Monday, November 20, 2017

Writers

Michelle Stark

Michelle Stark

Michelle Stark is the Food Editor for the Tampa Bay Times, overseeing the food content online and in print, including cooking and restaurants. She also manages social media accounts for the Entertainment department, including food. Previously, she was part of the Things to Do crew and co-host of Play Tampa Bay. She has designed and edited the Times' daily entertainment page, and wrote weekly about television at The Feed blog. Stark joined the Times after graduating from the University of South Florida in 2010 with degrees in mass communications and international relations.



Heidi Diestel. Photo courtesy Heidi Diestel.

Tips for first-time Thanksgiving hosts (or really, any of us)

Take small bites.This may be the most crucial advice for Thanksgiving hosts who donít have years of cooking and coordinating experience to provide the confidence that comes with leading the charge on the yearís biggest cooking day.Itís...
Updated: 5 hours ago
(Andrew Scrivani/The New York Times)

Thanksgiving 101: Everything you need to prepare for the big cooking day

From appetizers to pies and everything in between, weíre here to help you put together a low-stress Thanksgiving spread. Here are a few ideas, and be sure to check out our...
Updated: 5 hours ago
Plum Fig and Thyme Pie. [SCOTT KEELER   |   Times]

How to make a pie from scratch: filling ideas, decorating tips, crust recipes and more

Perfect your crust. Try new filling recipes. Learn some decorating tricks. And prepare for the biggest pie day of the year: Thanksgiving.†From apple to thyme
Published: 11/17/17
SCOTT KEELER   |   Times
Various sides to serve at Thanksgiving.  Bottom clockwise: Cheesy Corn Casserole, Brown Butter Cauliflower, Pecan Pie Carrots, Brussels Sprout Salad, center. FOR TASTE SECTION.

Thanksgiving sides beyond the classics: corn casserole, Brussels sprouts salad, pecan pie carrots

There are probably a handful of essentials, things you must have on the Thanksgiving table lest some family members begin to riot. But I find there are often a couple of slots open for new things, chances to get weird or creative or, gasp,...
Published: 11/17/17
Make-ahead turkey gravy. Photo courtesy of America's Test Kitchen.

How to make solid turkey gravy before Thanksgiving Day

As far as we’re concerned, anything you can make in advance of actual Thanksgiving Day is a good thing, and this make-ahead gravy fits the bill.
Published: 11/17/17
Pumpkin pie developed by America's Test Kitchen

From the food editor: An expert weighs in on how to stay calm this Thanksgiving

I can tell right away that Tucker Shaw has thought about Thanksgiving a lot, and not just as a home cook. As the editor in chief of Cookís Country, a member of Americaís Test Kitchen and the former dining critic and food editor at the Denver Post,...
Published: 11/16/17
SCOTT KEELER   |   Times
Plum Fig and Thyme Pie for Taste Section.

Five pie recipes to make for Thanksgiving, or any time of year

You’ve got the crust down. Now it’s time to choose a filling for your holiday pie. Try one of these five recipes, which range from classic to unexpected.††Classic Apple Pie
Published: 11/14/17
Updated: 11/17/17
Brussels sprout tart. a good way to use up leftover pie crust. Photos by Michelle Stark, Times Food Editor.

Three things to do with leftover pie crust that arenít pie

Pie, oh my. I am all in on the flaky, homey dessert this time of year. The past couple of weeks, Iíve been collecting ideas for perfecting pie crust, trying new pie recipes and preparing for what is perhaps the biggest pie day of the year:...
Published: 11/14/17
Updated: 11/15/17
MARILENA PERILLI   |   Special to the Times

Up your pie game with these crust decorating tips

Something happened halfway through the second strip of pie crust I was braiding. A serene energy washed over me, calmness radiating to my flour-caked hands, to my feet sore from hours of standing in the same spot on the kitchen tile, to streaks of raw...
Published: 11/14/17
SCOTT KEELER   |   Times
Gluten-free pumpkin pie made at Craft Kafe, 6653 Central Avenue, St. Petersburg.

The secret to gluten-free pie crust? The folks at Craft Kafe offer cooking tips

ST. PETERSBURG ó They begin around 5 a.m. every day, pouring grains like brown rice, basmati and sorghum into a stone mill the size of a small table. Itís the base for a gluten-free flour blend that is crucial to Craft Kafeís mission: to remain...
Published: 11/13/17