St. Petersburg Times Online: Taste

The luxurious fruit has a calling beyond the ubiquitous Newton. In Tampa, a restaurant marries fig slices with prosciutto: nirvana on a baguette. Story
[Times photo: Lara Cerri]

Fox-hole fare was never this good
At Freedom's Table: More Than 200 Years of Recipes & Remembrances From Military Wives

Food file
Special events and food tastings

Dish
A weekly serving of food news and views compiled by Janet K. Keeler, from staff and wire reports.

Nibbler: Asian flavor permeates both sides of the bay
Checking our pot of bouillabaisse, it seems to have a distinctly Asian flavor right now, a lot of lemongrass, ginger and curry. But not entirely.

You asked for it: Fruit salads deliver some cool surprises
Twenty-four hour fruit salads have been popular for generations. Many who shared their recipes wrote that the recipes came from mothers and grandmothers.