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Macaroni And Cheese

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ENTERTAINMENT
By John Thomas
For The Baltimore Sun
| September 13, 2013
Looking for a good way to transition into the football season? Why not take a Camden Yards summertime hot dog classic and bring it to the parking lot for a Ravens tailgate? We finally have two relevant teams here in Baltimore, so go ahead and merge the two, at least on a culinary level. Hard core Orioles fans know that way out behind center field inside Camden Yards, Stuggy's serves a fantastic concoction called the Crab Mac N' Cheese Hot Dog. It's a wonderful blend of a creamy macaroni and cheese and chunks of crab meat on top of a classic hot dog. Here's how you can pull it off for a tailgate - either in the M&T Bank Stadium parking lot or in your own backyard.
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ENTERTAINMENT
By John Thomas
For The Baltimore Sun
| September 13, 2013
Looking for a good way to transition into the football season? Why not take a Camden Yards summertime hot dog classic and bring it to the parking lot for a Ravens tailgate? We finally have two relevant teams here in Baltimore, so go ahead and merge the two, at least on a culinary level. Hard core Orioles fans know that way out behind center field inside Camden Yards, Stuggy's serves a fantastic concoction called the Crab Mac N' Cheese Hot Dog. It's a wonderful blend of a creamy macaroni and cheese and chunks of crab meat on top of a classic hot dog. Here's how you can pull it off for a tailgate - either in the M&T Bank Stadium parking lot or in your own backyard.
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FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | January 21, 1998
A recipe for a baked summer (yellow) squash casserole wa the request of Veronica Patrick of Millersville. She wrote that she enjoyed the recipe at the Black-Eyed Pea Restaurant and wanted to duplicate it.Jane Spray of Lynch responded with a recipe which she says is like that served at the Black-Eyed Pea. She says her recipe is from the "ladies at the Glen Burnie United Methodist Church. It is delicious!"A macaroni and cheese dish that was a favorite of President Ronald Reagan was the request of Jennifer Coberth of Catonsville.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | April 4, 2013
Banksy's has closed in Lake Falls Village. Owners Robb Banks and Will Brown will be focusing on their catering operations, which they had been running out of the same location. The cafe, which opened in 2009, served made-to-order sandwiches and salads, roasted coffee from Baltimore Coffee & Tea, and local sweets like Naron chocolates and Mouth Party caramels. The cafe also had a presence at the Baltimore Farmers' Market and Bazaar, where it would sell prepared soups and macaroni and cheese.
SPORTS
March 30, 2007
Good morning -- LPGA -- It's the year's first major, the Kraft Nabisco. Winner gets all the macaroni and cheese and cookies she can eat.
FEATURES
By Maria Hiaasen | March 4, 1998
Item: Ragu Pasta Sauce Cheese CreationsServings per container: 8Cost: About $2Preparation time: varies with recipeReview: The jar of double Cheddar sauce -- nestled on the shelf amid a sea of jarred spaghetti sauces -- seemed an easy route to a bountiful macaroni and cheese dinner. Easy it was, but it lacked flavor. Disappointed after trying the baked macaroni and cheese casserole recipe on the jar, I tried mixing a generous amount of the Ragu sauce with drained, hot macaroni. Still no dice, despite the double Cheddar, Parmesan and Romano cheeses in the thick sauce.
EXPLORE
By Benn Raybenn@atomicbooks.com | September 12, 2011
Whew. 2011's Hampdenfest is all over but the healing. And by healing, I'm talking my own personal recovery from a vicious mix of hangover, sunburn and what I like to call festival chafe. The rains paused while Hampden's annual neighborhood festival took its weirdness to the people. And weirdness it was - Hampden Idol, macaroni and cheese, carneys , metal sculptures, heavy metal, punk rock, experimental music, even rap, skateboarding, a kids area, toilet races, and so much more.
FEATURES
By Joanne E. Morvay | January 19, 2000
* Item: Glory Foods Southern Selections * What you get: 5 servings * Cost: From about $4.50 to about $9 * Preparation time: 17 to 35 minutes in microwave, 35 to 65 minutes in oven * Review: Glory Foods has added a range of entrees and side dishes to its established line of Southern specialties. If you're Southern or a Southerner at heart, you'll enjoy these meals just like Mama used to make. The Macaroni and Cheese microwaved well, was flavorful and kid-friendly, if a little on the heavy side.
FEATURES
By JACQUES KELLY | February 24, 2001
MY FRIEND Coard Simpler opened a white cardboard bakery box the other night as we celebrated two family state occasions. As we sang "Happy Birthday" to my father, Joe, and sister, Ellen, the candles burned atop a Wellesley fudge and a coconut cake made by the Woman's Exchange's master baker. It was a fine night of family togetherness mixed with conversations of the foods that drive Baltimoreans into fits of ecstasy. The Wellesley fudge cake, long a staple of the old Hutzler Brothers' department stores bake shops and restaurants, is one of those tastes and flavors.
NEWS
April 5, 2006
Rose B. Mitchell, a retired cafeteria worker who enjoyed cooking for family and friends, died of heart failure March 29 at John L. Deaton Medical Center. The longtime West Baltimore resident was 85. She was born and raised Rose B. Montier in Norfolk, Va., and came to Baltimore in the 1940s. She went to work for ARA Food Service Management and Catering, where she was a cafeteria worker until retiring in the mid-1980s. "She loved to cook and was know for her macaroni and cheese and collard greens.
