Sunday, November 18, 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.



Sage and Cheddar Biscuits. [MICHELLE STARK   |   Times]

From the food editor: Bring some carbs to Thanksgiving with Sage and Cheddar Biscuits

Also, a bonus recipe for Parker House Rolls.
Published: 11/16/18
Homemade chicken stock on the stove. (Shutterstock)

Five tips from a pro chef to help you prepare Thanksgiving dinner

Hint: It really helps to do some things in advance.
Published: 11/16/18
Cassidy KallenbornThanksgiving Sides for TASTEClassic Greenbean Casserole

Five fresh takes on green beans beyond the casserole for Thanksgiving

We love a green bean casserole, but these green bean recipes are worth a spot on the table, too.
Published: 11/15/18
Expand your casserole repertoire with Creamy Broccoli-Cheddar Casserole. (Photo by Cassidy Kallenborn)

Three vegetable casseroles to try for Thanksgiving

In case you’re sick of green bean casserole.
Published: 11/14/18
Pumpkin Caramel Stuffed French Toast. [MICHELLE STARK   |   Times]

From the food editor: Make this Caramel Pumpkin Stuffed French Toast for your Thanksgiving breakfast

You can cook most of the parts the night before, then assemble in the morning.
Published: 11/13/18
Tampa Bay Times food editor Michelle Stark dredges chicken in a batter at the Culinary Institute of America.

Lessons from a cooking boot camp at the Culinary Institute of America

Our food editor brushed up on some cooking basics at a weeklong class.
Published: 11/07/18
Tomato, Artichoke and Eggplant Gratin with Bechamel (MICHELLE STARK   |   Times)

From the food editor: Working together at culinary boot camp to create this Potato and Eggplant Gratin

We had to work from a list of ingredients to create a dish from scratch.
Published: 11/06/18
From top: This is Candy Corn Bark made with white and milk chocolate, pretzels, candy corn and other candies. (MICHELLE STARK   |   Times)

10 Halloween treats you can make in 10 minutes or less

Halloween is on a Wednesday, but that doesn’t mean you can’t conjure up some fun food.
Updated one month ago
Jerome Bocuse, son of famed chef Paul Bocuse and owner of Chefs de France at Epcot. (Courtesy of Stephane Audras)

Jerome Bocuse talks bringing French cuisine to the masses at Epcot

We chatted with Jerome Bocuse, famed chef Paul Bocuse’s son, about French cuisine and how he brings that culture to Epcot, where he oversees the large French restaurant.
Updated one month ago
Aziz Ansari performs during the Oddball Comedy and Curiosity Festival in Tampa in 2014. Photo by Jason Behnken.

What it was like in the audience at Aziz Ansariís St. Petersburg show

ST. PETERSBURG ó Aziz Ansari might not like that Iím writing this."Another piece of Internet content written to generate clicks and speculation!" he might say in his signature high-pitched yell. "Another hot take for the woke masses!"At...
Updated one month ago