A Bel Air eatery stirs up the pot.
My Harford County friends had me hooked when they described the fried green tomatoes at Sean Bolan’s Irish Pub & Restaurant: crisp panko-dusted slices topped with jumbo-lump crabmeat and drizzled...
Another local chef's pickling recipe. Check out our feature on the pickling craze in our August 2013 issue.
Pickled Jerusalem Artichokes
1 pound Jerusalem artichokes
5 arbol chilies
1 tablespoon dried ground ginger
1 tablespoon white pepper, ground
2 tablespoons turmeric
1 head garlic, cut in half
There’s no place like home for a crab cake.
A Guatemalan chef at a Greek restaurant in Philadelphia made the best crab cake I ever ate outside of Maryland. It was lovingly prepared and packed with lump crab. The cake had another thing going...
Root, root for the upscale tavern food at Dempsey’s Brew Pub at The Yard.
O’s great Rick Dempsey really does go to his namesake restaurant at Oriole Park at Camden Yards. The MASN sports analyst stops by Dempsey’s Brew Pub & Restaurant before and after most home games...
Food Inc.’s Carole Morison got fed up with raising chickens and put her eggs in another basket.
Although she played a pivotal role in one of the most acclaimed movies of the past few years, Carole Morison never set out to be famous. An Eastern Shore farmer, she appeared in Food Inc., the 2009...
La Cakerie's Jason Hisley's recipe for our themed cupcake.
The Baltimore Chocolate Dipped Salted Caramel Chocolate Cupcake
4 oz. Canola Oil
8 oz. Water
8 oz. Heavy Cream (substitute milk if desired)
1 oz. Vanilla
1 pound Granulated Sugar
Have Fun at the Beach on the Cheap!
Sandcastles and flip-flops. Orange Crushes and Dewey Devils. The Hurricane and the Tidal Wave. Soon, summer’s abiding pleasures will be yours. As the countdown begins, we’ve found more than 50 ways...
A new barbecue sauce scores a win.
The Mechali family are big sports fans. When the Ravens won the Super Bowl, they went into overdrive to quickly produce Championship Salsa 2013 at their Randallstown business Mama Vida. “It was such...
It’s time to fire up the grill. Grab the barbecue sauce—and the wine. We found three reds that have what it takes to dance with all but the spiciest sauces out there.
Le Petit Pont Réserve Rouge Pays D’OC 2012
$10, The Voila! Collection Hailing from the south of France and made up of Grenache, Cinsault, and Cabernet Sauvignon, this is a classic bistro red with a...
Museum director Rebecca Hoffberger follows her intuition when pulling a meal together.
With a spoon so unique that it looks as though it belongs in a museum, Rebecca Hoffberger stirs a colorful concoction of carrots and cabbage in the cheerful kitchen of her Owings Mills home. “This...