Bakery owner Warren Brown whips up a new cookbook.
As if being an attorney, baker, and Food Network personality aren't enough, the ever-resourceful Warren Brown is adding a new job title to his resume—published author— when his cookbook, CakeLove...
The flight from Santiago, Chile, to Mendoza, Argentina, is short but breathtaking. Lasting not quite an hour, it takes passengers over a vast swath of the Andes Mountains and affords a view of...
Abacrombie's latest reincarnation centers on an all-female team.
We've definitely been here before. First, there was, let's see, Society Hill, then Grille 58, then La Tesso Tana . . . a veritable parade of restaurants has come and gone in the below-ground digs...
Perry Hall’s Liberatore’s continues a family tradition.
Some people dismissively call Liberatore's Ristorante a chain—that's not necessarily a bad thing. There are six restaurants in the group, but they are owned by a local family and deserve a look now...
Hot cross buns add sweet tradition to Lenten season.
One a penny. Two a penny. Hot cross buns. The childhood rhyme resonates today, even though the sweet rolls cost about 70 cents each now. The Lenten bread, which dates to Pagan times before being...
It’s oddly comforting, in our low-fat, low-salt era, to see beefy people lined up to buy pork sausage.
Before any major food holiday—but especially Easter, which falls on March 23 this year—...
Everyone has a favorite restaurant. Just ask. Diners are usually quite passionate about their choices. Response to our readers poll, included in this section, showed us that. But the criteria for a...
Baltimore's wine lists need a shake up. While working on this issue's best restaurants list, I had a chance to do an informal survey of various offerings around town. Here's what I found: a gaggle...
Chefs pair cocktails and food with intoxicating results.
Order the confit of pork shank with a pomegranate glaze at The Wine Market, and you might be surprised by the server's drink recommendation. Not a lovely pinot noir with cherry nuances or a smooth...
Go for the drinks, stay for the food at new Canton tavern.
The newest corner bar to join the resto-pub trend is Annabel Lee Tavern [601 S. Clinton Street, Canton, 410-522-2929]. You know, the kind of watering hole that also has amazing food. Certainly, go...
