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By Rita Calvert and Rita Calvert,Contributing Writer | December 1, 1993
An incorrect baking time was given in the recipe for Spaghetti Pie in yesterday's A La Carte section. The pie should be baked, uncovered, for 25 minutes, then baked for 5 more minutes after the shredded mozzarella is added.The Sun regrets the error.While watching Mr. Food, Art Ginsberg, recently demonstrate recipes from his three new on-the-mark cookbooks ("Mr. Food Cooks Pasta" or "Chicken" or "Dessert") I was struck by the excitement he created in his audience over his simple, homey spaghetti pie, crunchy on the outside with a smooth rich interior.
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | July 3, 2014
Fazzini's Taverna had been open only about six weeks when we visited on a Saturday night. The restaurant, which occupies the old Piv's location on York Road in Cockeysville, was very crowded, with a 45-minute wait for a table if you were silly enough not to make a reservation on a Saturday night. There is a good explanation for the out-the-door crowds. Fazzini's Taverna is just about the most all-around satisfying restaurant I've reviewed in months and months. We had a great meal here, excellent service and a wonderful time.
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | July 3, 2014
Fazzini's Taverna had been open only about six weeks when we visited on a Saturday night. The restaurant, which occupies the old Piv's location on York Road in Cockeysville, was very crowded, with a 45-minute wait for a table if you were silly enough not to make a reservation on a Saturday night. There is a good explanation for the out-the-door crowds. Fazzini's Taverna is just about the most all-around satisfying restaurant I've reviewed in months and months. We had a great meal here, excellent service and a wonderful time.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | May 29, 2011
Kathleen Wilson from Laurel was looking for a recipe she lost during a move for what she called "lazy-day lasagna". She said the original recipe came from the back of a Mueller's pasta box some 25 years ago and was very good and easy. Donna Smith from Baltimore saw Wilson's request and said she "had to smile". She said that her mother gave her this recipe back in 1973 at her bridal shower as one of several "must-have" dishes for any new bride. Smith says that this lasagna comes together quickly and is very satisfying.
FEATURES
April 3, 1991
Corn, the all-American vegetable, is being discovered as the perfect addition to ethnic dishes as well. Corn has turned up recently in trendy foods like chutney, salsa and ratatouille.Here's a new ethnic twist on a traditional recipe for corn -- Mediterranean Corn Salad. It combines corn with ingredients and flavors so popular in cuisines along the sunny Mediterranean. Corn is mixed with cubes of mozzarella cheese, chunks of ripe red tomatoes, black olives and herbs in a simple lemon-vinaigrette dressing.
NEWS
By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | May 26, 2004
If you're looking for quick and easy ideas to bring your family to the table, they're here in Betty Crocker's Easy Family Dinners (Wiley, 2004, $22.95). Many of the dishes featured in this 190-page book are hardly inventive. Ready-made foods such as fish sticks, hot dogs, deli meats and canned pasta sauce make frequent appearances in the recipes. Some, such as the Turkey-Cheese Wraps, are so simple that they hardly require a recipe. (Spread herb-and-garlic spreadable cheese over tortilla.
FEATURES
By Charlotte Balcomb Lane and Charlotte Balcomb Lane,Orlando Sentinel | October 9, 1991
The growing popularity of Northern Italian cookery has changed the way Americans think of Italian food. Gone are the days when heavy, fat- and cheese-laden dishes like lasagna and baked ziti were the only Italian dishes Americans were familiar with.The ingredients in the following recipes are a blend of typical Northern Italian flavors.Pork Florentine8 slices boneless pork chops, sliced 1/8 -inch thick and trimmed of all visible fat (about 3/4 pound)10 ounces chopped, frozen spinach leaves, thawed and drained2 green onions, chopped2 tablespoons fresh parsley or basil, chopped1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1/8 teaspoon nutmeg, preferably freshly grated1 tablespoon Dijon-style mustard1 clove garlic, crushed2 ounces part-skim mozzarella cheese, grated (about 1/2 cup, loosely packed)
NEWS
By RENEE ENNA and RENEE ENNA,CHICAGO TRIBUNE | April 26, 2006
Pizza wheels are wonderful tools, ready to slice up a pie, pronto. Chicago deep-dish and stuffed pies, with their daunting crusts and super-thick fillings, present a tall challenge. In fact, that's what separated the winners from the also-rans in our testing of nine pizza cutters. All the brands performed efficiently on thin-crust pizzas, so if that's all you eat and make, you'll be fine with a $5-or-less cutter. The deep-dish pizzas were another story. We wanted a cutter that could make slices without too much effort, cutting but not crushing that thick outer crust, and with wheels big enough to navigate the fillings.
