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.

How Bake’n Babes owner Julie Curry went from novice cook to sweet success

BRONTE WITTPENN   |   Times
Bake’n Babes bakery owner Julie Curry poses for a portrait near Bake’n Babes at The Hall on Franklin on Wednesday, January 9, 2019.
Bake’n Babes is the bakery in Tampa’s first food hall, the Hall on Franklin.

From the food editor: From seafood to Instant Pot, here are some things I want to try in the new year

MICHELL STARK   |   TimesBowl of food. For 01/16/19 column
I want to make time to try new cooking techniques and dishes I have been afraid to embrace. Here are three specific things I want to try in 2019.

Five ideas for cooking with chickpeas: salad, cocktails and more

This March 25, 2013 photo taken in Concord, N.H., shows a recipe for Fava Bean Falafel Burger topped with a cucumber yogurt sauce. Falafel are deep-fried fritters made from ground chickpeas or fava beans. (AP Photo/Matthew Mead) ORG XMIT: NYET902
The legume is quite versatile.

The anti-resolution: Three bits of food advice we’re not wasting our time on in 2019

Freezer Breakfast Burritos. Photo by Michelle Stark, Times Food Editor.
Have you noticed a resolution reluctance this new year?

Food editor Michelle Stark’s top 10 dining experiences of 2018

MICHELLE STARK   |   Times 
A dessert course called “Chestnut and Grapes” at Blue Hill at Stone Barns in upstate New York. Three different kinds of grapes are served with a nectarine sorbet, along with a more savory chestnut treat.
I ate a lot of memorable food this year, much of that the result of Tampa Bay’s growing food scene and travel to other big cities.