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For The Baltimore SunSome restaurants just feel comfortable. E.W. Beck's Pub is one of those places. From the food to the service, dinner at the restaurant is easy, fun and enjoyable. Scene A Sykesville staple since 1992, E.W. Beck's occupies a large building right on the...
Holly Renew from Baltimore was looking for a recipe for a mushroom loaf that was served at the now-closed restaurant in Canton called the Wild Mushroom. She said it was a featured item on the menu and similar to a meatloaf in consistency but contained...
Tags: Tomatoes, Ketchup, Mushrooms, Chocolate Cake, Onions
"Liver and onions — the poor man's gourmet delight." — Stevens Bunker, retired Baltimore sea dog The taste sensation of beef liver is like licking a piece of smooth, shiny metal. To the bite, the texture is akin to corduroy — wide...
Tags: Foods and Beverages, Gravy, Highlandtown, Bacon, Restaurants
It's the time of year when I probably ought to be thinking about gardening, but this year I'm thinking about not gardening. Gardening has never been among my strong abilities. I can dig a hole and plant something. I have a lot of success with trees,...
Tags: Tomatoes, Fertilizer, Gardening, Chemical Industry, Hobbies
Asian food aficionados probably think they’re living next door to nirvana these days. No longer does the crowd have to agree on one type of fare. With the current trend in Far East-style eateries, most everyone can be satisfied. Among the newer...
And then there were four. Brooke, Sheldon, Josh and Lizzie disembark from the Celebrity Cruise ship in Juneau, Alaska. They are all thrilled to be there, though Sheldon’s Hawaiian faculties are not accustomed to the climate: “I better throw on...
Tags: Foods and Beverages, Judges, Bacon, Justice System, Breads
The Canton kitchen of Neal Langermann — whose specialties include shrimp and grits, maple smokehouse-rubbed Duroc pork chops, Cape Fear scallops and fried green tomatoes — has produced Low Country meals worth swooning over. Now, the team...
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...
Tags: Tomatoes, Blue Cheese, Restaurants, Cucumbers, Salami
It’s the final countdown. Do do doot do, do do doot doo doo. Lorena, Kerry, and Chris are still standing. I have no idea how the final finals will work, as they seem to change it every season (two finalists! three finalists! one finalist and a goat!...
For The Baltimore SunWedding Day: Aug. 11, 2012 Her story: Alexandra Heifetz-Jones, 29, grew up in Dayton. She lives in Davis, Calif., and is in her second year at the University of California-Davis School of Law. Her mother, Suzanne Heifetz, is a clinical social worker in...
Overcooking is what kills asparagus for most people. Memories of gray, limp and pungent spears follow wary eaters like ghosts from a nightmare. But when treated right, asparagus is a versatile and complex vegetable. Its flavor profile can switch from...
Tags: Butter, Foods and Beverages, Nutmeg, Highlandtown, Bacon
May 1, 2013 |Story| Baltimore Sun
Apr 16, 2013 |Story| Baltimore Sun
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Apr 15, 2013 |Story| Patuxent Homestead
Apr 10, 2013 |Story| Baltimore Sun
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Oct 15, 2012 |Story| Baltimore Sun
Sep 26, 2012 |Story| Baltimore Sun
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Sep 17, 2012 |Story| Baltimore Sun
May 22, 2012 |Story| Baltimore Sun
May 25, 2012 |Story| Baltimore Sun
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