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NEWS
By Peter Hermann | February 9, 2012
Even burglars get hungry on the job. Annapolis police say that one broke into a home about two blocks off Taylor Avenue north of downtown, and stole food. Maybe the pickings were sparse -- the cops don't say what the burglar passed up: "Burglary - 201200000690 - 700 block of Glenwood St - 02/08 11:30am to 1:10pm: An unknown subject entered an apartment and removed chicken salad and a can of salmon while the resident was away. The door's locking mechanism may have been forced open.
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EXPLORE
By Kit Waskom Pollard | August 20, 2013
“People go crazy over our chicken salad,” says Eriksson Hill of Harford County's popular WOLO Food Truck. From his mobile restaurant, operated with partner John Schonacher, Hill serves “Food That Rocks!” In this fun, flavorful spin on chicken salad, roasted jalapeños and Old Bay provide subtle heat while dried cranberries and cider vinegar add a tangy edge. WOLO Food Truck “We Only Live Once” woloeats.com WOLO Chicken Salad Serves 8 Chef Hill uses a food processor to make quick work of the chopping and dicing.
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NEWS
By Robin Mather Jenkins and Robin Mather Jenkins,CHICAGO TRIBUNE | November 24, 2004
Other cultures, especially those that rely on grains and cereals, have given Americans many intriguing condiments. Bland by nature, grains and cereals benefit from a little va-va-va-voom. Consider z'ug (sometimes spelled zhoug), a hot Yemeni herb condiment used to dress almost anything. Z'ug is pestolike in its start and its end, but nowhere near pesto in its middle. Pureed cilantro and flat-leaf parsley form its foundation; lots of garlic, chiles and cumin rev it up. A splash of olive oil moistens the mix to smooth it into an aromatic, lively sauce.
NEWS
By Frederick N. Rasmussen, The Baltimore Sun | June 14, 2013
Peggy M. Boellner, a homemaker who enjoyed cooking and entertaining family and friends, died June 7 of complications from a fall at her Timonium home. She was 83. The daughter of a public works employee and a homemaker, Peggy Marie Wax was born and raised in Norton, Va. During World War II, she moved to Baltimore with her family and attended Southern High School. While working at a Read Drug and Chemical Co. pharmacy in the 2100 block of E. Monument St., she met and fell in love with her future husband.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | July 26, 2006
Jane Kreissle of Keene, N.H., was looking for a recipe for Hawaiian chicken that she used frequently in the 1960s and '70s. Marlene Hutton of St. Augustine, Fla., sent in a recipe given to her by her mother when she was first married, 50 years ago. She says she still prepares it quite often and it always receives raves. This is a perfect summer recipe because you can use the store-bought packaged chicken or even cut up a rotisserie chicken so that you never have to turn on your oven. With the prepared chicken, this salad is a snap to make and the pineapple - I used fresh - gives it a nice tropical flavor.
FEATURES
By Susan Herr and Susan Herr,United Feature Syndicate | May 11, 1994
Like fashion trends, recipes reflect the tastes and concerns of their times.Chicken salad is a good example. Years ago, it was solidly predictable, a comforting, creamy mixture of chicken, celery and mayonnaise, with an occasional walnut or pineapple chunk tossed in. The salad was a given at ladies' luncheons, seated in a tomato cup or smoothed into a gelatin mold.These days, the chicken plays a smaller role, supplemented by grains, pasta, beans and vegetables. Herbs and spices, citrus ,, zest and juices, vinegars, mustard and hot peppers provide the flavor boost that used to come from gobs of fatty mayonnaise.
EXPLORE
By Kit Waskom Pollard | August 20, 2013
“People go crazy over our chicken salad,” says Eriksson Hill of Harford County's popular WOLO Food Truck. From his mobile restaurant, operated with partner John Schonacher, Hill serves “Food That Rocks!” In this fun, flavorful spin on chicken salad, roasted jalapeños and Old Bay provide subtle heat while dried cranberries and cider vinegar add a tangy edge. WOLO Food Truck “We Only Live Once” woloeats.com WOLO Chicken Salad Serves 8 Chef Hill uses a food processor to make quick work of the chopping and dicing.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | July 11, 1999
A student in one of my cooking classes telephoned me a few days ago to report that she had taken a salad I prepared in one of my courses to share with friends at her office. Everyone had loved the Chicken, Fig and Green Bean Salad in Blue Cheese Dressing, and she wanted to know if she could give out the recipe. Nothing pleases cooking teachers more than to hear that people are enjoying their dishes, so I answered with an enthusiastic "yes."This salad is one I created at the beginning of the summer, and it has quickly become a personal favorite.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,SPECIAL TO THE SUN | January 22, 2004
The woman had bright white hair, a bright purple coat and bright red lipstick stretched into a happy grin. She arrived at the Woman's Industrial Exchange with three friends, all of a certain age, all wearing similarly thrilled expressions. This was clearly a happy homecoming for the old gang, and memories of the old days animated their lunchtime chatter. Even back then, the WIE was a majestic Baltimore institution, with a history stretching back to 1880. Maybe when these women were younger, they would eat at the Exchange and watch white-haired women reminisce about their youthful outings.
