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Cooking

  1. Try this sweet-but-not-too-sweet treat: Earl Grey Lemon Tea Cakes

    Health

    I love dessert. I also love being healthy. My four kiddos also love sweets. So over the years, I've created some great strategies for getting some dessert in our lives while also honoring our bodies, which frankly do not need as much sugar as our palates seem to crave.

    If you’re looking for a dessert that isn’t too sweet, try Earl Grey Lemon Tea Cakes.
  2. Vegan Caesar Salad satisfies

    Health

    I've heard that many restaurant chefs despise making Caesar salads, but I don't understand why. Who wouldn't love making lemony-cheesy-black-pepper-salad dreams come true?

    A combination of miso paste and nutritional yeast gives this Vegan Caesar Salad its rich umami flavor.
  3. Here's why the Big Green Egg grill attracts such a loyal following

    Cooking

    I considered myself a backyard warrior when standing over a fine steak or juicy burger sizzling atop hot coals. I would wear out grills every two years, then fetch a new one from a big-box store. But when I wanted to improve my grilling game in 2014, I strutted into an outdoor store to admire finer cookers.

    Egghead Josh Tahan cooks pork butts on one of his four Big Green Eggs at his Riverview home for his Big Green Egg “Breakfast for Dinner” cooking class.
  4. Four ways to satisfy a pumpkin spice craving if you don't like pumpkin

    Cooking

    Every year, it creeps up ominously, a cozy essence that infiltrates everything. Long ago, it used to be contained to a cup of coffee. Maybe a Yankee candle. Now, it's in almost every major food group: bagels, yogurt, soup, candy.

    Homemade pumpkin pie spice in a glass jar.
  5. Our Big Green Egg Christmas miracle: How we baked sweet rolls on the grill

    Cooking

    We call it the Year the Big Green Egg Saved Christmas.

    Delicious fresh from the Big Green Egg or the oven: Overnight Cinnamon Sweet Rolls (Monkey Bread).
  6. Cookbook review: Escape with the cocktails in 'Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki'

    Cooking

    Martin and Rebecca Cate make for excellent guides to the history of tiki and its folklore. In their tome of tiki, Smuggler's Cove: Exotic Cocktails, Rum and the Cult of Tiki, the movement's history unfurls with each introduction of the larger-than-life characters who created the culture in America.

    By Martin Cate with Rebecca Cate Ten Speed Press, 352 pages, $30
  7. Drink of the Week: Barley Mow Lord of the Gourd beer

    Cooking

    There's a lot of pumpkin beer backlash in the beer community. But that doesn't bother me. I like this trend. Whether the beer is driven by spice, actual pumpkin or a combination of the two, the flavors of seasonal pumpkin beers get me in the mood for fall, even if we don't yet have the weather to match.

  8. Eggs by the Bay event comes to Tampa this weekend

    Cooking

    Fans of the popular ceramic grills known as Big Green Eggs will have a chance to see them in action Saturday at a charity cookoff benefiting Shriners Hospitals for Children.

    Three of the four Big Green Eggs in the outdoor kitchen of Egghead Josh Tahan of Riverview Saturday,  9/17/16.
  9. Dr. BBQ talks cult of the Big Green Egg

    Cooking

    We asked St. Petersburg chef Ray Lampe, a.k.a. Dr. BBQ, about the Big Green Egg's cultlike following. The Spokeschef for the Egg will be at this weekend's Eggs by the Bay event in Tampa. His book Ray Lampe's Big Green Egg Cookbook comes out Oct. 4. For our full profile on Dr. BBQ, and a video interview with him, …

    Ray Lampe, a.k.a. Dr. BBQ, will release “Ray Lampe’s Big Green Egg Cookbook” on Oct. 4
  10. Renowned chef Ferran Adrià talks food as art at the Dalí Museum

    Cooking

    ST. PETERSBURG — Often described as "the Salvador Dalí of the kitchen," Catalonian chef Ferran Adrià, who some call the world's greatest chef, stood before giant video screens at the Dalí Museum on Friday morning. In town for the debut of the exhibit "The Invention of Food," an homage to Adrià …

    Chef Ferran Adri? looks at the Jamon Iberico being served during a media preview of the special exhibit “The Invention of Food” at the Dal? Museum. The exhibit focuses on Adri? and the connections that can be made between his work and the work of Salvador Dal?.

New #CookClub recipe: White Chicken Chili

This is a hearty and warming stew for this time of year.