Mike and Angela Lancaster had an idea for a new way to grow and share herbs, vegetables and produce. ...more

December 3, 2008

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

Reader Richard Harrison wrote last month about wanting to make fruitcake for the summer but was looking for a recipe for candied cherries similar to what he buys at the grocery store during the holidays. ...more

July 9, 2008

The state's kumquat crop - the inspiration for the winter's big tourist event in east Pasco County - appears to have escaped serious damage in the cold temperatures Wednesday night. ...more

January 3, 2008

An e-mail with the subject line 'Are you a top chef?' recently captured my attention. Ordinarily I give junk mail a cursory glance, hit delete and then move on. But this one called my name like cookies right out of the oven. ...more

October 24, 2007