| May 1, 2012
| 1:23 PM
As a supplier of organic produce to AIDA Bistro & Wine Bar last summer, John Dove felt no pressure to stick to a rigid deliveryschedule.
The Columbia restaurant was happy to accept whatever crop the young farmer had to offer whenever he had it to give...
| Jul 25, 2012
| 6:22 AM
Few summer vegetables are as taken-for-granted as the humble bell pepper.
It gets used in meager salads, as bedding for sausages and, if lucky, stuffed and baked. The bell pepper has become a utilitarian device in the kitchen — a shame, since...
| Aug 1, 2012
| 4:47 AM
If close proximity to a great pizza joint doesn't raise property values, it should. Good pizza makes a neighborhood eminently more livable.
Fortunately for the people living in and around Govans, in northern Baltimore City, Toss is a great pizza joint....
| Jul 30, 2012
| 1:02 PM
Eggplant has to be one of the most intimidating items at the supermarket. With its monolithic shape and Darth Vader coloring, eggplants are a mystery to many shoppers.
This fruit (yes, fruit) is named after the early varieties that propagated across...
| Sep 26, 2012
| 12:28 PM
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...
| May 30, 2012
| 10:41 AM
When the Charles Village Pub and Patio, a staple for Towson students since 1985, was destroyed in January 2011 after a kitchen fire, its patrons mourned the loss as if it were a rock god who had tragically died too soon.
An outpouring of concern and...
| Aug 15, 2012
| 7:18 AM
Just when Mother Nature throws the sultriest nights of the season our way, she also provides the wherewithal for us to entertain friends using local ingredients in a "chill out" meal that'll revive flagging appetites.
Our bill of fare for such a soiree...
| Nov 28, 2012
| 8:51 AM
When we're all done stuffing ourselves today, many of us will be looking to get back on the healthy track. We can do it while making use of our tasty Thanksgiving leftovers. Here are some recipes from Sparkpeople.com, Shape Magazine and Cooking Light...
| Mar 10, 2011
| 4:22 PM
Sorry for the late notice. I was sitting on this information. I sat too long.Roy's Restaurant founder Roy Yamaguchi is in town tonight. He'll be teaming up with local chefs to produced a five course, fixed-price ($75) dinner at Roy's.......
| Jun 24, 2010
| 4:22 AM
There are 16 chefs left competing on Top Chef: D.C., including Baltimore's Timothy Dean (not that he has been identified as from Baltimore yet). Then there are Angelo and his ego, who together won both challenges last week. He declared......
| Mar 23, 2010
| 4:22 PM
OK, OK, you want nothing but food. I offer a favorite recipe. It happens to involve beets, but any resemblance to topical subjects, including presidential root-vegetable bias, is purely coincidental.I used to have the same opinion of beets as a......
| Oct 5, 2010
| 11:37 AM
Pumpkins aren't just for pie anymore.
For as long as there has been Thanksgiving, it seems, Americans have clung stubbornly to the notion that pumpkin, unlike its sister squashes, is meant to be served on a crust and under whipped cream.
And on only one...