| Oct 22, 2011
The view from the Olive Room, the serenely seductive new penthouse restaurant at the Inn at the Black Olive, dazzles you senseless. Suddenly, Baltimore, seen from this fresh angle, looks like a European port city, vibrant and jagged, a starry skyline...
| Nov 11, 2011
| 2:18 PM
The holidays are for family. But while we can squeeze folks around the table for turkey, or into the living room to unwrap presents, sometimes they just have to sleep somewhere else. Here's a sampling of some area hotels that could a good fit your...
| Sep 15, 2011
| 9:51 AM
The key to the perfect tailgating offering is impressing your fellow sports fans with foods that are flavorful and hearty.
When you're a gourmet chef like Cinghiale's Julian Marucci, using fresh ingredients helps give classics a fresh spin.
"You want to...
| Jul 26, 2011
| 12:09 PM
For nearly 3,000 years, the Silk Road connected trade and culture between China, India, the Arabian Peninsula, Africa and Europe.
Last week, Interstate-95 became a different kind of Silk Road, as 76 high school students from Howard County and surrounding...
| Nov 22, 2011
| 12:11 PM
Locust Point has long been dominated by neighborhood bars, corner watering holes and colorful dives.
The bars that dot Fort Avenue — and other venerable hangouts like Down the Hatch and J. Patrick's — embody the neighborhood's profile:...
| Nov 24, 2011
One reason most of us love the holiday season is that it provides opportunities to spend more time at home with family and friends. One reason most of us who are the family chefs dislike the holiday season is the stress it provides when we spend more time...
| Dec 1, 2011
| 12:40 PM
While the en papillote ("in parchment") method of cooking might sound a little too fancy for tailgating, Mark Graham, in his Dinner Tonight column for the Chicago Tribune, has suggested that it's really nothing more than food wrapped in parchment paper...
| Oct 1, 2011
Dante Liberatore works a room in a way that few restaurateurs care to, or dare to, these days. We saw him compel a sour patron to concede that her wait for a table had been exactly as long as he said it would be. She wasn't thrilled, but her husband was....
| May 14, 2011
The Rumor Mill is a sweet little hideaway restaurant, tucked back in an alley just off Main Street in Ellicott City.
Matthew Milani opened his 30-seat restaurant in 2007 — its full name is The Rumor Mill Fusion Bar and Restaurant. The fusion refers...
| 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...
| 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-...