Friday, June 22, 2018

Writers

Michelle Stark

Michelle Stark

Michelle Stark is the Food Editor for the Tampa Bay Times, overseeing the food content online and in print, including cooking and restaurants. She also manages social media accounts for the Entertainment department, including food. Previously, she was part of the Things to Do crew and co-host of Play Tampa Bay. She has designed and edited the Times' daily entertainment page, and wrote weekly about television at The Feed blog. Stark joined the Times after graduating from the University of South Florida in 2010 with degrees in mass communications and international relations.



Try this for dinner if you're on the ketogenic diet. In the background, a cheese and charcuterie board with Brie cheese, cheddar and havarti, plus salami, nuts and olives. In the foreground, buffalo chicken meatballs with a broccoli slaw. Photo by Michelle Stark, Times Food Editor.

Hereís the skinny on the ketogenic diet: What it is, how to follow it properly

It started with jugs of olive oil and cans of tuna, lots of it, which my husband hauled in one day and plunked on the counter. "Thatís my lunch!"That was about three months ago, and every day since there has been a new entity in our...
Published: 06/20/18
A typical keto meal made by Michelle Stark's husband, Phil Bonet: asparagus, steak and tomatoes topped with a blue cheese compound butter. Photo by Phil Bonet.

My husband has been on the ketogenic diet for three months. Hereís how he does it.

This week I wrote about something with which I have become very familiar: the ketogenic diet. If youíre like, "Huh?" you are where I was three months ago, before my husband, Phil, embarked on the weight-loss regimen. The keto diet is a...
Published: 06/19/18
Updated: 06/20/18
Goat Cheese Avocado Shakshuka. Photo by Michelle Stark, Times food editor.

How to cook eggs for dinner: shakshuka, carbonara and more

Eggs are an underutilized dinner ingredient. Aside from fried rice and a breakfast-for-dinner situation, I rarely use eggs in my cooking past the hour of 4 p.m. It makes no sense. Eggs are a great source of protein, able to be cooked in myriad...
Published: 06/12/18
Apple and Sweet Potato Salad. Photo  by Michelle Stark, Times food editor.

These grab-and-go meal prep standbys make assembling salads a cinch

You meal prep long enough, and you realize there are just some things youíre never going to do. Iím never going to successfully make full lunches for every day of the workweek, tidily assembled in their own containers. For one thing, itís a lot...
Published: 06/05/18
Updated: 06/07/18
Chicken Sausage and Mashed Cauliflower. Photo by Michelle Stark, Times food editor

Chicken sausage and cauliflower mash form a healthy spin on a classic dish

Raise your hand if you like eating meat but donít love preparing it in your own kitchen.Itís the raw meat factor, for sure, but itís also that it can be easy to undercook or overcook, and hard to think of innovative ways to serve our favorite...
Updated one month ago
Braised short ribs. Photo by Michelle Stark, Times food editor.

I tried making restaurant-quality braised short ribs at home

One of my 2018 cooking resolutions was to cook at least 10 things this year that I never have before. Somewhere near the top of my list was short ribs. You can hardly eat at a restaurant now without seeing short rib in some form on the menu:...
Updated one month ago
The Gardener tea drink, sold at Commune + Co. at Armature Works in Tampa. Photo courtesy the Urban Canning Company.

Exploring alternative tea drinks to toast Prince Harry and Meghan Markleís royal wedding

The year was 2011. It was the night before Prince Williamís wedding to Kate Middleton, and I stood in my kitchen making chocolate chip scones. I set my alarm for 3:30 a.m., with plans to sit in the spare bedroom of the townhome and watch Britainís...
Updated one month ago
Romaine lettuce is displayed at a grocery store on May 2, 2018 in San Anselmo, California. One person in California has died from E. coli linked to romaine lettuce. The Centers for Disease Control and Prevention has confirmed a total to 121 cases in 25 states.  (Photo by Justin Sullivan/Getty Images)

Romaine lettuce illnesses are now in Florida. What does it mean for Tampa Bay?

Caesar salad fans, youíre not going to like this.Eating romaine lettuce has been a no-no for about two months, when a string of related food poisonings emerged around the country. Until now, Florida has been mostly unaffected.But an...
Updated one month ago
Maple Cashew Granola. Photo by Michelle Stark, Times food editor.

Making granola at home is easy and scrumptious with this Maple Cashew Granola

If Iím being honest, most of what I do in the kitchen is recreate really delicious things Iíve eaten somewhere else. No, it never tastes the same, but itís a useful way to get cooking inspiration, and also to not spend $10 on something it takes $2 to...
Updated one month ago

From the food editor: Homemade biscuits make the meal

Raise your hand if you have leftover Easter ham in your freezer. Yeah, me too. Itís not every day I pick up a large cured ham at the supermarket, so when holidays come around that call for the pork centerpiece, I always try to think of...
Updated: 3 months ago