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  1. We Tried That: In honor of National Truffle Day, a novice cook confections a homemade truffle recipe

    Cooking

    What we tried: In anticipation of National Truffle Day on May 2, we confected Bourbon Pecan Truffles and Bittersweet Truffles from scratch.

    Dusted with cocoa powder, Bittersweet Truffles are a decadent treat.
  2. The Dish: JJ Layton, executive chef at St. Joseph's Hospital in Tampa, talks cooking hospital food for thousands

    Cooking

    Imagine cooking for more than 4,000 people each day. For most of us, it's hard enough just getting lunch boxes packed and a family meal on the dinner table every night.

    JJ Layton, executive chef at St. Joseph’s Hospital in Tampa, is pictured in Seasons Caf?, where most visitors and employees eat. The menu changes daily and there are numerous food stations.
  3. From the food editor: How to make balsamic vinaigrette and creamy lemon salad dressing from scratch

    Cooking

    There are some foods you make from scratch at home that fail to live up to the versions of more experienced chefs or processed foods producers. I make a very decent homemade pizza crust, but it doesn't compare to one from a restaurant that cooks its pies in an 800-degree brick oven, or a frozen DiGiorno (just kidding, …

    Creamy lemon dressing made with mascarpone cheese, olive oil and mustard. Photo by Michelle Stark, Times food editor.
  4. Pear Crumble a healthful way to start or end your day

    Cooking

    This blend of warm, cinnamon-scented pears with nutty crumble topping makes you feel good before you even take a bite. The dish's homey aroma fills your kitchen as it bakes so you can't help but smile with anticipation.

    Pear Crumble, a healthful take on comfort food, relies on the natural sweetness and subtle flavor of ripe pears.
  5. Cookbook review: In 'Dinner: Changing the Game,' Melissa Clark makes dinner fun and approachable

    Cooking

    Melissa Clark is a fount of ideas for what to cook for dinner.

    By Melissa Clark Clarkson Potter, 400 pages, $35
  6. Chard-wrapped enchiladas bring the flavor, nutrients

    Health

    I grew up in Tucson, Ariz., where comfort food was always something Mexican or southwestern involving tortillas, rice, beans, cheese and a tasty sauce to drown it all in. Which is a long way of saying that enchiladas are pretty much my dream food. So it became my goal to create a version that mimicked the flavors and …

    Using chard as an enchilada wrapper is a great way to get vitamin K, and one cup has just 7 calories.
  7. Party like you're a kid on Easter: Three books and recipes for you and your kids

    Cooking

    When I was a kid, I always celebrated Easter the same way: by reading Max's Chocolate Chicken by Rosemary Wells and baking cross-shaped sugar cookies with my mom. Fun Easter traditions will form lasting memories for your kids, but sometimes it can be hard to come up with new ideas. Try reading these classic …

    Every bunny loves treats. Try making your own kulich (Easter bread) and decorative sugar cookies.
  8. Five ideas for cooking your u-pick blueberries

    Cooking

    Nothing beats plucking a blueberry straight from the vine and popping it in your mouth. This spring, head to a Tampa Bay area farm that invites u-pickers to fill their pails with berries, then get creative with recipes. How many ways can you eat a bushel of blueberries? The possibilities are endless. I've compiled five …

    Jena Roberge of New Port Richey displays her handpicked bounty at Bob’s Blueberry Farm and U-Pick in Hudson last week. She ended up with about 3 pounds of blueberries.
  9. From the food editor: For Grilled Cheese Day, tips on perfecting the sandwich from a Tampa food truck owner

    Cooking

    April 12 is Grilled Cheese Day, one of those food holidays of mysterious origin that don't mean much beyond being a great excuse to talk about and nosh on the featured food.

    Tomato Jam Grilled Cheese. Photo by Michelle Stark, Times food editor.
  10. Pork primer: The different cuts, and how to cook them

    Cooking

    It's easy to get lost in a plethora of pork.

    Mushroom Stuffed Tenderloin is served with potatoes and apples. Tenderloin is cut from the rear of the pork loin.

New #CookClub recipe: White Chicken Chili

This is a hearty and warming stew for this time of year.