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 | 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 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 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 Elizabeth Large | June 25, 1997
The many rewards of good nutritionEating five fruits and vegetables a day makes good health sense. The concept also won a Baltimore County student a trip to Walt Disney World. Ten-year-old Sara Kenney of White Marsh is the grand-prize winner in the Produce Partners/Five a Day National Art Competition. Her poster (above) breaks down the food equation with a banana and juice for breakfast, grapes for lunch and two vegetables with dinner.Subtropical delightNow in the stores: cherimoya, a subtropical fruit that's worth the premium price.
By Richard Gorelick and The Baltimore Sun | October 4, 2011
Roy Yamaguchi is back in town on Wednesday, Oct. 5 to celebrate the tenth anniversary of Roy's Baltimore. Chef Yamaguchi will be joined by Roy's Baltimore exec chef Raymond "Opie" Crooks and other chefs. The $100 evening will include wine, music and gourmet food stations executed by the James Beard Award-winning Yamaguchi, along with Crooks and other great chefs, including Rey Eugenio, the opening chef at Roy's Baltimore, Nino Germano ( Germano's ) Patrick Morrow ( Meli )
By Amy Scattergood and Amy Scattergood,Los Angeles Times | September 17, 2008
In the beautiful economy of the forest - or the urban backyard garden - leaves are nature's brilliant cookware. Banana leaves can be cut down to make plates or unfurled into wrappers perfect for steaming fish on a grill. Fig trees and grapevines yield leaves the exact size for enclosing, then grilling, a cube of feta, a sardine or a mint-studded lamb meatball. Before the invention of tinfoil or grilling baskets, pragmatic cooks picked their kitchen supplies from branches and found what they needed in the trees.
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.
By Tom Bowman and Tom Bowman,SUN NATIONAL STAFF | November 22, 1998
WASHINGTON -- Throughout four decades of Cold War, a great and dangerous game was played out in the shadows.Secret U-2 flights snapped pictures of missile silos. Spies were swapped during late-night rendezvous at Glienicker Bridge in Germany. Phone calls were plucked from Kremlin limousines by roving U.S. eavesdropping satellites.But what took place in the skies and on the ground was rivaled by the little-known espionage beneath the waves. Spies didn't just wear trench coats; they also wore Navy blue.
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