| Sep 5, 2012
| 8:43 AM
Each week a nutritionist from the University of Maryland Medical Center provides a guest post to The Baltimore Sun's health blog Picture of Health (baltimoresun.com/pictureofhealth), which is printed here. This week, Shanti Lewis, RD, CNSD, weighs in on...
| May 30, 2012
| 11:37 AM
"Use a knife, Junior," Bill Ripken said to his older sibling, Cal Jr., as the two sat picking at a pile of steamed blue crabs Wednesday morning at Ripken Stadium in Aberdeen. "Try some finesse. You're going to smash the shell all into the meat and not get...
| Nov 8, 2012
You have to be in pretty good shape to make it up the myriad stairs leading to the main dining room at the Ellicott Mills Brewing Company. But once there – above the din of the street level bar – you'll be glad you made the effort. The...
| May 16, 2012
| 7:10 AM
Some 20 area restaurants will trot out their best soft-shell crab recipes for the fourth annual Soft Shell Crab Celebration. The promotion is organized by Dine Downtown.
The 12-day promotion starts on May 17 and runs through May 28.
| May 31, 2012
| 10:46 AM
On the wave of unwanted publicity over unruly youths downtown, owners of businesses around the Inner Harbor were probably none too thrilled to have the smell of dead fish wafting through the air last weekend. Naturally, they brushed it off as having no...
| May 2, 2012
| 7:36 AM
Steve Fox and Martha Todd, owners of Towson's Bread and Circuses Bistro, know how to get things done — and that bodes well for their restaurant.
Right now, the food at Bread and Circuses is on the safe side and the service needs fine-tuning. But...
| Jul 27, 2012
| 11:46 AM
White wine pairs well with fish. Unfortunately, there's just enough truth in that statement to get the cook into a pot of hot water.
First and foremost, fish, shellfish and other seafood are very rarely served au naturel. When pairing wine with food, one...
| Jul 31, 2012
| 3:00 AM
Some foodies — and I'm not naming names here — prefer to spend their dining-out dollars only at individually owned, full-service restaurants with roots in the local (more or less) community. Whether it be fine dining or pubby, they...
| Aug 21, 2012
| 2:41 PM
In labeling our topic du jour "quick seafood entrees," we admit to some redundancy. By definition, seafood is quick to cook. Ergo, besides its many nutritional virtues, seafood helps you get dinner on the table in very little time, generally with very...
| Aug 3, 2012
| 12:06 PM
A perennial inclusion on lists of old Baltimore dining favorites, the Candle Light Inn is the kind of landmark restaurant that we like knowing is still around, even if we don't go there. Its picturesque appearance and prominent crossroads location on...
| Aug 22, 2012
| 8:28 AM
Each week a nutritionist from the University of Maryland Medical Center provides a guest post. This week, Faith Hicks discusses seafood.
When you imagine a typical summer barbecue, does your mind immediately turn to hot dogs, burgers, steak and ribs?...
| Aug 1, 2012
| 12:22 PM
Have a hot time in Havre de Grace Fridayt, dear readers,
It's First Fridays tonight (Friday, Aug. 3) from 5 to 9 p.m. in downtown. Enjoy fun and frolicking – after all, the first week of August is National Clown Week. No fooling!
Today is also...