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.
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.
We call it the Year the Big Green Egg Saved Christmas.
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.
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.
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.
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, …
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 …
It was Taco Tuesday in a neighborhood bar and Ray Lampe ordered a beer, nothing fancy, and two tacos with rice and beans.
The launch of UberEATS in Tampa earlier this month got us thinking about how it would compare to other existing food delivery services, from the biggies like GrubHub to more locally based services like Doorstep Delivery. The result is this week's cover story (Page 4E), in which three Tampa Bay Times …