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Anna Di Pierno's little charmer of a restaurant has been around for about seven years, operating under the name Pasta Blitz. If you go looking for it, though, look for Il Basilico. Di Pierno has taken a deliberate approach to the name change, but the...
Tags: Pasta, Restaurants, Appetizers, Veal, Lasagna
Beets are back in style. Long thought of as the food of older generations, or deemed too messy to deal with, beets have come back with the help of great chefs across the world. A culinary staple for thousands of years, beets are among the more striking...
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...
Tags: Garlic, Tahini, Salt, Feta Cheese, Lemons
Thanksgiving may be all about food (and football), but Christmas has myriad elements besides the Roast Beast. Gift presentations and all that oohing and aahing, to be more precise. Growing up, we had a turkey dinner on both Thanksgiving and Christmas. I...
Tags: Nutmeg, Religious Festivals, Alcoholic Beverages, Onions, Sage
Most of us so-called grown-ups are just like the kids. As much as we moan about going back to school, we're pretty much over our free-form summer hours and want to get back to some sort of routine. One of the things we look forward to is seeing friends...
The question for Slainte: Are you or aren't you a gastropub? Last month, Slainte in Fells Point began incorporating what it calls "gastropub" items into its menu of Irish pub fare. This is something the Fells Point bar has been hinting at ever since Bill...
Tags: Bars and Clubs, Sausages, Restaurants, Fells Point, Appetizers
Sorry, Gertrude Stein, but you got it wrong with "Rose is a rose is a rose is a rose." The flower has a whole new identity: out of the bud vase and onto the plate. Long used in Persian and Indian cooking, rose is a flavor not commonly found in American...
Tags: Frosting and Icing, Milk, Groupon, Inc., Onions, Butter
Dining@LargeOprah’s former personal chef and "Top Chef Masters" competitor Art Smith married his longtime partner in Washington last weekend in a production so grand, it should have been directed by Cecil B. DeMille. Two Baltimore culinary figures were among...
Sandra Lawler was all grown up and had left her Boston home before she realized that not everybody serves lamb on Easter. "I moved to Chicago, and they were serving ham, and I said, 'What is this? Who eats ham for Easter?'" The chef at Baltimore's Feast...
Tags: Religious Festivals, Mustard, Chutney, Tomatoes, Onions
DEAR SOS: El Tovar restaurant at the Grand Canyon National Park Lodges serves a wonderful cherry tart with pistachio nuts. I would love the recipe and hope you can get it for me. --KAREN DEAR KAREN: What an interesting tart this is--especially its...
Tags: Ginger, Coconut, Baking Soda, Garlic, Butter
Bangor Daily News, MaineRich date bread and buttery scones, covered in clotted cream and lemon curd. Tiny, adorable sandwiches, made with cucumber and mascarpone cheese, house-cured salmon with creme fraiche, and truffled egg salad and finely diced chives. Miniscule strawberry...
Feb 21, 2013 |Story| Baltimore Sun
Oct 23, 2012 |Story| Baltimore Sun
Jul 30, 2012 |Story| Baltimore Sun
Dec 15, 2011 |Story| Baltimore Sun
Sep 8, 2011 |Story| Patuxent Homestead
Mar 5, 2011 |Story| Baltimore Sun
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Aug 26, 2010 |Blog| Baltimore Sun
Apr 19, 2011 |Story| Baltimore Sun
Jun 26, 2010 |Story| Baltimore Sun
May 23, 2013 |Story| LAT - HOLD Archive
May 17, 2013 |Story| McClatchy-Tribune
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