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After 25 Preaknesses, Annette Thomas has her routine, and recipes, down pat. Thirty pounds of ribs, both pork and beef, marinated overnight in vinegar and soy sauce, then grilled in front of her house on Saturday. Fifty pounds of red-skin potatoes ...
Tags: Equestrian, Pimlico Race Course, Foods and Beverages, Corn, Ria
Federico Lopez is proud of the food of his hometown. That town, Mexico City, should be proud of him, too. With his wife, Maria, Lopez owns Fiesta Mexicana, a tiny, friendly Rosedale restaurant dedicated to cooking authentic Mexico City cuisine. As the...
Company's coming to Pimlico Race Course. For the throngs expected at Saturday's Preakness, the hospitality team at Pimlico Race Course is bringing in 7,000 pounds of crab meat and 3,000 pounds of aged tenderloin. Did someone remember to get ice? Yes:...
George's, the restaurant at the Wyndham Peabody Court Hotel in Mount Vernon, is a sleeper. It hasn't completely shrugged off its hotel-amenity feeling, but it's getting there. George's is making an effort to reach out. There's a good sampling on the...
Tags: Restaurants, Appetizers, Steaks, Cheese, Pita Bread
Since Buck Showalter hasn't had much of an opportunity to explore Dallas, we thought we'd provide him with some the region's most interesting detours around town. Who knows? Maybe he'll surprise his wife with an outing! Getting there Dallas is 1,366...
Stanley Levy from Baltimore was in search of the recipe for the cheesy potato casserole that he enjoyed at a Cracker Barrel restaurant in Pennsylvania. He said it reminded him of macaroni and cheese but instead of pasta it was made with potatoes. A...
Tags: Restaurants, Oysters, Recipes, Dining and Drinking
Historic Savage Mill, a restored two-centuries-old cotton mill, draws another notch in its evolutionary timeline as it welcomes its newest eatery, The Factory Grill and Bakery Too. Owners Karen and Ken Chamberlain had been working in the retail business...
Paolo Romeo believes that food is art. The chef-owner of Artful Gourmet, which has been an Owings Mills mainstay for just over a decade, isn't wildly avant-garde in the kitchen. He doesn't take chances on creative dishes. But Romeo does take an...
Tags: Restaurants, Pasta, Sandwiches, Appetizers, Mushrooms
"Liver and onions — the poor man's gourmet delight." — Stevens Bunker, retired Baltimore sea dog The taste sensation of beef liver is like licking a piece of smooth, shiny metal. To the bite, the texture is akin to corduroy — wide...
Tags: Chicken, Restaurants, Safeway Inc., Highlandtown, Asparagus
The Lansdowne Middle School PTA presents a Spring Extravaganza from 9 a.m. to 2 p.m. Saturday, April 13, at 2400 Lansdowne Road. Bring the family. There will be something for everyone to enjoy — crafters, Baltimore County safety trailer, Lansdowne...
Tags: PTA, Havre de Grace, Salads, American Legion, Annapolis
Brenda Cox from Raleigh, N.C., was looking for a recipe for making a baked spaghetti casserole like the one her mother used to make back in the 1950s. She remembers that her mother used tomato soup in her recipe. She has tried over the years to recreate...
On Sunday, Thomas Albright will wake up early. Before 5 a.m., the patriarch of the Albright Farms family will be in his truck, driving from his farm in Monkton to the city, where Saratoga and Holliday streets meet underneath the Jones Falls Expressway....
May 17, 2013 |Story| Baltimore Sun
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Apr 11, 2013 |Story| Patuxent Homestead
Mar 27, 2013 |Story| Baltimore Sun
Apr 3, 2013 |Story| Baltimore Sun
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