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By Donna Ellis | December 5, 2012
Even those of us who enjoy the intimacy (and challenge) of sit-down-style dinner parties like the more informal holiday gatherings that revolve around appetizers and desserts for larger get-togethers. The host gets to strut a greater variety of interesting edibles than he usually whips up, and the guests get to mingle while enjoying each other's company and what are essentially finger foods. Another virtue of an appetizer and dessert party is that the "menu" can be eclectic, drawing inspiration from world cuisines in offerings that can appeal to virtually any tastes.
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By Julie Rothman, For The Baltimore Sun | November 19, 2013
Roseanne Glick from Mount Washington was looking for the recipe for a delicious appetizer that someone brought to a potluck cocktail party recently. She said it was a water chestnut wrapped in bacon and coated with some type of a barbecue sauce. She, along with many other guests at the party, found the single-bite morsels surprisingly irresistible. Jan Warren from Havre de Grace had the very recipe Glick had described for barbecue water chestnuts. She said for fun, she sometimes calls them "pig nuts" in honor of the bacon and water chestnuts.
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ENTERTAINMENT
By Kathryn Higham and Kathryn Higham,SPECIAL TO THE SUN | May 7, 1998
Appetizers are disarmingly good at Samos, a small Greek restaurant in Highlandtown named for an island in the northeast Aegean.There's garlic shrimp with sharp fried cheese on seasoned rice. Orange-spiked sausage tossed with feta, tomatoes, green peppers and red onions. Creamy taramasalata, the Greek fish roe spread, on golden pita triangles. Fried calamari, crackle-crisp on the outside and tender inside.If you face away from the lighted sub sign and the colorful potato chip display rack, or if you just close your eyes and taste, you will think you are in a much fancier restaurant.
NEWS
Jacques Kelly | August 9, 2013
As friends shopped for an old-fashioned Baltimore peach cake, I considered the scene in Northeast Baltimore's Fenwick Bakery. I observed buyers ask for the crumb buns and doughnuts, raisin bread, Schmierkase cake and plain, Baltimore-style baked goods in what I thought was one of our more traditional food zones. After all, next door is Mueller's Delicatessen, famous for its German fixings, and across the street, Mastellone's Deli, the Italian grocery and wine shop. It is now high peach cake season in Baltimore.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | December 26, 1990
MAYBE I'VE WATCHED too many old movies, but I've always wanted to throw a black-tie party complete with lots of hors d'oeuvres and plenty of champagne.Here's a make-ahead appetizer menu that is sure to delight your guest. These appetizers are easy to make and the ingredients are available in most major grocery stores. And, if you're going to someone else's party, these appetizers are easy to transport to homes across the street or across town.We choose appetizers that could be made ahead of time and gave a lot of value for the dollar.
NEWS
By Elizabeth Large | August 15, 1996
Tasty little dishes. Bites of food that look spectacular and are intensely flavorful. We call them hors d'oeuvres, which translates roughly as "outside the meal." But in the less-is-more '90s, small, savory appetizers are often the meal itself.We're eating that way at home -- a bite of this and a bite of that -- because we don't have time to sit down and have a proper meal.We're entertaining that way because it's more interesting to serve Asian spring rolls and Mediterranean hummus and Italian antipasti than a meat and potatoes sit-down dinner.
NEWS
By Cheryl Lu-Lien Tan and Cheryl Lu-Lien Tan,SUN STAFF | May 1, 1997
How many times have you shelled out $4 for a shriveled hot dog or stale blueberry muffin when you were stuck at an airport with time to kill and nowhere else to turn for food?Airport food is usually unappetizing, and it costs way too much.Baltimore-Washington International Airport offers plenty of fast-food chains and delis to pick from if you have a half-hour to kill. And there are other options as well.CK's RestaurantCK's has wood-paneled walls and a homey atmosphere. If you're sitting far enough from the entrance, it almost makes you feel you're not really at the airport.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | May 27, 2001
So civilized, so unpretentious. Dinner at the Brass Elephant is an enjoyable experience, even though over the years the food itself has sometimes been great, sometimes not quite up to the standard set by the beautifully appointed dining rooms. Recently I ate at the Brass Elephant -- so named because of the sconces shaped like elephant heads -- on a weeknight when just about every table was taken. It's a special-occasion restaurant, if only for its looks, and this time of year there are plenty of engagements, graduations and other special occasions to be celebrated.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | June 17, 2001
Long before Americans discovered that eating several appetizers instead of a main course was a neat thing to do, Spaniards were enjoying tapas. These are small plates of food to nibble on with drinks or to have as a complete light meal. Over the years Baltimore's Spanish restaurants have offered tapas with mixed results. But it's taken Qayum Karzai, the owner of an Afghan restaurant, to open a place that does tapas almost exclusively and make it a success. Tapas Teatro is the creation of Karzai and Mary Ellen Massi, who worked for him at the Helmand.
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | August 17, 1997
When it comes to Captain Louie's Seafood Grill in Fells Point, it's deja vu all over again. I can't remember how many times I've reviewed this place -- when it was Something Fishy, and then when it was Foster's Oyster Bar, Market and Restaurant. When it was Foster's Restaurant and Wine Bar. When it was down-home. When it was upscale, with chef Gwen Kvavli Gulliksen in the kitchen.Through all its incarnations, though, the space at 606 S. Broadway has been a seafood restaurant. Wouldn't you think the new owner would try something different?
