By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | May 16, 2004
Brillat-Savarin, the famous 19th century French gastronome, wrote, "the discovery of a new dish does more for human happiness than the discovery of a new star." I agree with this often quoted statement, but I'm tempted to replace the word "dish" with "ingredient." My own culinary creations are often inspired by new, sometimes exotic or foreign items that appear in our groceries. My most recent find has been Spanish Marcona almonds. A year ago, I discovered these delicious almonds in a local supermarket.
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | September 24, 2005
Menu Roasted Fish With Guacamole, couscous scented with saffron, pan-fried zucchini with garlic, plum sundaes My husband, a college professor who loves to entertain, is always suggesting we invite people over for dinner. "Just keep it simple," he advises. Recently, he unexpectedly proposed that we ask two students for a meal. I was hesitant, but then it came to me: I could anchor the meal with an easy fish dish I had made several times before. It takes only a few minutes to assemble and needs a short time in a hot oven.
By Richard Gorelick, The Baltimore Sun | August 2, 2014
Aggio, the serenely pretty new restaurant at Power Plant Live, invites you to take a pleasure cruise through contemporary Italian cuisine. Your captain is Bryan Voltaggio, the genial chef who first gained national exposure as a contestant on "Top Chef. " If Voltaggio is not a name in your household, know that it is in those that follow dining news as entertainment. He is, to put it plainly, a celebrity chef. But don't let that stop you. In culinary circles, Voltaggio is better known for his flagship restaurant Volt, which he opened in 2008 in his hometown of Frederick, and which continues to operate, six summers later, as a modernist dining mecca, the kind of place that diners plan their visits for months in advance.
January 13, 2008
My son and I traveled to Anchorage, Alaska, to do some sightseeing and halibut fishing last May. We drove south along the Seward Highway, from Anchorage to Seward, a distance of about 125 miles, stopping frequently at pullovers to take in the views. It is almost impossible to drive this highway more than 5 miles at a time without stopping at a pullover to take in the views. Each stop was more beautiful than the last. This photo was taken at Bear Lake, which is just north of Seward. The mountain's reflection in the lake was a photo waiting to happen.
By ROB KASPER | May 12, 2004
ONCE the local strawberries start showing up, life starts getting better. The first strawberries have started to appear at markets on the Eastern Shore, the part of Maryland that gets warmer sooner. From May to mid-June the strawberry harvest will march west, proceeding from the sandy soils of Anne Arundel to the mountain ridges of Garrett County, producing successive weeks of sweet fruit. The quality of the strawberry crop depends, of course, on how much rain and how much hot sun we get during the tumultuous Maryland spring.
By ROB KASPER | September 22, 2004
NAME A STRETCH of North American coastline and a dish served there and chances are good that John Shields has been there, eaten that. From fresh scallops in New England to plump shrimp on the Gulf Coast to fresh halibut in the Pacific Northwest, Shields has stuck his fork in it. For the past two years, Shields traveled the Atlantic, Pacific and Gulf coasts of the United States gathering recipes and anecdotes to put in his new cookbook, Coastal Cooking With...
By Kate Shatzkin and Kate Shatzkin,Sun reporter | February 27, 2008
Fix, Freeze, Feast By Kati Neville and Lindsay Tkacsik You've Got It Made By Diane Phillips Harvard Common Press / 2008 / $14.95 The latest book from Diane Phillips, who calls herself "the Diva of Do-Ahead," has a range of recipes that can go into the refrigerator for a day or two, or the freezer for longer. That's a helpful option if you'd rather not wait for your made-ahead dish to thaw, or if you're running out of room in the freezer. Among the 150 recipes is a good selection of appetizers and "small bites," such as Smoked Salmon-Dill Puffs and Prosciutto Palmiers, that can be prepared ahead for a dinner party.
By Kate Shatzkin and Kate Shatzkin,SUN STAFF | July 21, 2004
My husband and I recently had a fabulous New York City dinner. We started with appetizers from the chef at Tribeca Grill, moved up to an entree by the director of Windows on the World and enjoyed dessert from the owner of the Comfort Diner - all without leaving our Baltimore home. Chef on a Shoestring by Andrew Friedman (Simon & Schuster Paperbacks, 2004, $12), a great cookbook now out in paperback, made it possible. Filled with more than 120 recipes from noteworthy chefs, it lets home cooks attempt dishes they might find in fancy restaurants, at a fraction of the cost.
By New York Times News Service | February 7, 1994
The United States has for decades operated a fleet of specially equipped submarines whose secret work is to comb deep waters for military intelligence virtually unobtainable by any other means, experts in naval warfare say.These spy submarines are the Navy's counterpart to reconnaissance satellites, but better in some respects. They can not only examine distant objects on the ocean floor but also sometimes retrieve or manipulate them.The naval experts said objects of interest include lost ships, submarines, planes, weapons, rockets, spacecraft and nuclear warheads, as well as functioning equipment, such as other countries' undersea cables and listening devices.
By Anne Haddad and Anne Haddad,SPECIAL TO THE SUN | July 10, 2002
Just when we've fallen in love with Chilean sea bass, a group of chefs has risen to warn us we could love it to death. Only a few years ago, this was a fish living in obscurity in deep, cold ocean waters off South America and with the unappetizing name of Patagonian (or Antarctic) toothfish. But like an aspiring Hollywood starlet, its name was changed and it became a hit. No one cared that Chilean sea bass wasn't really a bass and didn't always come from Chile. With its white, moist flesh, it took leading roles in top American restaurants.
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