The popular treat comes in all shapes and sizes.
It’s time to spice up the holidays—and your home—with some homemade gingerbread cookies. To find just the right recipe, we turned to senior pastry chef instructor Jan Bandula and the culinary...
Three local food bloggers share recipes featured in our Holiday Entertaining spread in our November 2013 issue.
Dara Bunjon, Dining Dish, diningdish.net
Asian Cucumber Salad
Adapted from About.com video Thai Cucumber Salad
1/3 cup Roasted Peanuts
1 English Cucumber (sometimes called seedless...
Reagan and Sara Warfield share meals—and a life—together.
Though they crossed paths at local events for their respective jobs, Sara and Reagan Warfield first got to know each other in 2009 during a Sushi 101 cooking class at RA Sushi. “I distinctly...
The handcrafted mixed drink is making a comeback in Baltimore.
Inside the subdued walls of W.C. Harlan, a new kind of corner bar is emerging. There are no blaring TVs in this Remington respite, just soft jazz playing on the stereo. Patrons are chatting quietly...
A recipe from the self-confessed pickle nerd Evan Tanner.
As the French would say,
It’s Time For Mise en Place
(putting in place)
Fill a water-bath canner 3/4 fill with hot tap water, cover, and heat to high.
Cocktail recipes from local mixologists.
Willie’s Revenge – Fleet Street Kitchen
WHAT YOU’LL NEED
3/4 oz. Gordon & MacPhail
Highland Park 8-year Scotch
3/4 oz. Bonal
3/4 oz. honey syrup (1:1 honey and water)
3/4 oz. lemon juice
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...
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
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...