FEATURES
By ELLEN HAWKS and ELLEN HAWKS,SUN STAFF | April 8, 1998
"There is a restaurant in Story, Ind., which people come to from all over. They make the most wonderful seafood lasagna I have ever had," wrote Kim M. Hajduk of Fox River Grove, Ill. "The thought makes my mouth water. I haven't been there in about six years but I've been searching for this recipe and can't find it."Joanne Kibler of Wrightsville, Pa., contributed the recipe selected by our food tester, Laura Reiley.M. Vonita Bordine of Baltimore requested a recipe for a crispy drop cookie called chocolate Rice Krispies.
FEATURES
By Janet Hazen and Janet Hazen,LOS ANGELES TIMES SYNDICATE | September 22, 1999
There are four main axioms to preparing homemade lasagna:* Many steps are involved.* It always takes a long time.* It isn't exactly cheap.* It's always worth it.For me, and seemingly every child I know (regardless of ethnicity), lasagna is the quintessential comfort food. It's complex in flavor, yet homey and satisfying, and has great visual appeal. Depending on the ingredients, it can be a complete and very wholesome meal "in a square."When I was a kid, there was only one way to make this multilayered, oven-baked pasta dish, and that was from scratch.
NEWS
By RENEE ENNA and RENEE ENNA,CHICAGO TRIBUNE | April 26, 2006
Pizza wheels are wonderful tools, ready to slice up a pie, pronto. Chicago deep-dish and stuffed pies, with their daunting crusts and super-thick fillings, present a tall challenge. In fact, that's what separated the winners from the also-rans in our testing of nine pizza cutters. All the brands performed efficiently on thin-crust pizzas, so if that's all you eat and make, you'll be fine with a $5-or-less cutter. The deep-dish pizzas were another story. We wanted a cutter that could make slices without too much effort, cutting but not crushing that thick outer crust, and with wheels big enough to navigate the fillings.
NEWS
By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | May 26, 2004
If you're looking for quick and easy ideas to bring your family to the table, they're here in Betty Crocker's Easy Family Dinners (Wiley, 2004, $22.95). Many of the dishes featured in this 190-page book are hardly inventive. Ready-made foods such as fish sticks, hot dogs, deli meats and canned pasta sauce make frequent appearances in the recipes. Some, such as the Turkey-Cheese Wraps, are so simple that they hardly require a recipe. (Spread herb-and-garlic spreadable cheese over tortilla.
NEWS
By Cynthia Glover and Cynthia Glover,SPECIAL TO THE SUN | September 25, 2002
Specialty cheese-making in America is coming of age. When the American Cheese Society convened last month in Washington, D.C., for its 19th Annual Conference, there were 467 entries in the yearly competition. Compare that to the 20 or so entered in a contest held shortly after the society was formed in 1982. But there's more to this story than the growing number of contestants. "The biggest trend I see is an overall improvement in the quality of cheese being made," says Laura Werlin, author of The New American Cheese.
FEATURES
By Janet Hazen and Janet Hazen,LOS ANGELES TIMES SYNDICATE | September 22, 1999
There are four main axioms to preparing homemade lasagna:* Many steps are involved.* It always takes a long time.* It isn't exactly cheap.* It's always worth it.For me, and seemingly every child I know (regardless of ethnicity), lasagna is the quintessential comfort food. It's complex in flavor, yet homey and satisfying, and has great visual appeal. Depending on the ingredients, it can be a complete and very wholesome meal "in a square."When I was a kid, there was only one way to make this multilayered, oven-baked pasta dish, and that was from scratch.