NEWS
By FROM STAFF REPORTS | December 7, 2001
In Baltimore City Women's exchange to open tomorrow for shopping The Woman's Industrial Exchange, typically closed weekends, will open from 10 a.m. to 4 pm. tomorrow for holiday shoppers to pick up items such as smocked dresses and sock monkeys. Sales from the exchange open weekdays for lunch - benefit low-income families in the city. The establishment is known for its chicken salad, deviled eggs and tomato aspic. The exchange, at 333 N. Charles St., was founded in 1880 to help women support themselves by selling cakes and handcrafted goods.
HEALTH
By Andrea K. Walker | December 27, 2012
Now that we have gorged ourselves on holiday meals, it's time to get back to healthy eating. The latest healthy recipe comes from Jay Wilson, senior program director at the Dancel Family Center Y in Ellicott City. It is butternut squash chicken salad. Wilson said he has been cooking since age 12 and you can often find him in the kitchen experimenting with new recipes. He loves to share his creations with colleagues. His duties at the Y include coordinating sports and fitness activities and teaching boot camp classes.
ENTERTAINMENT
By Kit Waskom Pollard, Special To The Baltimore Sun | September 5, 2012
Matthew and Joan Lallo never intended to open a restaurant in Baltimore. But considering the interesting menu and top-notch service at their Mount Washington spot, the Blue Sage Cafe & Wine Bar, Baltimore is lucky that they did. Blue Sage opened in June in the space formerly occupied by the short-lived restaurant, The Falls. Matthew, a former freelance food critic for The Baltimore Sun, and his wife, Joan, were regular lunch customers at The Falls. They were such big fans of the restaurant - and its location - that after it closed in September 2011, Matt Lallo tracked down the building's landlord and signed a lease.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | July 13, 2012
The bagel isn't what it used to be. And we're not even talking about those rolls with a hole in the center you see for sale at the grocery store. Those aren't even bagels. But a bagel purist - and no one writes more crankily and persuasively about this subject than Mimi Sheraton -- will tell you that even the better bagels these days are soft and puffy imitations of their hard, chewy immigrant ancestors. It's the story of America. The Original Brooklyn Water Bagel Co. has recently opened in Pikesville.
NEWS
By Peter Hermann | February 9, 2012
Even burglars get hungry on the job. Annapolis police say that one broke into a home about two blocks off Taylor Avenue north of downtown, and stole food. Maybe the pickings were sparse -- the cops don't say what the burglar passed up: "Burglary - 201200000690 - 700 block of Glenwood St - 02/08 11:30am to 1:10pm: An unknown subject entered an apartment and removed chicken salad and a can of salmon while the resident was away. The door's locking mechanism may have been forced open.
ENTERTAINMENT
By Anne Marie Turner | January 26, 2012
As we begin this week's episode of “Top Chef,” I have to ask: Did anyone really miss Beverly? Over the past few weeks I had rooted for her because I love an underdog, but let's be real: The woman was annoying. This week the final six, or top six as Lindsay points out, are ready for the tough challenges. So bring it on! Quickfire Challenge With every season of “Top Chef” there are a few staple Quickfire competitions. There is the cooking with junk food and the taste-test challenge (which I am still waiting for!
NEWS
By Richard Gorelick, The Baltimore Sun | December 6, 2011
The historic lunchroom at the Woman's Industrial Exchange reopened Tuesday. It is now called the Woman's Industrial Kitchen, and it's operated by Irene Smith, owner of the popular Souper Freaks food truck. The downtown luncheon room, famous for its chicken salad, tomato aspic and starched-apron waitresses, had it rough in the past decade, closing and reopening under a string of outside operators, some of whom tried to run it like in the old days, some who didn't. Smith has restored the lunchroom, if not literally, then in spirit.
FEATURES
By Linell Smith | May 23, 1992
CROSS KEYS DELI Village Food Center in Cross Keys Village. Hours: 7:30 a.m. to 8 p.m. Mondays to Saturdays. 8 a.m. to 5 p.m. Sundays. (410) 323-8330. Fax: (410) 323-6502. One of the most popular traditions at the Cross Keys Deli is the fried chicken platter. For the past 19 years, the Deli's generous helpings of chicken, Western fries and cole slaw have enlivened my last-minute picnics and Friday night collapses.These days, a chicken platter goes for $3.99 for the chicken breast and $3.89 for the chicken leg. The deli also offers delicious side dishes of macaroni and cheese and escalloped apples, each large serving is $1.89.
NEWS
By Todd Richissin and Todd Richissin,SUN STAFF | April 6, 1999
An elderly Kent County man was in critical condition yesterday after contracting salmonella poisoning at a dinner held by a volunteer fire company, health officials said. At least 16 other people were sickened by the bacteria.Authorities would not identify the elderly man but said he was admitted Wednesday to Kent & Queen Anne's Hospital in Chestertown. "He's more critical today than yesterday, and we're very concerned," said Dr. John A. Grant of the Kent County Health Department.The dinner was held as a fund-raiser by Millington Fire Company March 20, one of four such meals the company prepares each year.
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