NEWS
By Jacques Kelly | May 26, 2009
The third-graders at a Catonsville elementary school recently took a break from the usual cafeteria fare of corn dogs and pizza to sample organic, field-grown salad greens mixed with black olives, apple cider vinegar and oil, Maryland strawberries and honey. And they became chefs for a day, mixing their own salads and making their own dressing. Their experience last week was a culmination of a three-morning seminar, called "Days of Taste," which teaches children about what's produced on Maryland farms, tells them about non-processed foods and encourages them to grow a little more adventurous at mealtime.
NEWS
By Janet Gilbert | March 29, 2009
Someday, some unlucky family member is going to have to drive me to the emergency room, where my rapid-onset stomach pains and vicious headache will cause medical professionals to perform many tests to no avail. Appendicitis? Meningitis? Encephalitis? Writhing, delirious with fever, I will manage nonetheless to mutter an incongruous phrase that will prove instrumental in the diagnosis of my condition. Maybe it will be: "Harry and David currant jelly." But it could just as well be: "pickled beets," "minced clams" or "cranberry muffin mix."
NEWS
By Rob Kasper | February 5, 2009
237-239 W. Read St., 410-462-6200. Open 7 a.m.-7 p.m. Monday-Friday and 10 a.m.-7 p.m. Saturday-Sunday. The 200 block of W. Read St. is one of Baltimore's quaint treasures. Its small shops give it the feel of a village tucked underneath the roar of the city. Zachi Cafe & Gourmet Market is a relatively new resident, moving in last November. It has a few tables and chairs, but when I was there, most of the people sitting were simply pausing as they picked up takeout orders. The fare is Middle Eastern; it's boldly spiced and much of it is wrapped in pita.
NEWS
By Elizabeth Large | January 11, 2009
I last ate at Peter's Inn in 1993. It was still calling itself a biker's bar, although maybe with a wink, and I described the food as "home-cooked with a little pizazz." A couple of years later, Bud Tiffany and his wife, Karin, who was working in the kitchen at the time, bought the place from owner Peter Denzer. They've made a few changes, to say the least, although not so much in the bar itself. The place still has its biker-bar charm, but it's a very cleaned-up version. (Is there such a thing as biker-bar chic?
NEWS
By Elizabeth Large | September 28, 2008
Hamilton Tavern is the noisiest restaurant I've ever eaten in. OK, maybe not noisier than RA Sushi with its loud rock and roll, but for a restaurant where no music is playing, it was the noisiest. Blame the handsome decor: the hardwood floors, the pressed-tin ceilings, the bare benches and tables, the interesting farm implements that are an integral part of the split-level dining room. (You open the front door with a wooden scythe handle.) No TVs, thank goodness, to add to the chaos. It's a great room with a built-in patina, only it's loud.
NEWS
By Donna Pierce | July 9, 2008
Should you decide to forgo the bread in this shrimp-salad sandwich, you'll be just as satisfied with this recipe as a main-course salad. I know this because I've become addicted to the salad since I first happened on the combination of sweet shrimp, spicy sausage and soft bitter greens about two months ago. The sandwich idea came about recently, after my friend began to reminiscence about France's Provence region and our first introduction to the delicious...
NEWS
By ROB KASPER | May 28, 2008
It was a salad that got started by mistake. I was in the garden, weeding between the shallots, when the blade from the weeding tool accidentally nicked a shallot. It was an inadvertent harvest. This happens more often than I care to admit. I will be puttering around and I uproot something or step on some promising crop. It is a part of gardening, and I have learned to salvage dishes from these unwitting moves. The other day, for instance, the suddenly harvested shallot became part of the dressing for a salad.
NEWS
By Ellen Nibali and Jon Traunfeld | May 24, 2008
Can you identify whether this is a weed or flower? (Photo sent through HGIC's Web site.) It looks like that invasive Canadian thistle. I'm afraid to wait any longer because that stuff takes over gardens! This plant is about to have a single large bloom. Happy news. You have a perennial poppy. It will probably be red or orange, though there are a few other colors, such as pink or white. Because of arthritis, I need to garden differently. Got any ideas? Can I grow vegetables in pots? Are tomato plants too big for pots?
NEWS
By Betty Rosbottom | September 30, 2007
When we returned after being away on vacation for several weeks, some good friends suggested that we all catch up by having a pizza supper together. The hosts offered to pick up several varieties of pies from a local pizzeria (one that specializes in inventive creations) and to make a couple of sorbets for dessert. I volunteered to be in charge of the salad. At first I was going to toss together my mainstay "insalata" of mixed greens coated with a red-wine dressing, but in the back of my mind was the memory of an unusual recipe for a salad of arugula and baby spinach dressed in sherry vinaigrette garnished with thinly sliced cantaloupe and prosciutto.
NEWS
By ROB KASPER | September 5, 2007
Stone Mill Gourmet 2 Go Green Spring Station, 10751 Falls Road, Lutherville -- 410-821-1310 Hours --10 a.m-9 p.m. Monday-Saturday, 10 a.m.-3 p.m. Sunday The do-it-yourself craze, so popular in home repairs, has spilled over to carryout food. A prime example of this is Gourmet 2 Go, the new addition to the Stone Mill Bakery operation in Green Spring Station. This stylish dispensary is adjacent to the Stone Mill Cafe, stretching out in a space that once housed the Brooklandville post office.