A nice side dish. ...more

November 13, 2009

http://www.culinarysherpas.com ...more

October 1, 2009

A classic recipe with a Deen brothers twist. ...more

March 27, 2009

What's the secret to flaky pie crusts? Mine always seem to come out tough. With a standard recipe (1/3 cup shortening or lard to 1 cup flour, plus a pinch of salt for flavor), the secret is cold. Have the lard cold. Use just enough ice water to moisten the flour to stick it together, and then handle it as little as possible. If it won't be baked right away, keep it in the refrigerator. You don't want the shortening to melt into the flour at all until the crust is baking. The little balls of shortening covered with flour are flattened when the crust is rolled out, and when they are baked, they make the flakes of a tender, flaky crust. ...more

November 30, 2008

Tampa Bay, I am happy to report that our great chipped beef nightmare is over. Last week, I included a note in this column from Pennsylvania transplant Larry Farr, who moved to Tampa two years ago. ...more

May 28, 2008

Here are two of Dave and Michele Russell's favorite vegetarian dishes that will be served at their meal today: ...more

November 22, 2007

One: Who knew both rosemary and thyme were so distinctly fantastic for baking? And two: Who knew rosemary and thyme were so easily interchangeable in all those cookies, crisps and cobblers? ...more

October 31, 2007