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By Richard Gorelick and The Baltimore Sun | July 1, 2011
Moonstruck is a great food movie. Nicholas Cage on bread, the making of eggs, the great meeting scene in the restaurant with Olympia Dukakis and John Mahoney. Moonstruck opens the 13th Annual Little Italy Film Festival tonight. By the way, I'm looking for a good photograph of those eggs. There are lots of recipes online. My favorite thing in the whole movie is Loretta Castorini's take on the Marc Chagall: " It's kind of little gaudy, don't you think?"
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FEATURES
By Kit Waskom Pollard, For The Baltimore Sun | August 26, 2014
Throwing a party is no reason to panic ­ - or spend a fortune. One of Chef Nikki McGowan's go-to party dishes is a huge pot of mussels, which she loves because they are simple to prepare and inexpensive - but also delicious and fun to eat.  McGowan, who teaches cooking classes for kids and adults at CKCS Foods (ckcsweb.com), serves the mussels in big bowls with lots of bread for dipping. Kids love getting a little messy, and even the less-adventurous eaters can be coaxed into dipping a piece of crusty bread into the sauce.  For adults, the dish's exotic flavors are a hit. And for the host, mussels mean only a few minutes in the kitchen - and a small price tag, even when feeding a crowd.
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ENTERTAINMENT
By Jacques Kelly | November 25, 2009
D ale Dugan, a baker who thought of his handmade breads as works of culinary art, died of cancer Thursday at Chesapeake Hospice House in Linthicum. The Elkridge resident was 48. "He was an inspiration to everyone who worked with him," said Alfred Himmelrich, owner of the Stone Mill Bakery. "He had an arts-and-crafts ideal that he lived by. He liked making his breads the way the monks did." Born in Turtle Creek, Pa., Mr. Dugan credited a Mennonite grandmother with getting him interested in baking.
NEWS
Kit Waskom Pollard and For The Baltimore Sun | August 26, 2014
Football season is upon us, and with it, tailgates. This year, think outside the traditional burger-and-dog grilling session with Bird's Nest Barbecue owner Tim Brown's gooey Cuban sandwiches, served Maryland-style, with pit ham and pulled pork.  Brown piles sourdough bread high with Swiss cheese, pickles, spicy mustard and, of course, pit ham and pulled pork butt, grilling the sandwiches until they are warm, messy and delicious - perfect fuel...
BUSINESS
December 7, 1990
Giant Food Inc. is alerting customers that certain packages of its Giant brand bread sold Wednesday and early yesterday might contain fine sand-like particles.The bread is identified with codes "Thu," "Fri," or "Sat" written on the plastic fasteners.The bread was removed from shelves at Giant stores early yesterday.Mark E. Roeder, a Giant spokesman, said the grocery chain received about a dozen calls from consumers yesterday alerting it to the problem. Customers reported that the bread had a grainy texture.
NEWS
By Yeganeh June Torbati, The Baltimore Sun | April 18, 2011
Hundreds of Baltimore Jews gathered at the Pimlico Race Course parking lot Monday morning to dispose of the last of their stores of leavened bread, or chametz , banned during Passover, which began Monday evening. On an overcast morning, families lugged bags filled with cereal, toast and pita bread to a corner of the parking lot, and little boys wearing jeweled yarmulkes pelted bits of bread into a line of fires burning in large drums. The ritual burning — a tradition going back millennia — took place under the watchful eyes of the city Fire Department and the event's volunteer chairman, Bert Miller, who wore a yellow hard hat and gently reminded the devout to avoid burning anything made of plastic.
NEWS
By Julie Scharper, The Baltimore Sun | November 27, 2011
Andre Scott sat at a wooden table fingering tattered documents — certificates from drug-treatment and job-training programs, a booklet from his girlfriend's funeral. With two dozen other very poor people, he was waiting to see a counselor at Beans and Bread in Upper Fells Point. Others seeking help stood outside in a cold rain. The organizers of Beans and Bread say that a planned 14,000-square-foot expansion will let them better serve those who come for substance-abuse counseling, health care, life-skills training and a hot meal.
