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  1. Recipe for Chicken Wings with Coconut Sweet Potato Puree


    This dish is an homage to one of my favorite Epcot International Food and Wine Festival dishes: Grilled Beef Skewer With Chimichurri Sauce and Boniato Puree from the Patagonia kiosk. A boniato is a sweet potato with whiter flesh and a typically sweeter flavor. I use standard sweet potatoes in this recipe, plus a little …

    Chicken Wings with Sweet Potato Puree. Photo by Michelle Stark, Times Food Editor.
  2. From the food editor: 'MasterChef' winner Shaun O'Neale talks cooking at Epcot's International Food and Wine Festival


    There are certain reliable signs that fall is on the way. Nothing in the weather department, of course, but other markers that usher in the celebratory final months of the year. One of those things is the Epcot International Food and Wine Festival, which happens annually in Orlando, seemingly longer and more jam-packed …

    Shaun O'Neale, a self-taught chef who won the 7th season of 'MasterChef' and has ties to Tampa. He'll be cooking at the Epcot International Food and Wine Festival on Sept. 3.
  3. What is poke? Here's how to make the Hawaiian dish at home


    In Hawaiian, "poke" simply means "to cut."

    Tuna Poke Bowl: For a classic poke bowl, try this recipe with ahi (yellowfin) and only a few other ingredients.
  4. Get your protein and omega-3 fatty acids in Lentil and Salmon Salad


    Sometimes, it's just too hot to turn on the stove. The key is to stock up your kitchen with "healthy convenience food" that doesn't require any heat, such as fresh produce, canned beans, canned fish and small boxes of precooked legumes found in the prepared produce section.

    Lentil and Salmon Salad With Smoky Mustard Dressing comes together quickly, and it’s hearty enough for a summertime supper.
  5. Order takeout from these local restaurants to boost dinnertime inspiration


    If you're rushing home, exhausted, only to find leftovers or an empty fridge instead of mealmaking motivation, you're not alone. Some local favorites that offer takeout can offer a boost of time-saving inspiration. Rather than dressing up for a night out or spending your precious evening hours braising barbecue, opt for …

    You can pick up your meat and barbecue sauce at 4 Rivers Smokehouse and then use it for corn bread sliders.
  6. Cookbook review: 'The First Mess Cookbook' offers an exciting take on the plant-based diet


    Growing up in Ontario, Laura Wright was eating well before she even realized it.

    The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons
By Laura Wright
Avery, 296 pages, $30
  7. From the food editor: How to make your own avocado toast


    As a millennial, I am genetically predisposed to like avocado toast, craving it any time of day, willing to give up a limb to get my hands on some.

    Is that right?

    Homemade avocado toast. Photo by Michelle Stark, Times food editor.
  8. St. Petersburg's Maureen Cacioppo hand-harvests sea salt from the shores of Florida



    We are standing in the sand, deciding whether to traverse a pool of water the tide just brought in.

     nThere are more than 16 Florida Pure Sea Salt flavors, including, clockwise from left, sriracha, maple bacon, “Butcher Block” black pepper and chocolate.
  9. Lunchbox ideas, dinner recipes and food tips for when kids go back to school


    Get ready. Summer officially comes to an end this week as kids in Pinellas and Hillsborough counties head back to school Thursday, Aug. 10 (and those in Pasco and Hernando go back Monday, Aug. 14).

  10. Recipe for a cheesy kale and pasta pleaser


    There are lots of varieties of kale on the market. You can play around with any and all of them in this recipe.

    A topping of Parmesan-infused fried fresh bread crumbs and a smidge of anchovies and red pepper flakes elevates Pasta With Sauteed Kale and Toasted Bread Crumbs.