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NEWS
By Sam Sessa and Sam Sessa,Sun Reporter | March 7, 2007
It is a cornerstone of American comfort food, from childhood on up. Double T Diner 4140 E. Joppa Road, Perry Hall -- 410-248-0160 Hours --6 a.m.-midnight daily Ready in --6 minutes The American cheese on this sandwich, $4.15, started to solidify too quickly.
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ENTERTAINMENT
By Kit Waskom Pollard and For The Baltimore Sun | September 24, 2014
Belvedere Square, with its hip artisanal vendors, has earned its stripes as a food-lovers' destination. The area just to its south, now home to a handful of casual, capable eateries, is poised to piggyback on that success. The newest of these restaurants is Flight American Fusion Restaurant & Bar. Opened in late August, Flight is a casual spot with an interesting menu, including a wide variety of vegetarian dishes and flavors inspired by the many different cuisines found in America.
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NEWS
By Cynthia Glover and Cynthia Glover,SPECIAL TO THE SUN | September 25, 2002
Specialty cheese-making in America is coming of age. When the American Cheese Society convened last month in Washington, D.C., for its 19th Annual Conference, there were 467 entries in the yearly competition. Compare that to the 20 or so entered in a contest held shortly after the society was formed in 1982. But there's more to this story than the growing number of contestants. "The biggest trend I see is an overall improvement in the quality of cheese being made," says Laura Werlin, author of The New American Cheese.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 16, 2012
Timothy Dean Burger is open. I couldn't find a website for the new burger joint, which is at the Boulevard at the Capital Center in Largo. But the opening is featured on the shopping center's website . There's a link to a menu , too. What's on the menu? Burgers, pizzas, a handful of sandwiches and sides. There's a TD Classic Burger with American cheese, bibb lettuce, tomatoes and red onion; a Timothy Blue Burger with organic blue cheese, maple bacon, lettuce and tomato.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 16, 2012
Timothy Dean Burger is open. I couldn't find a website for the new burger joint, which is at the Boulevard at the Capital Center in Largo. But the opening is featured on the shopping center's website . There's a link to a menu , too. What's on the menu? Burgers, pizzas, a handful of sandwiches and sides. There's a TD Classic Burger with American cheese, bibb lettuce, tomatoes and red onion; a Timothy Blue Burger with organic blue cheese, maple bacon, lettuce and tomato.
ENTERTAINMENT
By Kit Waskom Pollard and For The Baltimore Sun | September 24, 2014
Belvedere Square, with its hip artisanal vendors, has earned its stripes as a food-lovers' destination. The area just to its south, now home to a handful of casual, capable eateries, is poised to piggyback on that success. The newest of these restaurants is Flight American Fusion Restaurant & Bar. Opened in late August, Flight is a casual spot with an interesting menu, including a wide variety of vegetarian dishes and flavors inspired by the many different cuisines found in America.
ENTERTAINMENT
By John Houser III, Special To The Baltimore Sun | December 27, 2011
At 2 a.m. on a recent Saturday morning, the Sip and Bite on Boston Street was packed. A salvation for the inebriated, a sanctuary for the sleepless and fellowship for the lonely, the small Canton restaurant has been serving great old school diner food since Truman was president. And newly renovated inside and out, it's still as good as ever. Walking in, the comforting sound of spatulas hitting the flattop griddle made us feel right at home. The interior has gotten a face lift over the past year and a half — fresh paint, new equipment — but still keeps its old school diner feel.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,SPECIAL TO THE SUN | August 25, 2005
After the hot-weather ritual of getting chocolate snowballs with marshmallow topping at our local snowball stand, I like to take a drive on nearby Woodstock Road, just because it's so leafy and pretty. On those twilight drives, the sound of cicadas louder than the wind rushing past our open windows, I've often wondered about the Woodstock Inn, which we passed as we drove. The rundown-looking building was next to some railroad tracks, but basically in the middle of nowhere. Still, there were always cars on the lot, and usually a bunch of motorcycles as well.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | January 23, 2013
On the night before most home games, Ravens players favor Sullivan's Steakhouse. And which Ravens roost at Sullivan's? The long list includes Haloti Ngata, Paul Kruger, Terrell Suggs, Ray Rice, Torrey Smith, Matt Birk, Justin Tucker, Bernard Pollard, Ma'ake Kemoeatu, Corey Graham and Michael Oher. Reps for the restaurant say that Ravens flip for chef Ben Erjavec's cheesesteak eggrolls.  The eggrolls are on the regular Sullivan's menu, but you can try making them yourself.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | February 8, 2006
Hollee Paterson of Baltimore was looking for a recipe for Welsh rarebit, preferably made without beer. Jenny McKenzie from Windsor, Colo., sent in a recipe for this classic dish taken from what she calls her "cooking bible": Betty Crocker's Picture Cookbook, published in 1950. She says she grew up with this cookbook in her mother's kitchen and was very pleased to inherit her grandmother's copy. The introduction to this recipe says that long ago in Wales the peasants were not permitted to hunt on the estates of noblemen, so they created this savory and satisfying dish, which substituted melted cheese for rabbit, the prize of the hunt.
