Local bakers create a stir with the popular breakfast mix.
Granola just didn’t crumble and go away when the hippies grew up. The cereal, like its sturdy grain-fruits-and-nuts ingredients, is as resilient as Birkenstocks and is actually having a resurgence...
Winston Blick of Clementine transitions from chef to business manager.
Despite his affable manner, Winston Blick is worried. The chef/owner of Clementine restaurant in Hamilton and the recently opened Green Onion market and Clementine at the Creative Alliance is once...
Chefs and farmers forge bonds to bring fresh, local products to your table.
Order a steak and a salad at a Baltimore-area restaurant these days, and chances are the greens and beef were raised nearby—probably the goat’s cheese, tomatoes, and green beans, too—as more and more...
Barbecue: Mission BBQ
If you like a generous helping of patriotism, along with your pulled pork, Mission BBQ is the place to go. At noon each day, the staff and patrons come to a standstill as a...
A hobby becomes a bartender's bread-and-butter.
Johnny Rad’s bartender Evan Tanner never planned on becoming a pickle maker. But that’s exactly what happened. “I like pickles,” he says. “I couldn’t find the kind I like.” He began experimenting...
A devotion to cereal treats leads to a cafe.
Nikki Lewis has fond memories of making Rice Krispies Treats when she was a child. As an adult, they became her go-to dessert for friends and families. Eventually, her love of the sticky, crunchy...
This pick-up service helps busy shoppers.
There aren’t many things more stressful than pushing your cart through a grocery store while your baby cries and your toddler pulls items off the shelves. But those days are over thanks to a service...
Channel your inner Giada or Emeril at these area cooking programs
What’s cooking in Baltimore? From sushi to Thai food to homemade pasta, pretty much every cuisine under the sun. Lucky for us, Charm City is blessed with an array of classes for fledgling cooks and...
Historic mansion shop is steeped in tradition
Maybe Julia Faye Briggs should have read tea leaves to reveal her future. She would have found out that she was going to have a second career after she retired as an IT specialist for the government...
Yak, python, bear: Chef Bernard Dehaene at Corner BYOB gives Baltimoreans a taste of the wild.
When chef Bernard Dehaene held a "Flintstone Dinner" at his restaurant Zot in Philadelphia, he served guests such rarities as lion and Thai waterbugs, all the while dressed as the cartoon character...