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January 27, 2010
Sous Vide Salmon 2 5-ounce boneless, skinless salmon fillets Olive oil Sea salt Fresh ground pepper 2 fresh thyme sprigs Season the salmon with olive oil and a sprinkling of salt and pepper. Place a fresh thyme sprig on each fillet. Place the fish inside a gallon-sized zipper freezer bag. (Non-freezer plastic bags will be too thin.) Space the fillets at least 1 inch apart and press as much air as possible out of the bag. Submerge all but the top of the still-unsealed bag in a heavy pot of cool water.
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FEATURES
By Kit Waskom Pollard and For the Baltimore Sun | October 7, 2014
Over the summer, Harbor East favorite Pazo shifted its focus from Spanish food to Italian, featuring dishes like this spicy lobster pasta. Pairing freshly cooked lobster with Fresno chili-spiked tomato sauce, Chef Julian Marucci creates a fabulous special occasion dish that's easy to re-create at home. Marucci makes good use of the whole lobster, incorporating the cooked shells to create stock that infuses tomato sauce with the crustacean's unique flavor. The addition of hot Fresno pepper gives the sauce extra -- and welcome -- verve.
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NEWS
By Joe Stumpe and Joe Stumpe,KNIGHT RIDDER/TRIBUNE | February 6, 2005
Sometimes only roast beef will do. You know the kind of roast we're talking about - seasoned crust, big beefy flavor and juicy center. Not a fancy steak you can cut with a butter knife, or a pot roast braised until it's falling apart, but an honest piece of meat with flavor and texture. The problem is how to achieve this ideal roast. All too often, roast beef turns out as tough, dry, stringy and flavorless as the proverbial shoe leather. In fact, I'm convinced that's why roast beef seems to turn up on a lot fewer tables these days.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | October 7, 2014
Sue Sober of Baltimore was in search of the recipe for the potato chip cookies that were sold at Hutzler's department store. The last of the legendary department stores that provided goods and services to Baltimoreans for 132 years, closed over three decades ago. Many people still have fond memories of not only of the merchandise side of the store but its restaurants, tea rooms and bakeries. As luck would have it, Joyce Smith of Arbutus, who worked at Hutzler's in Westview until it closed in the late 1980s, sent in a recipe for the potato chip cookies.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 27, 2012
The annual Pillsbury Bake-Off concluded today in Orlando, Fla.  The $1 million winner was annonced live on "The Martha Stewart Show. " Here is Christina Verrelli winning recipe for Pumpkin Ravioli with Salted Caramel Whipped Cream. Among the 100 finalists were two Baltimore area residents. Susann Studz competed in the Entertaining Appetizers category with Sushi-Style Crescent Crab Rolls , and Laura Majchrzak competed in the Sweet Treats category with her original Carrot Cake Tart recipe.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | January 30, 1991
Ann Henry of Ellicott City sent us this "no fail" recipe for Mary Martara of Baltimore. Mary said she had always wanted to prepare a standing rib roast recipe but "shyed away because it is so very expensive." Be sure to follow Ann's recipe exactly. "You will have a tender, juicy roast with well-done slices on the outside and medium and rare slices on the inside," Ann says.Perfect Standing Rib Roast1 standing rib roast, 4 to 6 poundsSalt and pepperAllow roast to come to room temperature, three to four hours before serving.
