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Ingredients
1 1/2 cups ground blanched almonds1 1/3 cups chocolate Teddy Grahams, pulsed in the food processor until they are...
More local chefs are whipping up sweet and savory ice creams in their restaurants.
Aja Cage, the pastry chef at Salt, remembers her “aha” moment with ice cream. Her boss at the time, at an upscale Pittsburgh restaurant, asked her to check on some cilantro ice cream. “I thought, ‘...
No one is really sure about the origins of Irish coffee. Some say a County Limerick bartender poured whiskey into coffee to warm up some American visitors in the '40s. Then, somehow, the drink...
Local author highlights state farmers and watermen.
Harford County resident Lucie Snodgrass is so passionate about supporting our state's farmers and watermen that she's written a book about them with recipes. Dishing up Maryland ($19.95, Storey...
Irish Salmon with Minted Pea Purée Created by Sascha Wolhandler, Sascha's 527 Café and Sascha's Catering
2 tablespoons lemon juice2 tablespoons orange juice2 garlic cloves, smashed and diced2...
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...
Restaurant chefs get creative in the kitchen with craft brews.
Wine with dessert? Of course. Beer with dessert? What?
Actually, as craft beers take the country by storm, the seemingly odd matchup works quite well. Gourmets are finding that exquisite boutique...
Just in time for a bumper crop of tomatoes (the good ones we grow in our gardens; not the bad ones from other places!), Barbara Collurafici of The Gourmet Girls in Owings Mills shares a knockout...
Forget the fancy fare, local chefs crave mom's comfort food.
While some of the area's top chefs are laboring over ambitious presentations like saffron-poached sea scallops and red-wine-braised veal cheeks, they often experience pangs for more familiar foods...
I was living in Florida a few years ago, feeling a little homesick for Maryland when Bon Appétit magazine landed in my mailbox with a feature on soft-shell crabs, including a recipe by Baltimore...
