 3 of the third annual Epic Chef Showdown to benefit Feeding Tampa Bay is Monday night, and you can watch it live right here.

    Chef Richard Bergendale of The Mill restaurant and Sous Chef Jeff Thornsberry of Locale Market competed in Round 1 of the Epic Chef Showdown. [Epicurean Hotel / Feeding Tampa Bay]
  2. From the food editor: Three ways to indulge your red meat cravings

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    After a certain point in my life, it became a reliable joke at the house of one my best friends: Michelle loves meat.

  3. Recipe for Nutty Quinoa Carbonara

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    If you've never made carbonara, consider adding it to your weekday dinner lineup. It is a traditional Italian pasta dish in which eggs are mixed with cheese and then swirled into cooked pasta just before serving. The result is a luscious bowl of food you won't believe contains so few ingredients. This recipe swaps …

    Quinoa Carbonara. Photo by Michelle Stark, Times food editor.
  4. Discovering the true meaning of Black Forest cake in the German region itself

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    The first time I had a taste of the Black Forest, it wasn't by way of cake.

    Black Forest Cake in Germany was granted legally protected status in 2013. It must use the gateau’s original ingredients, including kirsch, a brandy made from fermented sour cherries from the region.
  5. Explore the veggie noodle world with Sunshine Vegetable Ribbons

    Health

    Vegetable "noodles" are super trendy, and summer is the best time to make them since the king of veggie noodle — zucchini — is ubiquitous, and inexpensive.

    Sunshine Vegetable Ribbons can serve as a first course, a side dish or a vegetarian main course.
  6. Give Foolproof Cauliflower Pizza Crust a try

    Health

    Cauliflower is a wonder veggie. No longer relegated to boiling and covering with a bright orange cheese sauce (sorry, Mom), cauliflower is stepping out in the place of starch like rice in stir-fries or instead of wheat flour in pizza dough.

    Put a vitamin-packed vegetable to work for you in Foolproof Cauliflower Pizza Crust.
  7. Recipe for Baked Chicken Breasts With Peaches that can be savory or sweet

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    An interesting thing happened on the way to delivering this recipe. It's a one-pan dish that fuses a few spices and brown sugar with ripe peaches and that old weeknight standby — boneless, skinless chicken breasts. Prep work is minimal: Blanch the peaches, peel and slice them. Pound the chicken to an even …

    Baked Chicken Breasts With Peaches changes flavors depending on how items are layered.
  8. Cookbook review: Amy Thielen's 'Give a Girl a Knife', her story from rural kitchen to New York City, is worth a read

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    The same way that water needs heat to boil, Amy Thielen needs to cook.

    By Amy Thielen Clarkson Potter, 320 pages, $26
  9. We Tried That: Learning how to bartend at the Mandarin Hide in St. Petersburg

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    Every bar's a stage, and all the bartenders merely players.

    Emily Young learns how to make cocktails with the help of Erin Davey at the Mandarin Hide in St. Petersburg.
  10. From the food editor: For cherry season, four ways to use the sweet fruit

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    Living in Florida, there are a lot of reasons to hate summer: Unpredictable thunderstorms ruin many an activity. That thing where you're never appropriately dressed because you have to bare all outside but stores set their air conditioning to 57 degrees. Sweat puddles. Actual puddles.

    Cherry Salsa atop steak tacos. Photo by Michelle Stark, Times Food Editor.