FEATURES
March 27, 1991
* Yankee fans can get Steve Sax's favorite rice recipes, including Zucchini Rice, Lemon Rice Stuffed Sole and Big League Black Bean Soup, by sending a self-addressed, stamped envelope to Rice, Department BP, P.O. Box 740121, Houston, Texas 77274.* Mullet lovers, the Florida Department of Natural Resources has published a recipe pamphlet for you. It gives storage and cooking tips. To get a copy, send a stamped, self-addressed envelope to Florida Mullet, Dept. of Natural Resources, 1214 N. University Drive, Plantation, Fla. 33322.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | August 7, 1991
Jo Ann M. Nuetzel, one of Recipe Finder's regular contributors, found these simple plantain recipes for Ruth Schultz. Thanks again, Jo Ann!Plantains are ripe when the skin is black.Curried PlantainsPlantainsFlourCurry powderCinnamonButterPeel, slice and roll plantains in flour that's had a little curry powder and or cinnamon added; saute in butter ununtil golden.Fried PlantainsPlantainsBisquickOil for deep fryingDip ripe chunks of plantain in Bisquick batter and deep fry in oil ununtil golden brown.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | January 14, 2004
Gloria Vermillion of North Canton, Ohio, requested a recipe for a bean salad. She wrote: "My husband and I enjoy the bean salad at Fisher Foods Inc. in North Canton. Could someone have the recipe?" Bonnie Hull of Williamsport, Md., responded with a recipe. "I believe this is the classic of bean salads," she wrote. Mixed-Bean Salad Makes 8 servings 1/2 cup vegetable oil 2/3 cup cider vinegar 3/4 cup sugar, or less, to taste 1 teaspoon salt 1/2 teaspoon pepper one 14- to 16-ounce can cut green beans, drained one 14- to 16-ounce can yellow waxed beans, drained one 14- to 16-ounce can red kidney beans, drained and rinsed to remove color 1 medium onion, chopped Mix oil and vinegar with sugar, salt and pepper.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | April 14, 2004
Louise K. Smith of Havre de Grace requested a recipe she has lost. "I think it was called Sundae Tart and was on a Bisquick box about 45 years ago. The tarts were wonderful with a filling and canned fruit and a jelly glaze. Although you were supposed to spread the dough on muffin pans, I spread it on an upside down muffin pan. When they were baked I removed them and allowed them to crisp up. I hope some reader has this recipe," she wrote. Marie Manik of Baltimore responded. "I have had this Bisquick recipe booklet in my kitchen since 1957 and I believe it came packaged with a box of Bisquick."
NEWS
By Kit Waskom Pollard and For The Baltimore Sun | October 6, 2014
October is a gorgeous month in Maryland - prime time to do a little grilling and dine alfresco. At Bushmill Tavern in Abingdon, chef Mark Littleton regularly grills burgers and steaks, but occasionally he also likes to add fish to the mix.  Littleton, who gained an enthusiastic following during his years cooking in Baltimore restaurants, including Annabel Lee Tavern and Adam's Eve Gastropub, says autumn is the perfect time to whip up crunchy, flavorful...
NEWS
By Kit Waskom Pollard and For The Baltimore Sun | October 6, 2014
Corner Pantry chef and co-owner Neill Howell is known for his way with British specialties and his fresh, easy take on casual meals. Here, he combines some of late summer's best ingredients, from bright yellow watermelon to herbs clipped from the garden, in a colorful and simple-to-make salad. Tossed with citrusy soy dressing and topped with duck cooked in its own fat then re-crisped in a hot oven, the salad is fresh, savory and full of late summer's most-loved flavors. Yellow Watermelon & Crispy Duck Salad with Sesame Soy Dressing Yield: Two entrée-size salads For the sesame soy dressing: 1 tablespoon yellow rock sugar (crystallized cane sugar available at Asian grocery stores and online)
FEATURES
By Julie Rothman and For The Baltimore Sun | October 3, 2014
Thanks to the ever-growing craft-cocktail movement, drinks made with fresh and regional ingredients, homemade syrups and quality artisanal spirits are showing up on menus throughout Baltimore. Using ingredients such as coffee-infused tequila, apple brandy and small-batch gin, local restaurants and bars are brimming with new cocktail offerings this fall. Some of the city's best mixologists shared the recipes for their signature libations, featuring belly-warming, spirit-forward flavor profiles just right for the cooler days of autumn.