ENTERTAINMENT
By John Houser III, Special To The Baltimore Sun | December 27, 2011
At 2 a.m. on a recent Saturday morning, the Sip and Bite on Boston Street was packed. A salvation for the inebriated, a sanctuary for the sleepless and fellowship for the lonely, the small Canton restaurant has been serving great old school diner food since Truman was president. And newly renovated inside and out, it's still as good as ever. Walking in, the comforting sound of spatulas hitting the flattop griddle made us feel right at home. The interior has gotten a face lift over the past year and a half — fresh paint, new equipment — but still keeps its old school diner feel.
NEWS
By Sam Sessa and Sam Sessa,Sun Reporter | March 7, 2007
It is a cornerstone of American comfort food, from childhood on up. Double T Diner 4140 E. Joppa Road, Perry Hall -- 410-248-0160 Hours --6 a.m.-midnight daily Ready in --6 minutes The American cheese on this sandwich, $4.15, started to solidify too quickly.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,SPECIAL TO THE SUN | August 25, 2005
After the hot-weather ritual of getting chocolate snowballs with marshmallow topping at our local snowball stand, I like to take a drive on nearby Woodstock Road, just because it's so leafy and pretty. On those twilight drives, the sound of cicadas louder than the wind rushing past our open windows, I've often wondered about the Woodstock Inn, which we passed as we drove. The rundown-looking building was next to some railroad tracks, but basically in the middle of nowhere. Still, there were always cars on the lot, and usually a bunch of motorcycles as well.
NEWS
By Cynthia Glover and Cynthia Glover,SPECIAL TO THE SUN | September 25, 2002
Specialty cheese-making in America is coming of age. When the American Cheese Society convened last month in Washington, D.C., for its 19th Annual Conference, there were 467 entries in the yearly competition. Compare that to the 20 or so entered in a contest held shortly after the society was formed in 1982. But there's more to this story than the growing number of contestants. "The biggest trend I see is an overall improvement in the quality of cheese being made," says Laura Werlin, author of The New American Cheese.
FEATURES
By Robin Copper Benzle and Robin Copper Benzle,Contributing Writer | July 11, 1993
Innocently opening my icebox to get a glass of juice one day, I started to analyze the contents of my refrigerator. I decided that if a complete stranger looked in there, he would be able to tell a lot about me.He would know, for instance, that I liked hot food (seven bottles of Matouk's Hot Pepper Sauce from Trinidad). He would know that I'm somewhat of a pack rat (a dozen tiny containers filled with leftovers). He would surely know I had children (an empty milk carton, an ice cube tray with one cube in it)
NEWS
By Erica Marcus and Erica Marcus,Newsday | October 10, 2007
How can I learn more about cheese? The best way to learn about cheese is from someone who knows. Seek out the "big cheese" at your local cheese counter. The rise of artisanal-cheese sales has been accompanied by an increase in cheese-related books. One good place to start is Cheese Essentials by Laura Werlin. Werlin's first book, The New American Cheese, is one of the best guides to the renaissance in American cheese-making. Now she addresses the cheese novice with clear instructions on how to navigate the cheese counter and how to read cheese labels, and explains the eight main styles of cheese and how best to eat and cook with various cheeses (including which melt best)
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