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  1. From the food editor: How to quick pickle red onions


    Like mom jeans and every TV show you loved 20 years ago, fermenting is an old (ancient, even) thing trending with a new generation.

    Quick Pickled Red Onions. Photos by Michelle Stark, Times food editor.
  2. Fermenting: an old food technique that's trending in Tampa Bay


    Most of us know that wine and beer are fermented. Yogurt and some cheese, too. But the notion of wild fermentation — the act of creating ideal conditions for bacteria then sitting back and letting them work their magic on food or drink — is trending in the Tampa Bay area, spawning new businesses and growth …

    St. Petersburg native Sarah Arrazola, who in October founded St. Pete Ferments, displays one of her fermentations during a workshop she led at Black Crow Coffee Roasting in St. Petersburg.
  3. We Tried That: In honor of National Truffle Day, a novice cook confections a homemade truffle recipe


    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.
  4. The Dish: JJ Layton, executive chef at St. Joseph's Hospital in Tampa, talks cooking hospital food for thousands


    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.
  5. From the food editor: How to make balsamic vinaigrette and creamy lemon salad dressing from scratch


    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.
  6. Pear Crumble a healthful way to start or end your day


    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.
  7. Cookbook review: In 'Dinner: Changing the Game,' Melissa Clark makes dinner fun and approachable


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

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


    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.
  9. Party like you're a kid on Easter: Three books and recipes for you and your kids


    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.
  10. Five ideas for cooking your u-pick blueberries


    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.

New #CookClub recipe: White Chicken Chili

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