NEWS
By Scott Dance, The Baltimore Sun | April 15, 2012
One-year-old Daniel Herman isn't a big fan of matzo, said his mother, Ahuva Herman. But any lingering fussiness from the past eight days disappeared Sunday as Daniel got his baby teeth into a piece of egg bagel. He bounced and giggled on his mother's lap as he gnawed away happily at Goldberg's New York Bagels in Pikesville. The Hermans, from Queens, N.Y., were in town to visit family for Passover. They were among the hordes of Jewish families that descended on kosher eateries such as Goldberg's, David Chu's China Bistro and Tov Pizza late Saturday night and early Sunday morning, looking to break their fast on yeast breads after the end of Passover at sundown.
FEATURES
By Linda Lowe Morris | October 16, 1991
IN A WORLD OF INSTANT THIS AND THAT, Leslie Land has a somewhat radical idea: serving warm, freshly home-baked breads for breakfast."I am one of those people that want two very large bowls of coffee with milk in it and a whole bunch of homemade toast," she says. "And because I love bread so much that just seems to me a real natural way to start the day and by extension it's a natural thing to share with other people."And, she adds, "baking for breakfast smells wonderful."So it's not surprising that when Ms. Land contemplates a company menu for breakfast -- as she does in her new book, "The Modern Country Cook" (Viking, hardcover, $25)
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | August 21, 1991
THIS traditional zucchini bread recipe is my favorite. It's from "Maryland Classics" published by the Baltimore Gas and Electric Co.Zucchini Bread3 eggs or equivalent egg substitute1 cup oil1 cup sugar1 cup firmly packed brown sugar1 teaspoon vanilla2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg3 cups all purpose flour1 1/2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt2 1/2 cups coarsely shredded unpeeled zucchini1 cup finely chopped...
NEWS
By Joe Burris, The Baltimore Sun | April 14, 2014
Members of the Jewish community gathered in a parking lot at Pimlico Race Course on Monday morning and tossed leavened leftovers into more than two dozen incinerating barrels, burning to a crisp items including slices of pizza and boxes of Cheerios. Bert Miller of Park Heights, who parted with a piece of bread, proclaimed it one of the largest nationwide gatherings for the annual burning of chametz, or leavened foods that cannot be consumed during Passover, the observance of the exodus of Jews from Egypt.
NEWS
By Jonathan Pitts, The Baltimore Sun | April 14, 2014
During Passover, the holiday that begins tonight, observant Jews avoid eating leavened bread and all other foods whose ingredients rise during preparation. That means doing without some of the modern diet's tastiest staples, from bagels and pizza to pasta and a tall, cold beer. So strict is the prohibition on chametz that Jews are barred during Passover even from owning it - a fact that leaves many scrambling to find and purge every bread crumb in the house. There are many ways to dispose of the banned items: Some burn them, some eat them all and some throw them away.
NEWS
By John E. McIntyre and The Baltimore Sun | February 23, 2014
You try to show journalists that some of their imagined rules and standard practices are without foundation,* and it is of no avail. Citations from dictionaries, evidence from corpus analysis, examples over decades or centuries from notable writers, and appeals to authorities on usage pass over them, leaving no impression. "I just write the way that sounds right to me," they say.  I have puzzled over this reluctance to be informed, and yesterday I recalled a story my father once told me that made everything fall into place.  After my grandfather died suddenly of a heart attack in 1945, my father, Raymond McIntyre, undertook to make a go of his general store in Elizaville Kentucky.  He told me that one week the man who drove the bread truck was apprehensive.
