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Food

  • The Yoders welcome baby Austin

     

  • Petite syrah is an intense, opulent red wine

    What is the difference between “syrah” and “shiraz” as the Australians spell it, or the cultivated California grape “petite syrah?” Answer: the first two are identical, while petite syrah is not simply a minor (French word “petite” meaning small) version of the same grape, but in fact a variety unto itself.

  • A tsunami of baking for the holidays

    Thinking that I should get in the mood for holiday desserts last week, it seemed like a good idea to bake chocolate-chip cookies from that good, old unbeatable recipe on the sack of Nestle’s semi-sweet bits.

    It was a fine notion, but as usual, I forgot about the fact that making cookie dough is rather labor-intensive and it takes hours to monitor the multitude of cookie sheets going in and out of the oven.

  • Adventures in dining at Thai-Phoon

    Chef Kriangsak Srimonde works hard seven days a week to prepare the creative cuisine of his native Thailand, but in his spare time, he is an avid Florida Gator and Tampa Bay Bucs fan.

    Rough-and-tumble football might seem an unlikely sport to attract this gentle man, who has such a deft hand at presenting a kaleidoscopic array of dishes perfectly seasoned with aromatic Jasmine rice, coconut milk, lemongrass, ginger and tamarind and a myriad of other exotic herbs and spices.

  • Autumn inspires creative changes at Fat Cat Grill

    Chef Mark Secker continues to bring a fount of talent and experience to his Fat Cat Grill in the historic district of Crystal River with a creative autumn menu and outside dining on a spacious new patio surrounding a wood-burning fireplace.

  • Storing wine can be a challenge in warm Florida climate

    “USA Today” tells us about the latest and “coolest new amenity” to hit the red-hot housing market. It’s a thousand-bottle wine storage unit (they don’t call them cellars much anymore). It comes with a touch-screen computer to track your inventory. Prices run from $31,000 and up without installation and, as they lightly put it, “not including corkscrew.”

  • Plentiful venison blessing to Amish community

     

     

    Gloria Yoder

    The Amish Cook

    Is everyone enjoying this pleasant fall weather before winter sets in?

  • Cheesy secret

    One of the secrets to success for Brothers Pizza in the Crystal Springs Shopping Center is the creamy cheese topping, but don’t ask how it’s made — it’s a 

  • ­History, cooking fans get new book

    “From the very first prickly pears harvested by Paleo-Indians more than 12,000 years ago to the Seminole tribe’s staple dish of sofkee, Florida’s culinary history is as diverse as its geography.”

  • Enjoy sweet or tart wines as per your preference

    When patrons in our wine shop in Connecticut asked for a recommendation, the first questions from me (once I knew a price range) were white or red, and bone dry or a tad sweet? And almost 10 to 1, the answer would be: “Oh, dry, very dry. None of that sweet stuff for me!” People were leery of old-fashioned grapey-sugary wine.