| Mar 26, 2012
| 8:20 AM
The Baltimore Farmers’ Market & Bazaar begins its 35th season April 1. This is the second year the popular market is starting so early. Until 2003, when it was moved up to the first week in May, the opening came in early June.
Last year, skeptics...
| Dec 18, 2011
| 12:56 PM
The Greek cold cut sub at Old World Delicatessen is a big sandwich. Portly. Granted, the largest contributor to its bulk is the roll, a hot dog-bun-class giant that threatens to take over the sandwich at every bite.
But at $5.25, this sub begins to look...
| Dec 15, 2011
| 12:11 PM
As "Barbecue Bible" author Steven Raichlen points out in "Raichlen's Tailgating! 31 Righteous Recipes for On-the-Go Grilling," his latest ebook, "Long before NASCAR and the Super Bowl, there was tailgating. This distinctly American institution dates...
| Oct 9, 2012
| 4:28 AM
The Zagat’s “2013 Washington, DC/Baltimore Restaurants Survey,” is released on Tuesday. Among the guide’s new listings, editors have designated 10 “key newcomers,” including, Hersh’s Pizza, Of Love and Regret,...
| Oct 9, 2012
| 11:48 AM
It's tailgate season, when fans gather on parking lots outside M&T Bank Stadium. But on Oct. 18, Big Brothers Big Sisters of the Greater Chesapeake, along with presenting sponsors Under Armour and the Baltimore Ravens, are inviting fans to tailgate inside...
| Oct 9, 2012
| 12:13 PM
Salt is a solid destination for new American cuisine in the heart of Upper Fells Point, boasting a clean, stylish interior awaiting your dinner or happy hour needs with bright solid color motifs and independent art on virtually every wall. Whether you'...
| May 2, 2012
| 8:37 AM
Your family may be the stay-at-home-on-the-holidays type. If that's the case, you might think breakfast in bed is just the thing to honor Mom on her day. But this year, why not ask her opinion? It's entirely possible that the female parental unit in...
| Jun 27, 2012
| 9:44 AM
Come summertime, Baltimore is a city of snowball stands. So it's only natural that, as temperatures rise, Baltimore bars cool down their customers with spiked slushies.
If you don't have much of a sweet tooth, a frosty Boh will do the trick. But the rest...
| Jul 3, 2012
| 7:41 AM
Tuna may be treated carpaccio style. There may be shiitake mushrooms in the sauce that graces the veal and lemon grass and coconut milk in the garnish for the salmon. But Tersiguel's is a French restaurant – French "country" restaurant to be...
| Sep 19, 2012
| 4:51 AM
It's been years since Maggie Lebherz lived in sunny Spain as a college exchange student. Yet just one taste of fresh olive oil takes her back in spirit.
"In 2007, I lived with a family in Salamanca, and my host mother cooked everything in olive oil, in a...
| Nov 2, 2012
| 10:30 AM
Chicken is everywhere, from road-side shacks to four-star restaurants. The problem with chicken these days is that it has been bred more for quantity than quality. Luckily in the past few years, local farmers have been producing chickens that have amazing...
| Feb 22, 2012
| 8:55 PM
Kathy Brown wasn't always much of a chef — but she was an educator.
When Brown, the former head of Grace Christian School, was diagnosed with amyloidosis of the heart in April 2008, she began experimenting with recipes to suit her new low-fat, low-...