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NEWS
By Ellen B. Cutler | August 14, 2011
The nice young man at Bowman's Butchers in Aberdeen brought out a wire basket, wide and deep, piled high with vacuum-sealed plastic packages. The other customers were agog. I knew what was coming, and it still looked like mountain of meat to me. It all adds up to a single lamb, though, minus head and organs. That lamb, like its fellows that have found their way into our freezer, led a happy and pampered life, coddled by a member of the 4-H Club, lovingly bathed, groomed and shown at the Harford County Fair, and ultimately sold to the highest bidder.
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ENTERTAINMENT
By Susan Reimer, The Baltimore Sun | April 19, 2011
Sandra Lawler was all grown up and had left her Boston home before she realized that not everybody serves lamb on Easter. "I moved to Chicago, and they were serving ham, and I said, 'What is this? Who eats ham for Easter?'" The chef at Baltimore's Feast @ 4 East on Madison Street is expecting 50 family and friends for Easter dinner this Sunday, and she will be serving lamb, of course. But it is on the menu at her restaurant almost every night, too. Braised lamb shanks.
ENTERTAINMENT
By Sam Sessa, The Baltimore Sun | June 17, 2010
You can't help but have high expectations for the new Harbor East Delicatessen & Pizzeria. The neighborhood is home to some of the city's fanciest restaurants and boutiques. Then there's the fact that Alex Smith, one of the deli's owners, is the grandson of H&S Bakery founder/Harbor East developer John Paterakis Sr. The deli, formerly Elevation Burger, underwent a renovation costing hundreds of thousands of dollars, and is now open for lunch and dinner, serving slices, sandwiches and salads, as well as beer, wine and liquor.
ENTERTAINMENT
By Rob Kasper | March 31, 2010
A sk Lucie L. Snodgrass what she would recommend for Easter dinner and she does not simply say lamb. Instead, she says, "some of Edwin's lamb." She is referring to what would be an extremely local main dish, a lamb raised by her Harford County neighbor and cookbook collaborator, Edwin Remsberg. Remsberg is a photographer who worked with Snodgrass to produce a striking new cookbook, "Dishing Up Maryland." The book contains 150 recipes featuring local fare from Maryland farmers, watermen and restaurateurs.
ENTERTAINMENT
By Richard Gorelick and Special to The Baltimore Sun | March 17, 2010
Since spring starts at 1:32 p.m. Saturday, does that mean all the area restaurants with seasonal menus will be changing them later that night? Well, no. Unlike the sudden rush of summer's bounty, the culinary attractions of spring arrive more slowly and more fitfully. Aside from a stray morel or two, scarcely anything in the way of spring produce, livestock, seafood or even wine has arrived yet, and every chef we talked to agreed: We've still got a few weeks. When asked when they'll know it's spring, nearly everyone said the same thing: I'll know when the first asparagus comes in. Until that happens, they'll be braising just a bit longer dreaming up recipes for morels, lamb and English peas.
ENTERTAINMENT
By Julie Rothman and Special to The Baltimore Sun | February 10, 2010
Maria DeCesare of Westminster was in search of a good recipe for lamb stew. She had one from some years ago that she liked but has misplaced. Oddly, I did not receive any recipes from readers for lamb stew, but I thought it would be an easy thing to research on the Internet. The recipe for Irish lamb stew on allrecipes.com sounded like one worth trying. It did not disappoint. While the preparation was somewhat labor-intensive, the result was a delicious and nourishing one-pot meal.
ENTERTAINMENT
December 30, 2009
When I decided to do my most memorable meals of the decade for my almost-end-of-the-year Top 10 list on my blog ( baltimoresun.com/diningatlarge ), I couldn't decide whether it should include both memorably good and memorably bad meals or not. But I didn't want to be too Scrooge-like, so I stuck to the good ones, year by year. 2000: The now-closed M. Gettier's in Towson (3 1/2 stars): The best entree was lamb prepared two ways on the same plate: a fall-off-the-bone tender shank is arranged with a juicy pink chop on a bed of cabbage braised with cream.
ENTERTAINMENT
By Laura Vozzella | laura.vozzella@baltsun.com | November 25, 2009
Two brothers from Frederick overcame underdone lamb and an errant salmon bone to advance to the "Top Chef" finals. Bryan and Michael Voltaggio are among four chefs still in the running as Bravo's reality cooking show moves from Las Vegas to California's Napa Valley on Dec. 2. "I just jumped up and said, 'Yes! The brothers are in,' " said Lucinda Weimer of Frederick, one of many hometown fans rooting for the Voltaggios. The competition began with 17 chefs, and each week one has been told to pack his or her knives and go home.
NEWS
By Kate McNaboe | July 26, 2009
"Dying for Mercy" Mary Jane Clark (William Morrow, $24.99) It's another typically lavish, elegant gala at a sprawling estate in New York's exclusive Tuxedo Park, until the wealthy host is found dead. Eliza Blake, co-host of a popular morning TV show, witnesses the grotesque scene, and decides to put together the pieces of the puzzle before a brutal murderer wipes out the entire community. "Don't Know Much About Literature" Kenneth C. Davis (Harper, $14.99) Brush up on your Bronte, your Kafka, your Faulkner, your Melville and more with Davis' newest installment in the "Don't Know Much About" series of informational yet entertaining guides to just about everything.
ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,Special to The Baltimore Sun | July 16, 2009
Tucked inside Kitchen of India's leatherette menu is a page of five appetizers and six entrees titled "New Additions." I wouldn't be surprised if this page with the same items, give or take an appetizer, has been inserted like this since Kitchen of India opened two years ago. (The Indian-Nepalese restaurant Mount Everest used to have this location before it relocated to Nottingham.) If so, then that's pretty smart marketing. We tried, and liked, a few things off of the New Additions page, but I don't think we would have if they had been listed under "Chef Specialties."
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