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Expert advice on baking classic French tarts: recipes, tips and tools

Expert advice on baking classic French tarts: recipes, tips and tools

BELLEAIR BLUFFSTim Brown was dead right. It was time for tough love, right at the beginning of class: Most of us entertain, most of us can get our act together with some hors d’oeuvres, an appetizer and an entree with appropriate side dishes. But whe...
Published: 08/15/18
Put old bread to good use in a Peach and Mozzarella Panzanella Salad

Put old bread to good use in a Peach and Mozzarella Panzanella Salad

It was a pilgrimage I had long wanted to make, but the timing was never right: Saturday mornings at Born and Bread Bakehouse in Lakeland. I had tried Born and Bread’s bread once before, slathered in some house-made ricotta cheese that sent me on a ri...
Published: 08/14/18
Roasting tomatoes is a delicious way to use them at their summer peak, like in this steak recipe

Roasting tomatoes is a delicious way to use them at their summer peak, like in this steak recipe

Sometimes I spend hours in the kitchen working on new recipes, starting with a kernel of an idea and playing with it a bit, adding stuff here and tweaking stuff there. Other times, I shamelessly steal recipe ideas from my friends. My husband and I we...
Updated one month ago
10 ideas for no-cook summer meals

10 ideas for no-cook summer meals

Now that summer is in full swing, the oven roasts my apartment along with my food. Even turning on the stovetop is risky, dooming me to sticky misery for the sake of a single tortilla. I’ve started eating cereal for dinner.We’ve got a couple more mon...
Updated one month ago
Stuffed Peppers are easily adaptable, for carnivores and vegans alike

Stuffed Peppers are easily adaptable, for carnivores and vegans alike

Cooking for friends or family members who do not share your tastes, or have special dietary restrictions, is one of my greatest challenges in the kitchen. My brother and his girlfriend are vegans (and I, pretty avowedly, am not). My husband’s still o...
Updated one month ago
Summer stone fruit season is the perfect time to make this Cherry Almond Cobbler

Summer stone fruit season is the perfect time to make this Cherry Almond Cobbler

You know the saying: When life hands you a bag of cherries, make cobbler. It’s the season for these stone fruit beauties, and while they work in a ton of recipes both savory and sweet, I wanted to take things in a more dessert-y direction this week....
Updated one month ago
Food tours offer an informative, and delicious, look at different areas of Tampa Bay

Food tours offer an informative, and delicious, look at different areas of Tampa Bay

There is a running list on my phone of restaurants to try. A romantic evening at St. Petersburg’s Reading Room. The Safety Harbor double date night, so we can finally take our friends to Pizzeria Gregario. Splurging on the chef’s tasting menu at Nobl...
Updated one month ago
Tampa Bay is a perfect place to make your own food tour. Here are our suggestions.

Tampa Bay is a perfect place to make your own food tour. Here are our suggestions.

There are many good reasons to eat at four or five places in one night. A near overwhelming number of new restaurants in the Tampa Bay area can provoke anxiety in a certain kind of diner, the one who wants to try everything but doesn’t have the funds...
Updated one month ago
Here’s what we learned about buying and cooking beef after spending time with Niman Ranch

Here’s what we learned about buying and cooking beef after spending time with Niman Ranch

MANHATTAN, Kan.Not everyone would be clicking their heels at the invitation, but I was over the moon. It was a personal invite to join the Niman Ranch Senior Executive Angus Beef Education Conference and Tour in Sabetha and Manhattan, Kan., in May. I...
Updated one month ago
Recipe for pork tenderloin, my favorite cut for a weeknight dinner, with cherry relish

Recipe for pork tenderloin, my favorite cut for a weeknight dinner, with cherry relish

Pork tenderloin has become my dinnertime champion. I love it for its low fat content, its relatively low price point and the way it will cook perfectly with little to no supervision. The tenderloin, as you might expect, comes from the loin of the pig...
Updated one month ago