| Apr 28, 2013
The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often.
All that changed when I tried the technique described below, which requires...
| Apr 25, 2013
There are many things I don't understand about the restaurant business. I don't see why small plates are "shareable." I don't get the appeal of communal tables. And I don't understand why Storefront Company isn't crowded all the time.
| Apr 24, 2013
| 3:42 PM
It's probably no surprise that a 90-seat neighborhood restaurant is packed on a Saturday night. But on a Wednesday night? In late April?
Even more surprising is that Timo this month celebrates its 10th anniversary. If you want to see a successful...
| Apr 22, 2013
| 6:36 PM
The Hereford baseball team has made steady improvement since late March, but it took Monday's performance against No. 14 Dulaney to see just how far the Bulls have come.
Still, there's reason to believe they have even more upside following the battle...
| Apr 13, 2013
The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with...
| Apr 11, 2013
| 6:33 PM
In my Spreecast with organic gardener Christy Wilhelmi, author of the new book "Gardening for Geeks," I learned a lot: that white mildew can be treated with lactic acid, that you should never buy tall vegetable seedlings at the nursery and that...
| Apr 2, 2013
| 6:00 AM
You just can't keep a good cannibal down.
More than three decades after he first murdered and chomped his way to pop culture infamy, sophisticated serial murderer Hannibal Lecter is back, alive and well-fed. And although he has gone from the big...
| Apr 2, 2013
| 4:15 AM
The Pissaladiere Nicoise, an onion tart studded with black olives and anchovies, is being passed around to the dinner guests while the Navets a la Champenoise, a turnip casserole, and braised stuffed breast of veal finish in the oven.
A French Frisee...
| Mar 24, 2013
The fledgling bird fixes her eyes on the horizon, draws a beakful of air and jumps.
The fledgling girl fixes her eyes on the horizon, draws a deep breath and sighs. So many speed bumps. Waiting nearly 16 years, enduring 30 hours of classroom drivers'...
| Mar 19, 2013
| 2:46 PM
The plaque hangs on the wall of the doctor's office, proof of its worth to Greg Brouse, 1981 grand-prize winner of the Greater Baltimore Chapter of the National Football Foundation Scholar Athlete award.
"My kids can't believe I was either a scholar...
| Dec 28, 2012
| 3:16 PM
Our revels aren't stinting; our cheers are not feeble.
It's time to ring in the new year with Oz Griebel.
How to play Auld Lang Syne with no Guy Lombardo?
It won't sound the same sung by Nancy DiNardo.
And who's at the doorbell? It's Michael Fedele,...
| Dec 20, 2012
652 W. Randolph St. 312-234-9494
Rating: !!! 1/2 (out of 4) Heating up
Some chefs spend their careers working in the upper echelon of fine-dining restaurants, only to throw their hands up and open a burger joint. Curtis Duffy is not one of...