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By Colleen Pierre, R.D. and Colleen Pierre, R.D.,Contributing Writer | May 19, 1992
Honest-to-goodness low-fat hot dogs and hamburgers have arrived, just in time for your Memorial Day cookout.Hormel Lite and Lean hot dogs at 45 calories and one gram of fat each, and Healthy Choice Jumbo Franks at 50 calories and one gram of fat each, really deserve a low-fat label. Wrap them in large buns and smother them in mustard, relish, ketchup and onions for a nearly nonfat treat.They are a far cry from standard chicken and turkey franks at 9 to 11 grams of fat each, or traditional franks at 13 to 17 grams of fat each.
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HEALTH
By Andrea K. Walker, The Baltimore Sun | September 30, 2011
The family of a Maryland man who died of listeria is suing the Colorado melon farm that grew cantaloupes linked to a nationwide outbreak of the deadly bacteria. The family of Clarence D. Wells, who died in August, filed the lawsuit against Jensen Farms and Frontera Produce in U.S. District Court on Friday, according to court records. The family could not be reached for comment Friday. Wells ate cantaloupe on several occasions during the weeks before his death, court documents said.
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ENTERTAINMENT
By John-John Williams IV, The Baltimore Sun | September 15, 2011
The key to the perfect tailgating offering is impressing your fellow sports fans with foods that are flavorful and hearty. When you're a gourmet chef like Cinghiale's Julian Marucci, using fresh ingredients helps give classics a fresh spin. "You want to impress people by showing them different types of food that people wouldn't usually make," said Marucci, the 28-year-old executive chef for the Harbor East Italian restaurant. "It comes down to seasoning, execution and technique.
ENTERTAINMENT
By John-John Williams IV, The Baltimore Sun | September 15, 2011
The key to the perfect tailgating offering is impressing your fellow sports fans with foods that are flavorful and hearty. When you're a gourmet chef like Cinghiale's Julian Marucci, using fresh ingredients helps give classics a fresh spin. "You want to impress people by showing them different types of food that people wouldn't usually make," said Marucci, the 28-year-old executive chef for the Harbor East Italian restaurant. "It comes down to seasoning, execution and technique.
ENTERTAINMENT
By Robin Tunnicliff Reid and Robin Tunnicliff Reid,SPECIAL TO THE SUN | August 23, 2001
"FRESH" AND "fast food" are not words that often appear in the same sentence. But there's a newcomer in town that's serving fresh food pretty darn fast. The newcomer is Baja Fresh Mexican Grill, and it's part of a chain based in California. Since the first Baja debuted in 1990, the privately held company has opened more than 100 restaurants in 12 states and the District of Columbia. In the Baltimore area, there are two - in Columbia and Hunt Valley. Baja touts its dedication to freshness in big, bold letters splashed across the walls above the open kitchen.
NEWS
By Betty Rosbottom and By Betty Rosbottom,Special to the Sun | July 21, 2002
Recently, I discovered a recipe for a grilled Caesar salad created by Vicki and Steve Caparulo, talented cooking teachers and recipe developers. I first heard of this unique version from a friend who swooned as she described the lightly grilled wedges of romaine lettuce brushed with anchovy-scented mayonnaise dressing that she had sampled in one of the couple's cooking classes. As finishing touches, grated Parmigiano-Reggiano cheese and freshly ground black pepper were sprinkled over the warm, slightly charred greens.
HEALTH
By Andrea K. Walker, The Baltimore Sun | September 30, 2011
The family of a Maryland man who died of listeria is suing the Colorado melon farm that grew cantaloupes linked to a nationwide outbreak of the deadly bacteria. The family of Clarence D. Wells, who died in August, filed the lawsuit against Jensen Farms and Frontera Produce in U.S. District Court on Friday, according to court records. The family could not be reached for comment Friday. Wells ate cantaloupe on several occasions during the weeks before his death, court documents said.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | April 10, 1991
...TC SIDESTEP TEDIOUS preparation without shortchanging flavor. This delicious, ethnic meal uses fresh ingredients and bottled picante, salsa or taco sauce for delicious flavor.Ground beef or pork smmers briefly with garlic, ginger, soy sauce and spicy sauce for a zesty topping for shredded romaine and spinach.Tomatoes, peanuts and cilantro add additional Thai touches and lively color contrast.Choose either mild, medium or hot sauce for just the amount of heat your family wants.This recipe is from Pace Picante Sauce.
