Hot Property: A stone stunner in Havre de Grace

The stone front on this classic Colonial suggests historic charm, but inside, it’s updated for a modern lifestyle. In the kitchen, ample storage surrounds stainless-steel appliances and an eat-at countertop peninsula. Meanwhile, built-in shelving flanks a wide stone fireplace in the wood-floored...

Design & Decor

Outdoors & Gardening

Entertaining

  • 17 delicious recipes from Maryland chefs

    17 delicious recipes from Maryland chefs

    Need a dinner idea? Try one of these delectable dishes created by local chefs.

  • Bryan Voltaggio's asparagus and barley recipe

    Bryan Voltaggio's asparagus and barley recipe

    In his first solo cookbook, “Home,” local food superstar Bryan Voltaggio highlights the Mid-Atlantic cuisine of his youth, turning his creative precision to classic dishes using regional ingredients. This asparagus-and-barley dish, which appears in the book and is also on the menu at Aggio, Voltaggio’s...

  • Drink recipe: Azumi's Yuki Ringo sake cocktail

    Drink recipe: Azumi's Yuki Ringo sake cocktail

    At Azumi, the new Japanese restaurant in the Four Seasons Hotel, sake turns up everywhere — even in the cocktails. In the Yuki Ringo, Azumi’s most popular sake cocktail, bartender Eric Smith combines the rice wine with fresh pear, lemon and Fuji apple juices, pear liqueur and spicy cinnamon syrup,...

  • Recipe: Baroak's bleu mussels

    Recipe: Baroak's bleu mussels

    Chef Teddy Folkman is a veteran of mussel preparation — in fact, you may have seen him school Bobby Flay on Food Network’s “Throwdown” with his moules fromage bleu, a signature dish of D.C. restaurant Granville Moore, where he’s spent more than seven years as executive chef. Here, he shares another...

  • Recipe: Chicken pot pie from Iron Rooster

    Recipe: Chicken pot pie from Iron Rooster

    Snowy evenings are best enjoyed by a roaring fire with a big dish of something steamy and comforting — like the chicken pot pie from Iron Rooster in Annapolis. Executive Chef Aaron Musinski’s traditional take on the wintertime favorite is chock-full of vegetables and chicken, soaked in just a bit...

Baltimore Sun Home and Garden Coverage

  • Talking turkey and evergreens that like all this rain

    Talking turkey and evergreens that like all this rain

    Our whole neighborhood was wild about our wild turkeys last summer (though I did catch the baby ones eating my blueberries once.) There were two females and a dozen babies. This year—nothing. Is this normal? A: Wild turkey flocks typically range 2 to 20 square miles. Your flock may have simply...

  • Garden Q&A: Are brown marmorated stink bugs here to stay?

    Garden Q&A: Are brown marmorated stink bugs here to stay?

    We were inundated with disgusting stinkbugs about five years ago. Then they seemed to disappear. I saw three on the window screen recently. Are they coming back? The brown marmorated stink bug (or BMSB) never left and never will. It has already spread to 44 states, but we’ve had a bit of good fortune...

  • Garden Q&A: How do I prune hydrangea? And deal with hungry wolf spiders?

    Garden Q&A: How do I prune hydrangea? And deal with hungry wolf spiders?

    We love watching our panicle hydrangea change colors in the fall. It is enormous this year. Any ideas as to how to prune it back this fall? Hydrangea paniculata are bold in late summer-fall with huge white flower heads that segue to pink shades. If you can’t let it grow to its natural graceful...

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