Everyday Food, the TV show based on Martha Stewart's magazine of the same name, debuts at 1:30 p.m. Saturday on WEDU-Ch. 3. The 30-minute program will reflect the simple, breezy style of cooking highlighted in the magazine. The hosts are not celebrity chefs or well-known faces but real folks offering solutions to the dinnertime conundrum. Recipes featured on the show will be posted on pbs.org.
GOT A LIGHT IDEA?
Cooking Light magazine has launched its first reader recipe contest, which could net the winner thousands of dollars. Categories include starters and drinks; salads and sides; one-dish meals such as stews or oven meals; and desserts. Twelve finalists will compete in an on-site cookoff at the Cooking Light test kitchens in Birmingham, Ala., in August. For rules and more information, visit CookingLight.com/recipecontest or see details in this month's Cooking Light. Deadline for entries is April 30.
THIS WEB SITE COOKS
Thrifty fun has a nice ring to it after all that holiday shopping. The Thrifty Food section of this site presents surfers with the practical: food safety, freezer meals, fruit, grocery shopping, helpful hints, herbs and spices, leftovers, meat, microwave cooking, school lunches, snacks, storage and much more. You'll also notice solutions for timeless puzzles, such as what to do with the juice remaining in the dill pickle jar. (Pickle other things!)
DON'T BE A DRIP
To ladle soup drip-free, dip the bottom of the ladle back into the pot before lifting it all the way out so the liquid comes about halfway up the outside of the ladle. The tension on the surface of the soup grabs any drips and pulls them back into the pot. _ From The Best Kitchen Quick Tips, by the editors of Cook's Illustrated magazine
Menus and recipes are changing all around Tampa Bay:
+ Au Rendez Vous, Tampa's downtown French bakery and cafe (200 E Madison St.; (813) 221-4748), now serves prix fixe four-course dinners Fridays and Saturdays. The menu changes weekly, with a choice of appetizers and entrees, such as smoked salmon or escargot fricassee and duck breast with apricots or salmon en papillote. Price is $37.
+ Lonni's Sandwiches Etc., the sandwich shop chain built by wild rice, has opened its fifth, this one in Feather Sound. Lonni's, which puts wild rice in bread and soup and dried blueberries in salad took over Riviera Deli in the heart of the wedge city tech zone (2657 Ulmerton Road, Clearwater; (727) 572-0557).
+ Pinellas gets a new helping of old-country goulash and dumplings cooking at Bohemia Restaurant (1250 Main St., Dunedin; (727) 736-3881). Beyond goulash, kraut and Pilsner Urquell, there are chicken livers, Moravian pork and duck with cabbage. It's open for dinner daily, lunch on weekends; prices run from $7.95 to $13.95.
+ Customers are sadly turning the tables on Adrian Vela, who has closed La Fonda Deli Cafe on S MacDill Avenue in Tampa. Vela and his late wife, Maria, spent nine years nourishing South Tampa work crews and Bayshore families with Cuban toast, chicken and yellow rice and monstrous weekend paellas. Shocked to find the restaurant dark a few weeks ago, picadillo-deprived fans now plan an appreciation dinner for Vela at nearby Ahi Grille on Jan. 11. For information, contact j.reisingerverizon.net.
+ Also eighty-sixed from the South Tampa menu: Lola Jane's. For-sale signs are up at the back-country building below Gandy where Lola Jane's Crawfish Inn once provided uptown crawfish etoufee, jambalaya and Cajun takeout. No new sightings of Lola's crawfish pie.
+ Sinatra facelift means "Adios, Habana; yo, paisano." The Orlando owners of Samba Room have completed the makeover of the Hyde Park club and sidewalk cafe from retro Latin to retro Little Italy. Now rethemed as part of the Timpano Italian Chophouse chainlet, the menu includes flatbread pizza, panini, seafood, oysters, steaks and martinis. Timpano (1610 W Swann Ave., Tampa; (813) 254-5870) has a swank setting and prices, with lunch from $7.95 to $14.95; dinners run to $32.95. There's a baby grand and an Ol' Blue Eyes playlist.
_ Compiled by JANET K. KEELER and CHRIS SHERMAN
from staff and wire reports