| Jan 3, 2013
| 1:28 PM
This is one big game. That's going to mean one big tailgate party, too.
Celebrate the Ravens' playoff game with a recipe from the folks who feed the team. Chef Jonathan Lindenauer at Classic Catering People — the exclusive caterers of the Ravens'...
| Jan 30, 2013
| 12:16 PM
Are you ready for some gumbo?
At 6:30 p.m. on Sunday, February 3, when the Ravens take on the San Francisco 49ers in Super Bowl XLVII, much of Baltimore will be watching, either from their stadium seats in New Orleans or here at home.
Ravens fans not...
| May 29, 2013
| 4:39 AM
For many Marylanders, there is no more perfect meal than a pile of steamed crabs or a well-made crab cake (light on filler, please).
These straightforward crab preparations are everywhere: on restaurant menus and backyard tables, especially in the...
| May 29, 2013
| 4:43 AM
Want to try something so old it's new again, but afraid you might end up with something strange on your plate? Use this glossary to determine which old-fashioned crab recipes might whet your appetite.
Crab cakes: This Maryland staple is simple: crab...
| May 28, 2013
| 2:50 PM
Mobjack Imperial Crab
Whitey Schmidt's "The Crab Cookbook" includes recipes for crab prepared nearly every way imaginable — including this classic take on crab imperial. "Crab imperial is just the dish for a warm summer's evening," writes Schmidt,...
| May 28, 2013
| 2:59 PM
Crab Casserole for 15
Gail Smith of the Woodbrook-Murray Hill Garden Club remembers her mother making this large, crab-heavy casserole when she entertained. This recipe was reprinted with permission from "The First 50 Years: a Collection of Recipes,"...
| Jun 5, 2013
| 7:27 AM
Third in a three-part series.
There's no denying that soft-shell crabs are a little weird.
They're slimy and slippery when raw. Cooked in a sandwich, their spindly legs and grabby claws poke out from the slices of bread and make some people wonder,...
| May 22, 2013
| 7:54 AM
For Baltimoreans of a certain age, the name "Admiral's Cup" conjures up images of boozy Fells Point nights and dirty bathrooms.
The legendary dive bar closed in 2007, reopening last fall under the ownership of Kali's Restaurant Group, the company that...
| Apr 10, 2013
| 11:57 AM
“The recipe I’m including is from our recent restaurant week menu and will be on our normal menu in the spring and summer.”
Lamb burger with feta dill mayonnaise
• 1 pound ground lamb
| Mar 28, 2012
| 9:41 AM
When Irene Smith took over Baltimore's Woman's Industrial Kitchen last fall, she was determined to return it to its rightful place as a lunchroom where American home cooking is celebrated. What better way to do that, she thought, than to restore the...
| May 1, 2012
| 2:07 PM
Each week a nutritionist from the University of Maryland Medical Center provides a guest post to The Baltimore Sun's health blog Picture of Health (baltimoresun.com/pictureofhealth), which is reprinted here. This week, Elaine Pelc weighs in on eggs....
| May 22, 2012
| 11:25 AM
Everybody loves burgers. That's a fact of American life. Beef, turkey, chicken, or even fish—all have their ardent fans. Maybe it's because burgers are essentially finger food. A meal in a bun, if you will. Add some oven-baked fries or potato chips,...