| Jul 20, 2012
| 1:51 PM
Along about now, the grill as a culinary appliance begins to pall. Not that grilling isn't still the preferred summertime cooking method, both for everyday meals and for deck parties. But, still, we get a little nostalgic for fixing a quick supper...
| Nov 1, 2012
| 3:46 PM
You'd have to look long and hard to come up with a false move at the new Fleet Street Kitchen, either in the execution of the menu or the management of the posh suite of dining rooms.
The physical space, the ground level of a former furniture factory...
| Oct 31, 2012
| 5:06 AM
Halloween night, most caldrons will be filled with candy. But the ones on the stove might be filled with bones (cue creepy music).
The holiday aside, in this era of nose-to-tail dining, adding "bones" to the shopping list doesn't seem unusual — nor...
| Nov 1, 2012
| 9:24 AM
Now that the weather is cooling down and winter is approaching, it's time for comfort food, including stews.
Stews are great because you can make a pot on Sunday and eat from it throughout the week. Stews can also be made in large batches to freeze for...
| May 7, 2012
| 11:39 AM
About Sean Riggs
Chef Sean Riggs grew up in the Canadian provinces of Ontario and British Columbia and was an athlete during his high school years — not giving much thought or effort to cooking or food in general.
After beginning his university...
| Feb 15, 2012
| 7:02 AM
The building at the corner of Belair and Mountain Roads in Fallston has a reputation as one of those spots where no restaurant seems able to survive.
Tony Ashe, owner and general manager of the Mallet, the newest restaurant at the location, hopes to...
| Feb 25, 2012
The puckish SoBo Cafe flourished in Federal Hill for a good decade, especially in those early times when Winston Blick, now of Clementine, was running the kitchen. Its last few years were rocky, though, and last fall, SoBo was sold to Anna Leventis, a...
| Feb 22, 2012
| 8:18 AM
During Lent, even those who don't give up beer or Godiva do tend to think about meatless meals. And rightfully so, since going meatless is seen as a sacrifice by many of us. Vegetarians, on the other hand, have been going meatless forever and most seem to...
| Sep 26, 2012
| 12:28 PM
Paul Newman thought it should be eaten with a spoon. Baltimore restaurant owner Sascha Wolhandler calls it "a fabulous amalgam of flavor in every bite."
It's the chopped salad, and it's having a field day in Baltimore. A chopped salad featured on the...
| Apr 17, 2012
| 2:35 PM
Each week a nutritionist from the University of Maryland Medical Center provides a post on nutrition topics for The Baltimore Sun's Picture of Health blog (baltimoresun.com/pictureofhealth). This week, Faith Hicks weighs in on encouraging kids to eat...
| Mar 7, 2012
| 7:50 AM
Although winter in these parts hasn't been a terrible hardship this year, it's still pleasant to anticipate more moderate temperatures when you can put away the winter Crocs and start looking for your sandals. And who can blame you if you jump the...
| Mar 20, 2012
| 4:28 PM
Most every home cook has a particular approach to the weeknight meal. Some of us are really into doing ahead. Slow cookers are their thing.
On the other hand, unless we're whipping up goodies for a dinner party, others of us can't bear the thoughts of...