NEWS
By ROB KASPER | February 27, 2008
Thanks to Julius Caesar, we have leap year. Back in 45 B.C., he established it as part of his Julian calendar. In 1582, Pope Gregory XII fine-tuned it. In tribute to the leap year and the extra day of February it brings us this week, I ate Caesar salads. The original salad - a mixture of romaine lettuce, croutons, garlic, parmesan, a few drops of Worcestershire, olive oil, lemon juice and a raw egg - is said to be the creation of another guy named Caesar. That would be Caesar Cardini, a restaurateur who lived in San Diego and operated a hotel in Tijuana, Mexico, and claimed to create the dish in the 1920s.
NEWS
By Bill Daley and Bill Daley,Chicago Tribune | May 2, 2007
Guess who was the highfalutin cook of my family when I was growing up? Me. I stayed busy whipping up French dishes a la Julia Child or concocting chili-laden Chinese stir-fries. My mother was more than happy to stay out of the kitchen, but she was a very good basic cook. Her fried fish, shrimp scampi and this homey slumgullion were among her classics. Slumgullion is said to be old Gold Rush slang for stews made from leftovers, according to The New Food Lover's Companion. My mother always started hers fresh.
NEWS
By Betty Rosbottom and By Betty Rosbottom,Special to the Sun | July 21, 2002
Recently, I discovered a recipe for a grilled Caesar salad created by Vicki and Steve Caparulo, talented cooking teachers and recipe developers. I first heard of this unique version from a friend who swooned as she described the lightly grilled wedges of romaine lettuce brushed with anchovy-scented mayonnaise dressing that she had sampled in one of the couple's cooking classes. As finishing touches, grated Parmigiano-Reggiano cheese and freshly ground black pepper were sprinkled over the warm, slightly charred greens.
ENTERTAINMENT
By Robin Tunnicliff Reid and Robin Tunnicliff Reid,SPECIAL TO THE SUN | August 23, 2001
"FRESH" AND "fast food" are not words that often appear in the same sentence. But there's a newcomer in town that's serving fresh food pretty darn fast. The newcomer is Baja Fresh Mexican Grill, and it's part of a chain based in California. Since the first Baja debuted in 1990, the privately held company has opened more than 100 restaurants in 12 states and the District of Columbia. In the Baltimore area, there are two - in Columbia and Hunt Valley. Baja touts its dedication to freshness in big, bold letters splashed across the walls above the open kitchen.
FEATURES
By Colleen Pierre, R.D. and Colleen Pierre, R.D.,Contributing Writer | May 19, 1992
Honest-to-goodness low-fat hot dogs and hamburgers have arrived, just in time for your Memorial Day cookout.Hormel Lite and Lean hot dogs at 45 calories and one gram of fat each, and Healthy Choice Jumbo Franks at 50 calories and one gram of fat each, really deserve a low-fat label. Wrap them in large buns and smother them in mustard, relish, ketchup and onions for a nearly nonfat treat.They are a far cry from standard chicken and turkey franks at 9 to 11 grams of fat each, or traditional franks at 13 to 17 grams of fat each.
NEWS
By Bev Bennett and Bev Bennett,Special to the Sun | August 4, 2002
My introduction to watercress came years ago when my family went hiking through Kettle Moraine in eastern Wisconsin. This stunningly beautiful range of ridges and ponds came alive with thatches of green growing in the fast-running brooks. Naturally, I had to discover for myself what this thriving vegetation was. One taste of the peppery leaf was a giveaway. It had to be watercress. I became an instant fan but had to wait for years until supermarkets caught up with my appetite. Now watercress, a harvested crop, is widely available in supermarkets and farmers' markets.
FEATURES
By Michael Sternand Jane Stern and Michael Sternand Jane Stern,Universal Press Syndicate | September 23, 1990
ST. LOUIS -- "The Grove," as friends of Busch's Grove Restaurant know it, has been around for a century. John Busch started it in 1890 when he turned a general store called the Woodland Grove into a restaurant. His son, along with Paul Kammerer, took over 28 years later; and the rest is St. Louis culinary history. (For further historical information, look at the carving in Busch's Grove's men's bar, where the founders are pictured in bas-relief.)There is an old-fashioned, country-club feel about this venerable restaurant, some of whose tables have been occupied by the same families for generations.
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