FEATURES
By Kit Waskom Pollard | October 2, 2014
At Lib's Grill in Perry Hall, Chef Daniel Chaustit welcomes the summer months with bright colors and the fresh flavors of seasonal fruits. This salad celebrates a variety of flavors and textures, combining crunchy fennel, meaty pistachios, tangy goat cheese, sweet strawberries and earthy beets. On the plate, the riot of color “screams summer,” says Lib's Grill manager Nick Liberatore. Great flavors, fun colors and wild textures? That's definitely something to shout about. Roasted Beets and Goat Cheese with Pomegranate Molasses & Fennel Salt Serves 4 2 pounds assorted beets 2 tablespoons neutral oil, such as vegetable oil Salt to taste ¼ cup toasted pistachios 1 tablespoon roasted fennel seeds ¼ cup strawberries, hulled 1 cup baby arugula 1 bulb baby fennel ¼ cup sherry vinegar ¿ cup kosher salt ¼ cup goat cheese Pomegranate molasses (available at most Middle Eastern or Asian markets)
FEATURES
By Kit Waskom Pollard and For The Baltimore Sun | October 1, 2014
At The Arthouse in Hampden, Chef Jordi Miller uses simple ingredients to create pizzas and pastas that are fresh, creative and delicious. Here, she makes the most of Maryland crabmeat and asparagus, combining them with fresh pappardelle and a mustardy cream sauce. Instead of making your own pasta, you can substitute your favorite store-bought brand. But for adventurous home cooks, the paper-thin pappardelle will require a pasta roller. “Cheap ones start at around $20 and will suit your purposes,” says Miller.
ENTERTAINMENT
Julie Rothman and For The Baltimore Sun | September 30, 2014
Cara Kohler of Baltimore wanted the recipe for the delicious cheesy baked grits casserole served at a cookout over the summer. She said she had never enjoyed grits as much as she did these, and they seemed to be a hit with everyone at the party. Tracy Swindel , also of Baltimore, shared her go-to recipe for baked grits from "The Lady & Sons: Savannah Country Cookbook" by Paula Deen . Swindel said she frequently makes this dish for large gatherings because it can be made ahead of time and the recipe doubles well if you are feeding a crowd.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | March 17, 2004
Pat Peters of Salem, Ore., wrote: "At the Guest House in Salem, they serve a sauerkraut soup that is really good. My husband and I really enjoy it; however, no one knows just when it will be made. Would love the recipe." Sandy Schwilk of Ewing, N.J., responded. She wrote, "Try this recipe for sauerkraut soup. I make this at home during the fall and winter, served with butter and dark bread. Also, by request, I make this for an `Oktoberfest' at my hunting and fishing club for 40-50 people, by multiplying the recipe four or five times."
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | March 3, 2004
Joy R. Dion of Northampton, Mass., says she has been searching for years for a recipe her mother made called Peach Pizza. "I don't know if it is an Italian recipe or not but it was made in a pizza pan. I don't really know the ingredients or what time it was in the oven. It evokes fond memories and I would be so appreciative if you could find the recipe for me." Jeannie Armstrong of Dayton, Md., responded with tester Laura Reiley's choice. She wrote: "Joy R. Dion was looking for a peach pizza recipe.
ENTERTAINMENT
By Donna M. Owens and For The Baltimore Sun | September 30, 2014
Talking with Boog Powell can make you hungry. By the time the former Orioles star and current barbecue master has rhapsodized about the pleasures of, say, pit beef with horseradish sauce, homemade buttermilk biscuits and grilled asparagus with rosemary, chances are your mouth will be watering. "Oh, I love food," says the 6-foot-4 former slugger, laughing heartily. "I enjoy eating a good meal, whether it's steamed crabs, or collard greens and cornbread. … But my favorite is barbecue.
ENTERTAINMENT
By John Thomas and For The Baltimore Sun | September 24, 2014
For tailgating purposes, avocados are mostly used for chip-dipping guacamole. However, it is easy to change things up and offer an amazing appetizer that most tailgate aficionados haven't even considered. When avocados are grilled, the inside turns soft and molten, with a hint of nutty flavor. It can be easily scooped with a spoon and enjoyed with a variety of toppings. This is a fantastic game-day appetizer. Grilled avocados with pulled pork Ingredients 6-8 fresh ripe avocados 2 cups prepared pulled pork 2 cups shredded cheese salsa The morning of the tailgate, cut the avocados in half, and remove the pits.
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