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  1. Start your day with a breakfast skillet that calls for cauliflower, not hash browns

    Health

    I am a morning person by choice, and breakfast is my favorite meal of the day.

    Riced cauliflower stands in for hash browns in Country-Style Cauliflower Breakfast Skillet.
  2. Dijon and Sherry Oven Chicken Tenders light on fat, big on flavor

    Health

    I mentioned to my husband recently that I had mastered an oven-baked chicken tender recipe, and his response was a little underwhelming; dismissive even. It sounded like a healthier version of a restaurant kid's meal, and frankly, he wasn't interested.

    Dijon and Sherry Oven Chicken Tenders will please the whole family.
  3. Researchers are trying to grow artichokes in Florida — is it working?

    Cooking

    WIMAUMA

    Castroville, Calif., eat your artichoke heart out. Florida is now growing the large edible flower heads.

    A Green Globe Improved artichoke sits ready for harvest at the University of Florida Gulf Coast Research and Education Center in Wimauma.
  4. We Tried That: Fermenting vegetables is quite easy

    Cooking

    What we tried: St. Pete Ferments is a young company, open officially for business since October. Mainly found at local farmers markets with pickles for sale — pickles being any vegetable, not just cucumbers, preserved by acidification — owner Sarah Arrazola recently started holding workshops to teach …

    Cauliflower is packed atop cloves of garlic, slices of ginger root slices and beets.
  5. Recipe for Mango-Lime Marinated Chicken Thighs

    Cooking

    This recipe treats tender chicken thighs to two of my all-time favorite flavor sensations: a mouthwatering Asian-style marinade that hits every single taste bud, and the alluring char that happens when food gets near fire.

    Mango-Lime Marinated Chicken Thighs deliver a bold sweet-salty-savory-spicy balance.
  6. From the food editor: How to quick pickle red onions

    Cooking

    Like mom jeans and every TV show you loved 20 years ago, fermenting is an old (ancient, even) thing trending with a new generation.

    Quick Pickled Red Onions. Photos by Michelle Stark, Times food editor.
  7. Fermenting: an old food technique that's trending in Tampa Bay

    Cooking

    Most of us know that wine and beer are fermented. Yogurt and some cheese, too. But the notion of wild fermentation — the act of creating ideal conditions for bacteria then sitting back and letting them work their magic on food or drink — is trending in the Tampa Bay area, spawning new businesses and growth …

    St. Petersburg native Sarah Arrazola, who in October founded St. Pete Ferments, displays one of her fermentations during a workshop she led at Black Crow Coffee Roasting in St. Petersburg.
  8. We Tried That: In honor of National Truffle Day, a novice cook confections a homemade truffle recipe

    Cooking

    What we tried: In anticipation of National Truffle Day on May 2, we confected Bourbon Pecan Truffles and Bittersweet Truffles from scratch.

    Dusted with cocoa powder, Bittersweet Truffles are a decadent treat.
  9. The Dish: JJ Layton, executive chef at St. Joseph's Hospital in Tampa, talks cooking hospital food for thousands

    Cooking

    Imagine cooking for more than 4,000 people each day. For most of us, it's hard enough just getting lunch boxes packed and a family meal on the dinner table every night.

    JJ Layton, executive chef at St. Joseph’s Hospital in Tampa, is pictured in Seasons Caf?, where most visitors and employees eat. The menu changes daily and there are numerous food stations.
  10. From the food editor: How to make balsamic vinaigrette and creamy lemon salad dressing from scratch

    Cooking

    There are some foods you make from scratch at home that fail to live up to the versions of more experienced chefs or processed foods producers. I make a very decent homemade pizza crust, but it doesn't compare to one from a restaurant that cooks its pies in an 800-degree brick oven, or a frozen DiGiorno (just kidding, …

    Creamy lemon dressing made with mascarpone cheese, olive oil and mustard. Photo by Michelle Stark, Times food editor.

New #CookClub recipe: White Chicken Chili

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