NEWS
By Jacques Kelly, The Baltimore Sun | December 19, 2013
George Frank Thompson, who made and served lunch to Pope John Paul II on his visit to Baltimore and who had earlier mixed drinks for five presidents as a Capitol Hill barman, died Dec. 14 at Gilchrist Hospice Care in Towson. He was 98 and lived in the Otterbein section of the Inner Harbor. Family members said that he was hurt in a fall on a transit bus two months ago and died of complications from that injury. Born in Baltimore, he was the son of Edward and Emma Milburn Thompson.
ENTERTAINMENT
By Kit Waskom Pollard
For The Baltimore Sun
| September 18, 2013
Water for Chocolate chef/owner Sean Guy calls his food "sexy comfort cuisine. " We're not sure about the "sexy" part, but his capable take on traditional Southern comfort food is definitely impressive. Guy cut his teeth in chain restaurants - think Hard Rock Cafe - but Water for Chocolate is anything but corporate. Operated out of a corner storefront in Butchers Hill, the restaurant dishes up breakfast, lunch and dinner to a steady stream of loyal, local customers. Scene & Decor With soda cases lining one wall, a path to the bathroom that winds through the kitchen and a weeknight closing time of 7 p.m., Water for Chocolate sometimes feels more like a carryout than a sit-down restaurant.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | September 10, 2013
Cindy Mosier from Dowagiac, Mich., was searching for a recipe for making a cinnamon loaf similar to the one she enjoyed growing up that she said was made by a bakery in her hometown in the 1950s and '60s. She said it was baked in a loaf pan and was moist yet firm. When it was turned upside down after baking, it had a wonderful gooey caramel topping and swirls of cinnamon throughout the loaf. She said she has searched for a similar recipe but has not had any luck finding a really good one. Suzanne Boyle who lives and works in Belleville, Ill., and is the food editor at the Belleville News-Democrat saw Mosier's request and said, "I have never been to that bakery [but]
NEWS
January 12, 1993
Bread-and-butter issues as well as peanuts are on the plate of Baltimore City's legislative delegation in Annapolis as the General Assembly convenes tomorrow.Among the peanuts are technical changes in the law that would prohibit the carrying of rifles and shotguns in the city (yes, according to the law, that's legal!) and authorize civilian traffic enforcement officers to issue penalties to violators. Today, it seems, many motorists obey them without quite realizing those officers, despite their uniforms, are about as powerful as scarecrows!
ENTERTAINMENT
By John Lindner, Special to The Baltimore Sun | November 21, 2010
Big windows, bold lines and glossy surfaces make the central dining area of The Falls cafe on Kelly Avenue in Mount Washington appear clean, bright and energized. Another part of the dining space offers muted lighting and a sense of privacy conducive to quiet conversation. With one curious exception, The Falls' menu is no less attractive. 11:48 a.m. We enter. The floor space of the main dining area is spacious and framed by two counters, one fronting the kitchen and the other facing a sentinel-like wine rack.
NEWS
By Luke Broadwater, The Baltimore Sun | September 8, 2013
After a traditional Christian service Sunday, the Rev. Terrence Alspaugh stepped outside his historic stone church and faced a collection of motorcycles. The congregation of this little church by the Baltimore County woods formed a circle. They bowed their heads. "May your bike be free from mechanical failure," Alspaugh prayed. Wait. What? Alspaugh, pastor at Granite Presbyterian Church in Woodstock, was holding a service he calls the Biker Blessings & Bread Sunday, an effort to minister to motorcyclists nearby and throughout the state.
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | July 28, 2013
This week's share included an eggplant. I considered an eggplant parmesan dish or lasagna, but there was too much else on the calendar for that kind of effort. This eggplant sandwich is easy, fast and tastes a little like an eggplant pizza. It seems like one of those dishes a parent could get a kid to eat without too much coercing. I found it in the July/August issue of Everyday Food magazine, though I gave it a twist -- and heat -- by using Wegmans Arrabbiata Sauce, which was sitting in my refrigerator, waiting to find its purpose.
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