FEATURES
By ELLEN HAWKS and ELLEN HAWKS,SUN STAFF | April 8, 1998
"There is a restaurant in Story, Ind., which people come to from all over. They make the most wonderful seafood lasagna I have ever had," wrote Kim M. Hajduk of Fox River Grove, Ill. "The thought makes my mouth water. I haven't been there in about six years but I've been searching for this recipe and can't find it."Joanne Kibler of Wrightsville, Pa., contributed the recipe selected by our food tester, Laura Reiley.M. Vonita Bordine of Baltimore requested a recipe for a crispy drop cookie called chocolate Rice Krispies.
NEWS
By Elaine Tassy and Elaine Tassy,SUN STAFF | April 17, 1997
Whopping portions of nicely seasoned entrees, hot crusty bread and a waterfront location make a meal at Vespucci's in the old Harbour House building on the City Dock in Annapolis worth trying.But service problems, dismal decor and disastrous desserts led my dining companion, Lisa Antonia Ranghelli, a 31-year-old Washington professional woman, and me to agree the eatery is a wanna-be elegant restaurant serving food that lacks oomph and doesn't merit the high prices.The restaurant has a more moderately priced bistro on the lower level and another on the outside dining deck, but we opted for the swankier upstairs room, a darkly decorated setting that had the feel of a hotel dining room and operalike background music that was cloying and unnecessary.
NEWS
By Elaine Tassy and Elaine Tassy,SUN STAFF | April 17, 1997
Whopping portions of nicely seasoned entrees, hot crusty bread and a waterfront location make a meal at Vespucci's in the old Harbour House building on the City Dock in Annapolis worth trying.But service problems, dismal decor and disastrous desserts led my dining companion, Lisa Antonia Ranghelli, a 31-year-old Washington professional woman, and me to agree the eatery is a wanna-be elegant restaurant serving food that lacks oomph and doesn't merit the high prices.The restaurant has a more moderately priced bistro on the lower level and another on the outside dining deck, but we opted for the swankier upstairs room, a darkly decorated setting that had the feel of a hotel dining room and operalike background music that was cloying and unnecessary.
FEATURES
By Larry Brown and Larry Brown,Seattle Times | December 4, 1991
I don't believe I ate that fourth slice of pepperoni with sausage and now my belt is so tight I'll probably look like the leaning tower of pizza when I get up.Got a case of the try-to-walk blues?Don't give it up. Lighten it up.Pizza can be plentiful in calories and fat, or it can be a healthful part of your meal planning. It's all in how you make it.The following recipes show the way to lighter pizza. And we're not talking about depriving yourself. This is not the "brush crust lightly with 1/8 teaspoon of finely minced anchovy in canola oil" school of pizza making.
FEATURES
By SEATTLE TIMES | April 14, 1996
They're a little old-fashioned, at first glance.But part of the appeal of baked pasta dishes is just that. They're warm and familiar, like something Mom might have made. Yet not overly familiar, if you jazz them up with great ingredients -- things Mom might have had a hard time finding or not thought of using.There are, for instance, the seafood sausage, fresh dill and white wine in the baked seafood pasta in today's recipes. Shrimp, red bell peppers, onions and garlic are other attractions of the dish.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | December 1, 1993
An incorrect baking time was given in the recipe for Spaghetti Pie in yesterday's A La Carte section. The pie should be baked, uncovered, for 25 minutes, then baked for 5 more minutes after the shredded mozzarella is added.The Sun regrets the error.While watching Mr. Food, Art Ginsberg, recently demonstrate recipes from his three new on-the-mark cookbooks ("Mr. Food Cooks Pasta" or "Chicken" or "Dessert") I was struck by the excitement he created in his audience over his simple, homey spaghetti pie, crunchy on the outside with a smooth rich interior.
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