| Sep 18, 2008
Soup's On opened back in February above a natural foods store in Mount Vernon, a few blocks from the Meyerhoff Symphony Hall. This is a hidden space that you meet up a short flight of stairs from a single door at street level. Over the decades, a bunch of...
| Dec 16, 2007
Sure, the name is annoying. It's a holdover from years ago when Ze Mean Bean Cafe was a coffeehouse, and it really doesn't give you a good idea of what kind of place it is now. Over time, Ze Mean Bean became more of a restaurant, first serving an odd...
| Jun 11, 2009
Before anything else, I want to say right away that this place makes the best sweet and savory muffins I think I've ever had. Really, really great muffins.
When Nicole and Peter Selhorst opened Lauraville's Red Canoe Bookstore five years ago, there were,...
| Oct 3, 1993
I can name only a few Chinese restaurants in Baltimore that people are willing to travel any distance for. And why should they? Most places have interchangeable names like the Hunan Gourmet Dragon and Golden Szechuan Palace; and the food seems pretty...
| Sep 27, 2013
| 12:30 PM
We're only a couple of weeks into springtime, and already the world looks fresh again. The last of the snow is melting. Flowers are poking up from the ground. Trees are budding. And many farmers' markets and supermarkets alike are beginning to showcase...
| Sep 27, 2013
| 12:30 PM
This coming Monday, April 22, is Earth Day, which for 43 years in the United States and 23 years globally has dedicated itself to building awareness of environmental issues and the role we all can play in protecting our planet and conserving its...
| Sep 30, 2013
| 6:30 AM
The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of pinot grigio....
| Jul 15, 2013
| 4:20 PM
Let me just put it out there: Eggs are the perfect food. Sauteed, beaten, scrambled, fried, baked, poached, put over something, put on something, eggs are amazing.
Which brings me to the subject of chickens.
I want one. No, strike that, I want three....
| Jun 12, 2013
This is not a typical spaghetti alla carbonara. The traditional dish is a simple combination: spaghetti tossed with sauteed guanciale (pig's cheek, but often crisped pancetta or bacon are used instead), fresh eggs, Parmesan and Romano cheeses and lots...
| Jul 16, 2013
| 2:39 PM
For some, nothing quite says comfort food more than pasta.
Creamette Pasta announced its Creamette Comfort Food Recipe and Essay Contest in March. Families were invited to submit their favorite comfort-food recipes, using Creamette Pasta, and an essay...
| Apr 17, 2013
| 6:30 PM
Spring is the peak season for asparagus. I love to use it in dishes that show off its unique flavor. The neutrality of pasta provides a perfect backdrop for the delicate, slightly sweet yet grassy flavor to shine through.
Select asparagus that has bright...
| Mar 28, 2013
| 8:30 AM
By Joseph Erdos for Oneforthetable.com
Steamed, roasted or grilled: these are delicious ways to enjoy asparagus, but not the only way. Have you tried it raw? If you were to just bite in, it's pretty tough to eat. But that's where your vegetable shaver...