Merry recipe to you. As the days tick down to Christmas and then New Year’s, dinners seem to be made on the fly. And you can only eat so much delivery pizza. Here’s an easy slow-cooker recipe that...
Here’s a case where fruitcake is not the butt of a joke. The much-maligned sweet bread figures prominently in A Christmas Memory, a heartwarming holiday book by Truman Capote that always moves me. It...
Chef Nicholas Batey recently opened Ullswater Restaurant & Wine Bar in South Baltimore with his wife, Saundra Batey, who is the general manager. The menu is Italian inspired with the highest...
When the world gives you peaches, make something wonderful. I couldn’t resist buying a lot of peaches from Three Springs Fruit Farm at the Green Spring Station Farmers Market on Saturday. They were...
Dave Durian, our favorite wake-up guy on WBAL radio, shared an incredibly simple crab dish with me this morning when I was on the morning show. I, um, didn’t ask if I could pass it on, so I hope he...
At 5:30 this morning, I was making deviled eggs, or, at least, I thought I was. I now find out that I was making stuffed eggs.
But more on that in a minute. My egg recipe is pretty simple. Mix the...
I just had to cook this weekend, but what? I decided to stop by Conrad’s Crabs and Seafood Market in Parkville. (Remember when that area used to be called Baynesville?) Owner/waterman Tony Conrad...
By Dara Bunjon
Editor's Note: While Suzanne is recuperating from knee surgery, several In Good Taste readers have agreed to share their food thoughts and experiences.
I should say I heart Kikkoman...
Let’s toast Mother’s Day. In this month’s Southern Living, there’s a story on Triple Crown drinks with a recipe for a Black-eyed Susan cocktail honoring the flower blanket placed over the winning...
My Irish roots, like many others, have humble beginnings. But I want to thank my Pop Pop, a witty Irish immigrant, who managed to go the University of Maryland Medical School and become a surgeon,...
