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A collection of news and information related to Julia Child published by this site and its partners.
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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...
Tags: Restaurants, Pies and Tarts, Pumpkin, Veal, Salads
Few people can recognize the yearning to escape better than Carla Hayden, chief executive officer of the Enoch Pratt Library. As a librarian, she has spent many years helping her curious clientele explore new realms and journey to wondrous places...
Tags: Restaurants, Hot Cocoa, Paris (France), Libraries, Agriculture
Whether you're stuffing your face with a KFC Double Down sandwich or watching Gordon Ramsay roast professional chefs on "Hell's Kitchen," you're sharing in one of society's biggest obsessions: food. "Food is hot," said Paula Johnson, curator for the...
The storms of winter 2010 shut down roads, cancelled classes, closed up shops and nearly ended a signature Baltimore event before it started. On a cold January night, organizers of the Pratt Contemporaries' inaugural Black and White Party watched the...
Michael Joseph Wagner, an award-winning chef who taught at the old Baltimore International College, died of melanoma Sept. 17 at the Gilchrist Hospice of Columbia. He was 52 and lived in Columbia. Born in Baltimore and raised in Rodgers Forge and in...
On what would have been 100th birthday for Julia Child, queen of the upscale cookbook, here's some good reading: The Washington Post reports that the National Museum of American History today reopened one of its most beloved exhibits: the kitchen Child...
The Baltimore SunThe author and filmmaker Nora Ephron, who died Tuesday night, had a famous love affair with food. Ephron was the maven who knew where to get the best coffee cake, cappuccino and smoked salmon in New York City. She didn't just back into the idea of...
There are plenty of ways to get kids to try new foods. Hide the broccoli in the brownies. Make muffins out of zucchini. Promise a trip to the toy store for a forkful of salad. Or you could do what the Days of Taste Program does: Take them to the farm so...
There's more cooking at Westwood Unique Furnishings & Antiques than meets the eye. Wander past the antique chests and art deco lamps to the back of the shop, and customers might be surprised to see a large kitchen fully stocked with pots and pans and...
Baltimore Taphouse in Canton looks just fine when you walk in. It's a long, narrow hall, with plenty of beer on tap and a pool table at the back. But the first sign that you might be in better hands than you thought is found above the cash register....
Working with food isn't a job for sissies. One must be innovative, artistic, competitive, patient, flexible and competent. The hours are long and the competition stiff. Sacrifice? Required. Taking risks? Also required. How does one succeed against such...
Apr 2, 2013 |Story| Baltimore Sun
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