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.

Need a snack? Buy a can of chickpeas, and make these recipes

Roasted sweet potato and tomato wrap. [MICHELLE STARK   |   Times]
These work well as an after-school snack, a work desk snack or a car snack.

Is Lakeland Florida’s next hip food city? It sure seems like it

The city between Tampa and Orlando is in the middle of a culinary boom, thanks to a group of entrepreneurs.

I don’t like fish, but I loved this “foolproof” tomato-poached fish

Tomato-poached fish. [MICHELLE STARK   |   Times]
It’s an easy weeknight meal that will likely please everyone.

Are lima beans and butter beans the same thing?

Butter beans and ham. [MICHELLE STARK   |   Times]
We set out to solve a kitchen mystery.

How to make your own cold brew coffee at home

Cold brew coffee. [MICHELLE STARK   |   Times]
It comes down to a few key variables.