The black-eyed Susan will be in demand on race day. We asked Tim Riley (Bagby Restaurant Group) for his take on the cocktail.
The Kentucky Derby has the mint julep as its signature cocktail. The Belmont Stakes has several, including a white carnation libation. So it’s no surprise that the Preakness celebrates the second leg...
Our Holiday Entertaining Guide, available in our November 2012 issue, is loaded with too many great ideas to print them all. Below, you'll find additional recipes and instructions.
Dessert: (from page 146)
White chocolate ganache, chocolate ganache, and chocolate mousse dessert. (from page 146)Makes 6 servings Recipe Courtesy of Desert Café
8 ounces White Chocolate Ganache
<p>More farm-fresh recipes from local restaurants.</p>
Cavatelli with Heirloom Tomatoes and Goat Cheese
2 cups heirloom tomatoes, cut in half if they are small or in bite-size pieces if they are larger1 small yellow onion, chopped1/4 cup thinly sliced...
Fish Tacos:1 ½-2 pounds mahi mahi12 (six-inch) soft-flour or corn tortilla shells1 cup Monterey Jack and cheddar cheese, shredded2 avocados, sliced
Baja slaw:1 small head green cabbage, julienned...
Downtown Diane reins in her busy life by cooking.
Even in the calm and comfort of her own Pikesville kitchen, Diane Macklin is in perpetual motion. She makes coffee with her new single-cup Keurig brewer, throws open the doors of a cabinet to show...
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...
<p>Cooking in a renovated ’50s space gives Donna Hamilton purpose.</p>
With its wicker baskets, comfy couches, and piles of pine cones, Donna Hamilton’s Dickeysville home is warm, homey, and casual—a real reflection of the WBAL-TV anchor herself. “I can’t afford...
An inside look at the region’s top 25 watering holes
You could say that Baltimore is a city of regulars. People who are from here tend to stay here. Consequently, our local watering holes are full of lifers, Baltimoreans born and bred, and when they...
A familiar dish graces the table.
John Shields, the chef/owner of Gertrude's at The Baltimore Museum of Art, is just like any other Baltimore cook on Thanksgiving. He has to make sauerkraut. Besides local tradition, he has another...
Fire up the grill and get cookin’.
Chris Becker—recently named an executive chef for the Bagby Restaurant Group in Harbor East and a former executive chef at The Wine Market in Locust Point—shares a favorite barbecue recipe that you...