| Mar 28, 2012
| 9:41 AM
When Irene Smith took over Baltimore's Woman's Industrial Kitchen last fall, she was determined to return it to its rightful place as a lunchroom where American home cooking is celebrated. What better way to do that, she thought, than to restore the...
| May 29, 2012
| 9:03 AM
We tend to think of the winter holidays as a time to create appetizers for those cocktail parties we like to host. But spring and summer have their appetizing merits, too. Casual outdoor-indoor get-togethers – for graduations, showers, even...
| Jan 17, 2012
| 12:33 PM
It’s supposedly good for you to eat pork or cabbage or black-eyed peas at New Year’s, and for my last post of the year I offer you this recipe for “caviar” made with black-eyed peas. It’s a variant of a recipe for the 1970s...
| Feb 15, 2012
| 1:07 PM
— "Sturgie" is biding his time, waiting to be introduced to the right female.
Caught off Hooper's Island five years ago, the hulking six-foot Atlantic sturgeon passes his days lolling about in a large tank at the University of Maryland's Horn Point...
| Nov 10, 2011
On Thanksgiving, one blessing for some of us is a large-group feast that we plan and prepare in stages for several days, if not weeks. Regardless of whether some of the guests are bringing a variety of side dishes, the head chef still has to wrestle...
| Sep 4, 2008
Grill Art Cafe is Hampden's little restaurant that could. The early days at this handsome cafe were awfully rough, with service problems enduring well past the grace period most diners extend to a new restaurant. Grill Art has hung in there, though -...
| Jun 20, 2013
"I never wanted an empire," says chef Carrie Nahabedian, in a massive understatement. For the past 12 years, she and her cousin, Michael Nahabedian, have been perfectly happy with Naha, one of the best contemporary-American restaurants in Chicago, as...
| May 7, 2013
| 3:17 PM
Caviar? When it comes to sending the wrong message, Hartford Mayor Pedro Segarra will have to go some to top a lavish New Year's Eve meal at Max Downtown that was partially charged to a city credit card. Mr. Segarra and seven guests, including chief...
| Mar 27, 2013
| 1:06 PM
A lot of words have been used to describe L2O — minimalist, compelling, any superlative you care to name — but until recently, playful was not among them.
But the ascendancy of chef Matthew Kirkley at this highly regarded restaurant —...
| Feb 19, 2013
| 8:51 AM
Name: Capt. Frank's Seafood Market
Address: 435 W. Boynton Beach Blvd., Boynton Beach
Hours: 9 a.m.-6 p.m. Monday-Saturday, 10 a.m.-2 p.m. Sunday
A peek inside some of South Florida's unique food shops.
Wow factor: If you...
| Feb 14, 2013
| 3:17 PM
I sometimes try to imagine what it would be like to run a restaurant for five years. Or 10 years. Or the 25 years that Darrel Broek and chef Oliver Saucy have been operating their namesake Pompano Beach cafe.
At the risk of offending the restaurant's...
| Jan 29, 2013
| 1:24 PM
Steven Weiss is about to blow the culinary minds of White House military chefs.
"This is made out of carrots," he said, cupping in his hand what actually looked like small beads of caviar.
He'll be doing such magic tricks in the kitchen when he...