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By Donna Ellis | April 16, 2013
With Mother's Day in the offing, consider Sunday brunch as a great gift. Actually, brunch seems like a well-deserved indulgence any time of year, for any of us.  The sit-down-and-be-served Sunday brunch at The Kings Contrivance Restaurant is easy and effortless. Except, of course, for deciding what you want to order. But then you get to enjoy a bit of the bubbly while you ponder what goodies you want next. Part of the attraction of The Kings Contrivance, which opened in 1962, is the charming Federal-style mansion that is its home.
ENTERTAINMENT
By Kit Waskom Pollard and For The Baltimore Sun | April 2, 2013
We live in an age that glorifies home cooking. Accomplished chefs across the region strive to recreate the flavors, smells and experiences of their grandmothers' kitchens. "Comfort food" is an haute cuisine buzzword. Though it's been open for more than five decades, with capable home-style cooking and kindly service, Friendly Farm is a restaurant for these times. Jack and Dorothy Wilhelm opened the restaurant in 1959, after an accident left Jack unable to work their 200-acre Upperco farm.
EXPLORE
By Donna Ellis | December 5, 2012
Even those of us who enjoy the intimacy (and challenge) of sit-down-style dinner parties like the more informal holiday gatherings that revolve around appetizers and desserts for larger get-togethers. The host gets to strut a greater variety of interesting edibles than he usually whips up, and the guests get to mingle while enjoying each other's company and what are essentially finger foods. Another virtue of an appetizer and dessert party is that the "menu" can be eclectic, drawing inspiration from world cuisines in offerings that can appeal to virtually any tastes.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | December 4, 2012
Columbia's Victoria Gastro Pub will celebrate its fifth birthday on Monday. Beginning at 5 p.m., customers will be treated to free passed appetizers, live music and giveaways. The Columbia pub's annual Ugly Sweater Party is coming up on Christmas Eve. Follow Baltimore Diner on Twitter @gorelickingood  
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | November 29, 2012
Heavy Seas Alehouse is throwing one of those stag shopping nights. You know, men hate to shop. But if you ply them with manly things like specialty bourbons, Heavy Seas beer and steak appetizers, they'll fold like tents. Heavy Seas Alehouse is presenting its Stag Night with Smyth Jewelers and Parfections Handmade Gourmet Chocolates. Read: Looking for every sale, retailers inject testosterone into holiday shopping Stag Night starts at 6 p.m. on Dec. 4 at Heavy Seas Alehouse , 1300 Bank St. Tickets are $49 and include bourbon tasting, two beers, a cigar, steak appetizers and a glass growler to take home.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | July 24, 2012
Baltimore's annual Summer Restaurant Week starts on Friday, but you can get a taste of what's to come this Wednesday at Harborplace. Downtown Partnership of Baltimore, Visit Baltimore and Harborplace & The Gallery are kicking off the seventh annual summer dining promotion with a "First Course/Appetizer Challenge on the lower level of the Light Street Pavilion. The public will be able to cast their vote for the People's Choice winner, and a distinguished panel of judges -- including Reagan Warfield from MIX 106.5, Sheldon Dutes from WBAL-TV and Jen Marsh from City Paper -- will critique the appetizer on taste, presentation, creativity and overall appeal.
ENTERTAINMENT
September 5, 1996
In the review of Central Station in the Aug. 15 issue of Live, there were several errors.Lunch hours for the restaurant are 11: 30 a.m. to 5 p.m. Mondays through Saturdays. Dinners hours are 5 p.m. to 11 p.m. Sundays through Thursdays and until midnight on Fridays and Saturdays. Sunday brunch is from 11 a.m. to 5 p.m.Lunch prices are $2.95 to $8.95 for appetizers and $4.95 to $8.50 for entrees. Dinner prices are $2.95 to $8.95 for appetizers and $4.95 to $22.50 for entrees. Brunch prices are $2.95 to $6.95 for appetizers and $4.95 to $12.95 for entrees.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | September 27, 2011
Jill Rosen has a story in Wednesday's Taste on the glories of pickling. Pretty pickled vegetables are showing more and more as garnishes and buidling blocks on main plates and as appetizers onto themselves. For the story, Rosen talked to Tae Stain at Demi in Belvedere Square and Afredo Malinis Jr. at Level in Annapolis.
ENTERTAINMENT
By Kit Waskom Pollard, Special To The Baltimore Sun | May 2, 2012
Steve Fox and Martha Todd, owners of Towson's Bread and Circuses Bistro, know how to get things done — and that bodes well for their restaurant. Right now, the food at Bread and Circuses is on the safe side and the service needs fine-tuning. But Fox and Todd already have some plans in the works for the menu, and with their can-do attitude, the petite bistro has the potential to be something special. Fox and Todd have been hustling since 2009 when they opened French Press Cafe, a small coffee shop in downtown Towson.
FEATURES
By Ellen Nibali, Special to The Baltimore Sun | February 7, 2012
This winter, Canada geese are eating the grass down to the bare ground on my waterfront. There's 15 feet of nothing but brown along the edge of the river. It looks terrible. How can I get rid of them? This is more than unsightly — it is Chesapeake Bay erosion and pollution in the making. (One goose produces a pound of droppings a day, and they can live 15-25 years.) Fortunately, the best times to address the problem are late winter before nesting begins or as soon as they appear.
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