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Watermelon Lime Granita [Photo by Michelle Stark, Times food editor]

How to make Watermelon Lime Granita

  1. Recipe for mini Zucchini Quiche perfect for a picnic

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    You'd think quiche would be a summer picnic staple. In practice, the beloved cheese pies are too darn messy. Cutting one into slices while you're sitting at the beach can be tricky. And if you figure, "Aha! I'll slice it up ahead of time," you discover there's no easy way to transport the individual wedges. Finally, …

    Picnic Size Southwestern Zucchini Quiches can be topped with salsa.
  2. We Tried That: Working on a food truck for a day

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    What we tried: It seems like everyone and their mother wants to open a food truck.

    Carlynn Crosby prepares food at the Empamamas food truck in the Cigar City Brewing parking lot in Tampa this month. For a variety of reasons, food trucking is not for the faint of heart.
  3. Five recipe ideas for cooking with sparkling wine

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    With high school and college graduation season upon us, you might find yourself stocking up on sparkling wine (if you don't normally). Though the obvious choice is to drink it all, you may find yourself with leftovers after all the parties are over. These five recipe ideas will use up that grad-friendly bubbly so …

    Sparkling Wine Risotto takes risotto up a notch.
  4. Portobello Mushrooms With Tuscan Kale and Sweet Potato work as main course or appetizer

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    I've made no secret of my mushroom love. As I've written, I like to divide them into two categories: the interesting varieties (oysters, shiitakes, morels, puffballs and the like) that I find at the farmers market or forage; and the less-interesting ones (buttons, creminis) I buy at the supermarket. The former I …

    Portobello Mushrooms With Tuscan Kale and Sweet Potato will work as a main course or an appetizer.
  5. From the food editor: Up your sauce game with these simple recipes

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    Most food is incomplete without a sauce. At the very least, almost everything benefits from the addition of it, a creamy capper to your dish that has the miraculous ability to tie everything together.

    Tzatziki sauce is easy to make at home. Photo by Michelle Stark, Times food editor.
  6. Got corn? How to use up the season's bounty

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    Corn takes a lot of flack.

    There's all the confusion about its identity, whether it's a grain or a vegetable. The fuss over whether it's nutritionally beneficial. The fact that it's not easy to digest. And don't get me started on high-fructose corn syrup, one of the most maligned ingredients of our time.

    Corn works well in a number of dishes.
  7. Video: How to make tzatziki sauce

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    Tzatziki sauce is a yogurt-cucumber condiment that makes a variety of dishes way better than they already are: falafel, chicken, most vegetables, anything involving a pita. It's simple to make, and really benefits from some common but specific ingredients.

  8. The Dish: Sarah Arrazola talks about how she started a fermenting company in St. Petersburg

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    Sarah Arrazola is not the first to ferment.

    Sarah Arrazola, the founder of St. Pete Ferments, talks about kombucha and raw apple cider vinegar during a fermentation workshop in February.
  9. The power of food on 'Twin Peaks': coffee, doughnut and more recipes to make for the revival

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    “Diane, I'm holding in my hand a small box of chocolate bunnies."

    “Twin Peaks” and the Double R Diner return to TV on Sunday.
  10. From the food editor: Zucchini provides the base for a light summer meal

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    Where do you find inspiration in the kitchen? It's a question I've been asking myself lately, in an effort to become more creative with my meals in the weeks ahead.

    Zucchini with Hazelnuts and Goat Cheese. Photo by Michelle Stark, Times food editor

New #CookClub recipe: White Chicken Chili

This is a hearty and warming stew for this time of year.