Michelle Stark, Food Editor

Michelle Stark

Food Editor

My reputation is Lady With Snacks in Her Purse at All Times. I’m constantly thinking about my next meal, sometimes while eating my current meal. So it’s fitting that I became the Tampa Bay Times food editor in 2015, taking on the role of sharing culinary joy with you through recipes and stories about our community. I cook almost daily, mostly simple dinners and lots of carbs (I’ve mastered homemade pizza dough) -- all of it from scratch. I grew up in Florida, graduating from the University of South Florida in 2010 and joining the Times that same year. I own far too many pairs of boots for someone who has never lived in a state with seasons.

Three vegan burger recipes to make at home

DIRK SHADD   |   Times
The Beyond Burger lends itself to being all dressed up.
Tips for making patties from scratch and doctoring up the premade Beyond Burger.

Three vegan sides to serve at a cookout

Vegan sides can be tasty, too. Try Rainbow Veggie Slaw. [DIRK SHADD   |   Times]
Pair them with vegan burgers during grilling season.

This potato salad recipe with lemon and fresh herbs is perfect for hot summer days

It’s a brighter version of the picnic classic.

Five ideas for recipes that use fresh mint

From flavored water to salad and chimichurri sauce.

This Cobb salad made with kale is an ideal summer work lunch

A kale Cobb salad. (Photo by Michelle Stark, Times food and lifestyle editor.)
It’s loaded with veggies, and won’t leave you hungry.