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By Brad Schleicher | April 7, 2007
What it is -- A new flatbread pizza from Stouffer's What we like about it --We tried a basil- and parmesan-seasoned flatbread and found it crispy on the outside, soft on the inside, and not too greasy. There's also chicken, bacon and spinach on basil and garlic flatbread; steak fajita on smoked chipotle flatbread; and shrimp-roasted garlic on herb flatbread. What it costs --$3.99 for one flatbread Where to buy --Available at grocery stores Per flatbread --550 calories, 23 grams fat, 9 grams saturated fat, 66 grams carbohydrate, 22 grams protein, 4 grams fiber, 40 milligrams cholesterol, 860 milligrams sodium
ARTICLES BY DATE
ENTERTAINMENT
By Kit Waskom Pollard,
For The Baltimore Sun
| September 11, 2013
Historically, the Irish aren't known for their food, but The Harp isn't a typical Irish restaurant. The Nottingham spot - originally The Twisted Harp but under new ownership since 2011 - combines the convivial atmosphere of an Irish pub with classic American food. Irish traditionalists can find dishes like shepherd's pie, but the menu emphasizes standbys like burgers, wings and steaks. Scene & Decor Located in a large corner spot in a Belair Road shopping center, The Harp is divided into three zones.
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NEWS
By Sam Sessa, The Baltimore Sun | June 17, 2010
Everything about Byblos seems cute and simple, almost effortlessly so. The food and decor at Federal Hill's new Lebanese eatery go hand-in-hand; both are charming and down to earth, with shades of the Middle East, and neither assumes too much. It's the kind of restaurant you didn't know you needed until it opened about three months ago, amid the neighborhood's plentiful pubs and sushi spots. Named after the Lebanese city, Byblos is run by the husband-and-wife team of Sami and Hala Tabet.
NEWS
By Sam Sessa, The Baltimore Sun | June 17, 2010
Everything about Byblos seems cute and simple, almost effortlessly so. The food and decor at Federal Hill's new Lebanese eatery go hand-in-hand; both are charming and down to earth, with shades of the Middle East, and neither assumes too much. It's the kind of restaurant you didn't know you needed until it opened about three months ago, amid the neighborhood's plentiful pubs and sushi spots. Named after the Lebanese city, Byblos is run by the husband-and-wife team of Sami and Hala Tabet.
ENTERTAINMENT
By Kit Waskom Pollard,
For The Baltimore Sun
| September 11, 2013
Historically, the Irish aren't known for their food, but The Harp isn't a typical Irish restaurant. The Nottingham spot - originally The Twisted Harp but under new ownership since 2011 - combines the convivial atmosphere of an Irish pub with classic American food. Irish traditionalists can find dishes like shepherd's pie, but the menu emphasizes standbys like burgers, wings and steaks. Scene & Decor Located in a large corner spot in a Belair Road shopping center, The Harp is divided into three zones.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | October 19, 1995
Also, in the review of Stixx Cafe that appeared in Thursday's Live section, the owner's name was incorrect. Kang Yi took over the restaurant in May.The Sun regrets the error.Contrary to popular belief, Citronelle chef Michel Richard didn't introduce California cuisine to Baltimore. Tzu Yang did.Tzu Yang, an owner of Kawasaki and a partner in the city's two Uncle Lee's restaurants, is also the owner of Stixx Cafe in Pikesville. From the moment it opened in early 1990, Stixx sported a casual-chic California decor and specialized in a cuisine that emphasized fresh vegetables and fish and simple grills, all with Pacific Rim and Southwestern overtones.
BUSINESS
By Andrea K. Walker and Andrea K. Walker,Sun reporter | September 8, 2006
Dunkin' Donuts plans to double the number of doughnut and coffee shops it has in the Baltimore area during the next three years. The Canton, Mass.-based doughnut chain plans to open 91 stores in the area by 2010, or one Dunkin' Donuts for every 16,600 people. There are currently 76 stores. The expansion is part of a larger strategy by Dunkin' Donuts to create a 15,000-store operation by 2020. It now has about 4,400 franchises in 36 states. It is also targeting areas such as Washington, Charlotte, N.C., New York, Chicago, Atlanta and Nashville, Tenn.
NEWS
By Frida Berrigan and Tom Engelhardt | March 19, 2008
The "commander-in-chef" whipped up quite a meal back in 2003. As late as March 2006, he was still trying to serve a version of it at a "strategy for victory" event - though he was no longer accompanying it with a dessert of cakewalk ice cream cake. Now the nation sits at a table with an oil-stained tablecloth, uncleared places, dirty dishes, used silverware and bones strewn everywhere. And if the meal doesn't give us heartburn, the multitrillion-dollar check will. For those with short memories, here is a handy recipe for Baghdad victory stew.
NEWS
By Stephanie Shapiro and Stephanie Shapiro,Sun Staff | June 15, 2005
WAITSFIELD, Vt. -- At what he calls "the fringe of the empire," George Schenk strips bark from a stack of sugar-maple saplings. He sits outside the tiny shed on the Lareau Farm from which he runs American Flatbread, a multimillion-dollar company that crafts frozen premium pizzas for retailers around the country. The saplings will become scaffolding for wigwams that Schenk and his employees plan to erect for the 20th-anniversary celebration of the company he founded with a single pizza made in a backyard oven.
