A decadent chocolate treat from the Deen Brothers. ...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

There's another new player in Tampa's natural-food grocer wars. The Publix GreenWise Market in Hyde Park is another option for those seeking more choices when shopping for natural and organic produce and other groceries. ...more

November 22, 2008

Sodium is everywhere in today's meals. But it's possible to cut down, if you look for some easy-to-find clues: ...more

February 15, 2008