This creamy comfort food finds a home on restaurant menus.
You can't open a menu these days without spying a listing for mac and cheese. Who would have thought this plebian comfort food would captivate some of the best chefs in town?
"We can't not have it,"...
Today's farmers are no longer anonymous--in fact, they like connecting with their customers, and they'll even share their recipes.
A decade ago, the question, "Is it a good time to be a farmer?" would probably have been met with a laugh—unless you were the kind of farmer who owned 100 subdividable acres in a profitable area. The...
Stacked, wrapped, pressed, or grilled, we found a revolution of stuffed bread around town.
Mmmm…sandwiches. We personally would like to thank the Earl of Sandwich for his part in establishing this lunchtime trend, now extended to all hours of the day. According to legend, the hungry 18th-...
Bite-sized burgers are sliding their way onto our menus.
So, we admit, sliders (or mini-hamburgers) have been around for a while. White Castle has had their legendary "Slyders" on the menu since it opened in 1921. But now the petite fare has gotten so big...
Baltimore's crush on snowballs heats up in summertime.
Sometimes, we take our Marylandness for granted. Steamed crabs, Natty Boh, Berger's Cookies, and duckpin bowling are just some examples of our unique heritage. And, oh, yes, snowballs, or sno-balls,...
The first thing that hits you at the new Fresh Market (2510 Quarry Lake Drive, 410-580-1930) is the music: Unlike your normal grocery store's soundtrack of Muzak or classic pop, the sound system...
Single-sized pouches of salt and pepper have been around for nearly as long as the Golden Arches, but you don't typically see pinches of ancho chil or cinnamon in a packet. Baltimore business...
As of press time, Woodberry Kitchen, the new Clipper Mill restaurant owned by Nelson Carey and Spike and Amy Gjerde, was slated to open in late May. But for now, we're reveling in its smaller side...
A group of local restaurateurs discusses the evolution of ethnic cuisine, customers' changing attitudes, and the ubiquitous crab cake.
Baltimore has changed profoundly over the past few decades, and so have its eating habits. Food is often our first introduction to different cultures, and the restaurant scene reflects shifts in...