ENTERTAINMENT
By Peter Jensen and Peter Jensen,SUN STAFF | November 18, 1999
You remember Planet Hollywood, don't you?The restaurant chain? Bruce Willis is a part-owner? The movie memorabilia-laden eatery that came to Baltimore 16 months ago after opening in the 30 or so cities the owners ranked as higher priorities?Is any of this sinking in?The last thing a media-savvy "concept" restaurant needs is to lose the limelight, but that appears to have happened to Planet Hollywood since the Florida-based company filed Chapter 11 last month and closed 10 of its 32 restaurants (Baltimore's not included)
NEWS
By Erica Marcus and Erica Marcus,Newsday | April 9, 2008
My husband and my son have been diagnosed with celiac disease and must adhere to a gluten-free diet. The big problem is pizza: I have not been able to find a recipe that substitutes the flour in pizza dough. Celiac disease is an intestinal autoimmune disorder that renders the sufferer incapable of digesting gluten, a protein found in wheat (and its relations: spelt, kamut, einkorn and farro) as well as in other grains such as rye, barley and triticale. Instead of searching in vain for a decent wheat-free pizza, I'm going to suggest you dig into the world of global flatbreads.
NEWS
By Frida Berrigan and Tom Engelhardt | March 19, 2008
The "commander-in-chef" whipped up quite a meal back in 2003. As late as March 2006, he was still trying to serve a version of it at a "strategy for victory" event - though he was no longer accompanying it with a dessert of cakewalk ice cream cake. Now the nation sits at a table with an oil-stained tablecloth, uncleared places, dirty dishes, used silverware and bones strewn everywhere. And if the meal doesn't give us heartburn, the multitrillion-dollar check will. For those with short memories, here is a handy recipe for Baghdad victory stew.
FEATURES
By Brad Schleicher | April 7, 2007
What it is -- A new flatbread pizza from Stouffer's What we like about it --We tried a basil- and parmesan-seasoned flatbread and found it crispy on the outside, soft on the inside, and not too greasy. There's also chicken, bacon and spinach on basil and garlic flatbread; steak fajita on smoked chipotle flatbread; and shrimp-roasted garlic on herb flatbread. What it costs --$3.99 for one flatbread Where to buy --Available at grocery stores Per flatbread --550 calories, 23 grams fat, 9 grams saturated fat, 66 grams carbohydrate, 22 grams protein, 4 grams fiber, 40 milligrams cholesterol, 860 milligrams sodium
BUSINESS
By Andrea K. Walker and Andrea K. Walker,Sun reporter | September 8, 2006
Dunkin' Donuts plans to double the number of doughnut and coffee shops it has in the Baltimore area during the next three years. The Canton, Mass.-based doughnut chain plans to open 91 stores in the area by 2010, or one Dunkin' Donuts for every 16,600 people. There are currently 76 stores. The expansion is part of a larger strategy by Dunkin' Donuts to create a 15,000-store operation by 2020. It now has about 4,400 franchises in 36 states. It is also targeting areas such as Washington, Charlotte, N.C., New York, Chicago, Atlanta and Nashville, Tenn.
NEWS
By Stephanie Shapiro and Stephanie Shapiro,Sun Staff | June 15, 2005
WAITSFIELD, Vt. -- At what he calls "the fringe of the empire," George Schenk strips bark from a stack of sugar-maple saplings. He sits outside the tiny shed on the Lareau Farm from which he runs American Flatbread, a multimillion-dollar company that crafts frozen premium pizzas for retailers around the country. The saplings will become scaffolding for wigwams that Schenk and his employees plan to erect for the 20th-anniversary celebration of the company he founded with a single pizza made in a backyard oven.
ENTERTAINMENT
By Peter Jensen and Peter Jensen,SUN STAFF | November 18, 1999
You remember Planet Hollywood, don't you?The restaurant chain? Bruce Willis is a part-owner? The movie memorabilia-laden eatery that came to Baltimore 16 months ago after opening in the 30 or so cities the owners ranked as higher priorities?Is any of this sinking in?The last thing a media-savvy "concept" restaurant needs is to lose the limelight, but that appears to have happened to Planet Hollywood since the Florida-based company filed Chapter 11 last month and closed 10 of its 32 restaurants (Baltimore's not included)
NEWS
By Erica Marcus and Erica Marcus,Newsday | April 9, 2008
My husband and my son have been diagnosed with celiac disease and must adhere to a gluten-free diet. The big problem is pizza: I have not been able to find a recipe that substitutes the flour in pizza dough. Celiac disease is an intestinal autoimmune disorder that renders the sufferer incapable of digesting gluten, a protein found in wheat (and its relations: spelt, kamut, einkorn and farro) as well as in other grains such as rye, barley and triticale. Instead of searching in vain for a decent wheat-free pizza, I'm going to suggest you dig into the world of global flatbreads.
FEATURES
By Betty Rosbottom and Betty Rosbottom,LOS ANGELES TIMES SYNDICATE | July 5, 1998
A good friend and fellow food professional told me recently that she has a new term for the way she cooks when entertaining today. She calls her style "creative convenience" cooking."
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