| Apr 30, 2013
| 4:34 PM
Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...
| 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 18, 2013
| 9:14 AM
"I need a piece of plastic with some money on it!"
So said the bartender as she set our drinks on the bar for what would be a 30-minute wait for our reservation on a Saturday night.
Oak Tavern is that kind of place. Can't decide if it wants to be a...
| 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 4, 2013
| 8:30 AM
Springtime may be the time for our first taste of just out-of-the-garden asparagus, peas and fava beans. Sweet strawberries seem to pop up in markets everywhere. What I am particularly aware of is the spectacular array of colorful citrus that I see in...
| 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'...