Baltimore Sun Food & Drink Newsletter

Doubling up: Fried shallots and shallot oil

Doubling up: Fried shallots and shallot oil

Fess up: When was the last time you used a shallot? Ever? Well, unless you're Asian or French, or just particularly adventurous or well-versed in the kitchen, you may not have used them at all. If that's the case, you're not alone. Shallots have never been a "must-have" ingredient in most American k...

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Za'atar: Magical mix from Middle East

Za'atar: Magical mix from Middle East

Palestinians and Israelis share a love of za'atar. As do the eager appetites of Syria, Jordan and Egypt. The spice mix, flecked with green, is swirled into yogurt, scattered over eggs and baked onto flatbreads across the Middle East. Hardly a high-level peace plan, but possibly a low-level one.

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How to make fluffier brown rice

How to make fluffier brown rice

People trying brown rice are often surprised by how chewy it is compared with the more familiar white rice. To ease the transition, try this recipe for a lighter, fluffier brown rice.

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Pleasing summer punch
Pleasing summer punch
Little tomatoes, big flavor
Little tomatoes deliver big flavor
Choosing chutney
Choosing chutney

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