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Garlic

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Top Garlic Articles

Displaying items 121-132
  • Season-ings: Tenderloins with your flavor, not theirs

    Season-ings: Tenderloins with your flavor, not theirs
    Just because the holidays are over and we're into a new year, that doesn't mean the need for "roast beast" is over. Hearty winter dinners are still the order of the evening, but cold weather eating doesn't have to be all about stews and soups. You can...
  • Restaurant Review: Falling in like with Bluestone

    Restaurant Review: Falling in like with Bluestone
    When people tell me how much they like Bluestone, they stop short of gushing. They talk about Bluestone in terms of satisfaction, what a consistent and reliable place it is, but they don't use many superlatives when they do. Partly I think they're worried...
  • Restaurant Review: Darbar brings Indian food back to Fells Point

    Restaurant Review: Darbar brings Indian food back to Fells Point
    Fells Point had been without an Indian restaurant since Mehek closed about two years ago. In late March, Vinay Wahi, a partner in the Akbar restaurants, opened Darbar in the Aliceanna Street space where Talay Thai had been the most recent tenant....
  • Restaurant Review: Joey Chiu's keeps the classics elegant and fresh

    Restaurant Review: Joey Chiu's keeps the classics elegant and fresh
    The entrance into Joey Chiu's — a wide wooden bridge spanning a rapid stream — is bewitchingly pretty. I can't think of a restaurant that makes a better first impression. I felt just as good about Joey Chiu's when I left. Charming is as...
  • Crab feasts for the summer time

    Crab feasts are pretty easy to put together. The main attraction is the focus of most attention, so appetizers, side dishes and desserts are barely noticed. Of course, there are certain guests who accompany other guests who are either allergic to crabs or...
  • Restaurant review: Cafe Tuscany worth the drive to Westminster

    Restaurant review: Cafe Tuscany worth the drive to Westminster
    Forty-five minutes into the one-hour drive from Baltimore to Cafe Tuscany in Westminster, I'm cursing my editor. With all of the restaurants in Baltimore, why is it necessary to go this far out for Italian food? "This place better be worth it," I said...
  • Seventeen dishes chosen for the governor's picnic

    Seventeen dishes chosen for the governor's picnic
    The governor has announced  the 17 dishes that will be featured at his (invitation-only) July 21 cookout, the launch event for Maryland's Buy Local Challenge Week, July 23-31. Recipes were submitted by chef/producer teams and selected for their...
  • Tailgating recipe: Meatball subs

    Tailgating recipe: Meatball subs
    It's the Ravens' first home playoff game since 2007, and depending on the outcome of the Denver-New England game, it could be their last home game until next season. So let's make this tailgate count. Since the weather this weekend is predicted to be...
  • 100 things we love about Baltimore -- Printable list

    100 things we love about Baltimore -- Printable list
    A moody tavern. An extraordinary cocktail. The easy lapping of bay water against the banks of the Inner Harbor. Duckpin lanes. Old Bay. Art in an otherwise empty storefront. For all of these things, and for so many more, people love Baltimore. People feel...
  • Salsa go great with whatever's on the grill

    One good thing about summertime outdoor cooking is that you don't have to do anything elaborate to chicken, pork, fin fish, shrimp, etc. Season them a little and throw them on grill and have that protein source ready for supper in no time. Which...
  • Dogwood rolls out summer market menu

    Dogwood rolls out summer market menu
    The Dogwood sent over its new four-course summer "market" menu. It goes for $45, and a vegetarian version goes for $40. A 4-ounce pour of wine with each course can be added for $25. Have a look. First course: Golden and red heirloom tomato gazpacho with...
  • For your good luck

    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...