EXPLORE
By Benn Raybenn@atomicbooks.com | September 12, 2011
Whew. 2011's Hampdenfest is all over but the healing. And by healing, I'm talking my own personal recovery from a vicious mix of hangover, sunburn and what I like to call festival chafe. The rains paused while Hampden's annual neighborhood festival took its weirdness to the people. And weirdness it was - Hampden Idol, macaroni and cheese, carneys , metal sculptures, heavy metal, punk rock, experimental music, even rap, skateboarding, a kids area, toilet races, and so much more.
ENTERTAINMENT
By Laura Vozzella, The Baltimore Sun | November 30, 2010
Chef Michel Tersiguel of Tersiguel's in Ellicott City is the son of French-born restaurateurs, a guy who didn't get his first taste of peanut butter and jelly until high school. So when he cooks at home, you might expect it to be an elaborate affair. Guess again. "Michel will eat anything -- hot dogs, fine: macaroni and cheese out of a box, fine," said Tersiguel's wife, Angela, who is expecting the couple's second child in December. Turns out that when Tersiguel summered as a child in France, he couldn't wait to get home to a cheesesteak sub. "When I was a kid, I used to eat filet mignon two times a week and to this day, I'm not that crazy about it," he said.
NEWS
By Arthur Hirsch and Arthur Hirsch,arthur.hirsch@baltsun.com | December 26, 2009
The roast turkey and ham came up short, so the volunteer Christmas Day crew at Red Springs Cafe went to backup provisions, carving up the 20-pound bird that had been planned for the restaurant owner's family dinner and frying chicken from the cafe's regular stock. They were figuring on serving 250 or 350 meals to homeless people, but the need turned out to be greater. "It's been a busy, blessed day for us," said Cheryl P. Townsend, who owns the restaurant specializing in Southern cooking.
NEWS
By LAURA VOZZELLA | November 5, 2009
Bryan and Michael Voltaggio might be highly accomplished chefs, but when their mom's birthday rolled around last week, she got a cake made from a mix. "I did bake a cake, but it's Betty Crocker," said Staci Rosenberger, kid sister to the Frederick natives competing in television's "Top Chef." The cake baking fell to Rosenberger because she and her mother live in the same city, Las Vegas. That happens to be where Bryan, Michael and other "Top Chef" competitors have been doing culinary battle, but filming for that is over.
NEWS
By Elizabeth Large and Elizabeth Large,elizabeth.large@baltsun.com | September 13, 2009
Sometimes a restaurant does almost everything right but lacks one thing: a reliable kitchen. If you like it enough, you go back and keep trying dishes on the menu. You figure out the ones you enjoy, and then you have them as your standbys. It becomes your go-to restaurant. I think Maisy's on North Charles Street could be one of these, except for the parking situation. But if you're willing to drive around a little, you can find street parking. Maisy's opened this summer where Copra was. This has always been an attractive space, and not much had to be done to get it ready for reopening.
NEWS
By Maria Blackburn and Maria Blackburn,Special to The Baltimore Sun | October 29, 2008
To get good and scared on Halloween night, a parent doesn't have to look far. There's the fear of a wayward Jujube getting lodged in your preteen's braces, the terror of running out of candy and leaving your neighbors on the front stoop to survey your messy house through the storm door and the horror of your kids hauling home pounds of cavity-inducing confections that everyone at home finds impossible to resist. But what really scares many parents on Halloween is something entirely prosaic and yet altogether necessary: dinner.
FEATURES
By Karol V. Menzie and Karol V. Menzie,SUN STAFF | February 26, 1997
It vanished from American tables in the '80s, when mesquite was magic and vegetables were not allowed to grow up. Now it's back, and, like its fellow comfort foods, such as meat loaf and mashed potatoes, it's returned with an attitude.Macaroni and cheese with an attitude?Yeah, attitude, as in showing up at the lunch Congress gave President Clinton after his swearing-in ceremony last month -- in timbales made with sheep's milk cheese.As in teaming up with salsa, black beans and grilled chicken for the most popular dish on the menu at Ruby Tuesday restaurants.
NEWS
By Jamal E. Watson and Jamal E. Watson,SUN STAFF | August 12, 1999
For weeks, Columbia resident Diane Taylor yearned for the taste of fried chicken, homemade macaroni and cheese, seasoned collard greens and peach cobbler.But she couldn't find the ideal place offering the food that would nourish her soul. Then came a recommendation from a friend.A small soul food restaurant on U.S. 1 in Jessup near Route 175, the Log Cabin, prepares the cuisine just the way Taylor likes it."I was in heaven," she said, recalling her first visit. "For so long I had to go into Washington or Baltimore to get some soul food, just because I didn't know that this place existed in Howard County."
NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | April 30, 2008
When making a cheese sauce that starts with a bechamel, is there a specific way to add cheese so that it won't break easily when it cools? Basically, if I'm making mac and cheese for a potluck dinner, I was wondering what the best way to make the sauce would be so that it held up longer. A bechamel with cheese added is usually called a mornay, and there are many versions of it. The cheese can vary from harder cheeses such as parmesan to softer cheddars, gruyere or Swiss. The important point in adding the cheese is to grate it and then add it in batches after you've made the sauce, stirring well to make sure it is melted before you add more.
NEWS
By Joannah Hill and Joannah Hill,SUN REPORTER | January 30, 2008
The Food You Crave By Ellie Krieger Techniques of Healthy Cooking By The Culinary Institute of America John Wiley & Sons Inc. / $65 / 2007 This cookbook expects a lot from you. Of course you will carve out seven hours to make one gallon of stock for a recipe that requires 2 ounces. You certainly own a kitchen scale so you can weigh all your ingredients, and you most definitely know what tomato concasse is without resorting to Google. Essentially a textbook for food-service professionals, Techniques of Healthy Cooking is at once inspiring and intimidating.
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