| Jul 24, 2013
| 4:58 AM
Chef Scott Ryan might be the rare person who did not have a scarring experience with beets as a child.
The instructor at Baltimore's Stratford University culinary school was on his honeymoon in Paris when he and his wife packed a picnic that included...
| Jul 18, 2013
| 11:23 AM
Artscape has a kosher option this year.
Allot Fresh Cuisine will be at the annual arts festival on Friday and Sunday with a selection of Mediterranean salads like quinoa with pistachios and micro arugula, blanched rapini with roasted garlic, roasted red...
| Jul 17, 2013
| 8:18 AM
The Barn has been a fixture on Harford Road in Carney since the 1980s. It holds a special place in the hearts of locals thanks to its reputation as a fun place for sports, music and drinks.
Now owner Bob Rush wants to add an item to that list: great...
| Jul 12, 2013
| 1:58 PM
Herbert A. Caplan, whose Randallstown delicatessen kept hungry customers coming back for the Herbwood, Bubbie's Special and the Three Stooges, died June 26 of pancreatic cancer at his Pikesville home. He was 84.
The youngest of nine children of a...
| Jul 10, 2013
| 5:45 AM
A few years ago, Billy Malkin decided there was a lack of high-quality sushi delivery along the Baltimore waterfront. So he convinced a friend, Eugene McDowell, to partner with him on a place of their own.
Before opening the Sushi Place in Fells...
| Jul 10, 2013
| 10:35 AM
Restaurants in Canton, Towson and Roland Park are offering new menus items and promotions.
For its first summer, Verde in Canton is introducing new menu items - they've doubled the number of Neapolitan-style pizzas - a line-up of new cocktails and a...
| Jul 5, 2013
| 5:06 AM
Sitting on the cool patio at Donna's at Cross Key's, enjoying a fine dinner of gazpacho, Moroccan-spiced lamb meatballs and bouillabaisse, I got to telling my friends about the old days at Donna's. These friends weren't living in Baltimore back in 1992,...
| Jun 28, 2013
| 7:00 PM
In Baltimore schools, the cost of doing business can often be found on a plate — eggs Benedict or a French-toast buffet for breakfast, crab cakes or beef Wellington for lunch, and chocolate-covered strawberries for dessert.
The school district...
| Jul 1, 2013
| 8:56 AM
Mama's on the Half Shell is now a bona fide, indisputable major success. That's fine. Mama's was a love letter to Baltimore from Patrick "Scunny" McCusker, a successful tavern owner and indefatigable nice guy whose wonderful life continues to be...
| Jun 26, 2013
| 4:36 AM
Nothing says summer like a fresh salad served al fresco.
Pack your picnic basket with a bottle of wine, a fresh baguette and one of these summery salads, favorites of local chefs. From a simple concoction of crab and cantaloupe to an intriguing mix of...
| Jun 22, 2013
Haussner's was certainly admired for its cuisine, which combined traditional German specialties like Wiener schnitzel a la Holstein with Mid-Atlantic fare such as crab cakes and terrapin stew. And people still dream about the dessert...
| Jan 3, 2013
| 1:28 PM
This is one big game. That's going to mean one big tailgate party, too.
Celebrate the Ravens' playoff game with a recipe from the folks who feed the team. Chef Jonathan Lindenauer at Classic Catering People — the exclusive caterers of the Ravens'...