A collection of news and information related to Liver published by this site and its partners.
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Hepatitis C has long been a problem with a low rate of cure. But new drug therapies are in use and others are on the horizon, according to Dr. Paul J. Thuluvath, chief of gastroenterology at Mercy Medical Center and the medical director of the Institute...
Each Wednesday we'll bring you a Q&A with a Ravens player to help you learn a little more about the team. Today's guest is running back Willis McGahee, who averaged 77 rushing and receiving yards in the first three games and rushed for five touchdowns but...
You could film a 1960s movie in the dining room at Romano's, a family-style restaurant in Glen Burnie. It is a large room, filled with purple chairs and tables covered with white tablecloths. Paintings of vines decorate the walls. Families — a...
Tags: Oysters, Restaurants, Perry Como, Appetizers, Salads
At Bluegrass Tavern, Patrick Morrow's food fit the atmosphere to a T. It was as though the restaurant were designed around his culinary leanings, which are rooted in the vernacular of the American South. What I loved most about Bluegrass (and this is...
Tags: Music, Bars and Clubs, Oysters, Radishes, Restaurants
So you got left out of William Donald Schaefer’s will, too? What are we, chopped liver? Now that we know who did (and didn’t) get the former mayor, governor and comptroller’s money, we’re left to wonder just one thing — a...
Quality. Consistency. And an excellent staff. These are the three ingredients Josef Gohring, owner of Josef’s Country Inn in Fallston, believes are necessary to create a successful restaurant and he should know—his establishment was recently...
Alchemy, a stylish new bistro in Hampden, had me at its appetizers. The fish plate ($11) had just the right amount of applewood smoke, which gave the fillet of trout and the salmon a hint of wood flavor without being overpowering. Smoked fish is not an...
Tags: Science, Music, Mark Twain, Keith Jarrett, Restaurants
Dining@LargeWelcome to my life, Owl Meat. ELSometimes there are subtle signs that a restaurant might not be for you. • You have to construct your own burger, pasta, etc. from a menu of 50 ingredients. Be a chef already. • ......
Dining@LargeLet me just say that my memories of school lunches involve having to eat liver and spinach on Fridays or no ice cream. Owl Meat's are a little...different. Here's guest poster Owlie. ELSometimes a new relationship involves fights – fevered......
Dining@LargeGreatest. Shallow Thought Wednesday. Ever. Here's guest poster John Lindner. ELNothing inspires shallow thinking quite like the good old New York Times, and this bit on sentiment analysis by Alex Wright is nothing shy of epiphanic. In celebration of this....
Dining@LargeSometimes something needs to be said and it's nice when one of you says it so eloquently, more eloquently than I could have said it. EL Paul W and Donny B, you are technically correct about Baltimore's food traditions of......
Dining@LargeWhen I first published this photo maybe a couple of years ago, I vaguely remember some readers wondered what it was. Now if I published it without comment, I think people would say, 'Wow, that charcuterie looks great' and want......
Sep 8, 2011 |Story| Baltimore Sun
Nov 4, 2009 |Story| Baltimore Sun
Jan 20, 2011 |Story| Baltimore Sun
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Dec 23, 2010 |Story| Baltimore Sun
Jul 16, 2009 |Blog| Baltimore Sun
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Sep 2, 2009 |Blog| Baltimore Sun
Oct 3, 2009 |Blog| Baltimore Sun
Oct 12, 2009 |Blog| Baltimore Sun
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