Michelle Stark, Food Editor

Michelle Stark

Food Editor

My reputation is Lady With Snacks in Her Purse at All Times. I’m constantly thinking about my next meal, sometimes while eating my current meal. So it’s fitting that I became the Tampa Bay Times food editor in 2015, taking on the role of sharing culinary joy with you through recipes and stories about our community. I cook almost daily, mostly simple dinners and lots of carbs (I’ve mastered homemade pizza dough) -- all of it from scratch. I grew up in Florida, graduating from the University of South Florida in 2010 and joining the Times that same year. I own far too many pairs of boots for someone who has never lived in a state with seasons.

Here are three ideas for compound butter

And a recipe for seared pork chops that puts them to good use.

Butternut squash, bacon and blue cheese top this fall pizza

Butternut squash, bacon and blue cheese pizza Michelle Stark  |  Tampa Bay Times
Hereís the recipe for this savory seasonal pie.

Get your fall treats at Wandering Whisk Bakeshopís grand opening pop-up

Jennifer Jacobs of Wandering Whisk Bakeshop Courtesy of Jennifer Jacobs
Local baker Jennifer Jacobs is opening her brick-and-mortar to the public Oct. 12.

Why maple syrup should be your new favorite fall ingredient

Maple rosemary chicken thighs with spicy maple squash, maple cocktails and maple shortbread. Michelle Stark  |  Tampa Bay Times
Move over, pumpkin spice: Itís time for maple recipes.

For football season, try barbecue chicken sliders with an apple cabbage slaw

Barbecue chicken sliders with apple and cabbage slaw. Michelle Stark  |  Tampa Bay Times
They can be prepped ahead of time, then assembled the day of the game.