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ENTERTAINMENT
By John Lindner, Special To The Baltimore Sun | December 11, 2011
With the Tortellini Boscaiola ($10), Pazani (a combination of the words pasta, pizza and panini) delivers a rich cream sauce that's remarkably pumpkin orange for a rose. This is a tenaciously clingy sauce. You could complain that the sauce isn't as silky as you might expect in a rose cream, but that's nitpicking. Any pasta style would work with this Boscaiola, but stick with the cheese-stuffed tri-color tortellini — Pazani presents it al dente. Boscaiola recipes can call for sausage or bacon.
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NEWS
By Julie Rothman, Special to The Baltimore Sun | December 8, 2011
Former Baltimorean Steve Raichlen — author of "The Barbecue Bible," "How To Grill" and "Planet Barbeque!" — recently added to his impressive cookbook collection with the release of an eBook titled "Raichlen's Tailgating: 31 Righteous Recipes for On-the-Go Grilling. " Raichlen, who has firmly established himself as master of all things barbecue, has now turned his attention to the distinctly American institution of tailgating. As Raichlen observes in his introduction, "Tailgating would appear to be little more than a big, rambunctious party in a parking lot. But scratch beneath the surface of the beer- and brat-fueled conviviality and you'll discover a raw desire to win. Yes, tailgating itself has become a competition sport.
ENTERTAINMENT
By John Houser III, Special To The Baltimore Sun | November 16, 2011
Mission BBQ celebrates America, from its heroes — firefighters, soldiers, police — to its food — barbecue. With a familiar restaurant concept, a handsome interior design and a short menu, Mission BBQ is a welcome change of pace in chain restaurant-heavy Glen Burnie. While not bad, the barbecue could be better. Still, it's a concept you could see expanding to other counties, and eventually, states. Mission BBQ feels familiar in a fast casual way. It's set up like a Chipotle or Qdoba — you order at a cash register and wait for your food at a pick-up station.
ENTERTAINMENT
By Kit Waskom Pollard, Special To The Baltimore Sun | November 7, 2011
For lovers of Asian flavors, organic and local food and, of course, noodles, the new Republic Noodle in Federal Hill hits a sweet spot. Owners David Lynch and Christopher Boylan — who live nearby — opened the Asian restaurant in September, hoping to make it a new neighborhood favorite. With Lynch and chef de cuisine Henry Hong, formerly of Suzie's Soba, working the wok, and a menu gathering flavors and cooking methods from across the continent (the name "Republic Noodle" is a nod to the pan-Asian approach)
ENTERTAINMENT
By John Houser III, Special To The Baltimore Sun | October 26, 2011
Since 1869, Patrick's of Pratt Street has been a Baltimore institution. But after more than 140 years, the owners of the long-standing Irish pub are tempting tradition. Last year, they brought in new managers who have been trying to broaden Patrick's culinary borders to include more gastropub fare. While the menu changes succeed for the most part, a lot is lost in the details. To say that Patrick's is a small restaurant would be generous. Imagine a small row home whose front room has been half-filled with a large wooden bar, with tables occupying the rest of the floor space.
EXPLORE
By Lisa Kawata | October 25, 2011
There's more cooking at Westwood Unique Furnishings & Antiques than meets the eye. Wander past the antique chests and art deco lamps to the back of the shop, and customers might be surprised to see a large kitchen fully stocked with pots and pans and plenty of spatulas for serving hearty meals. And that's exactly what the kitchen is used for. For the past three years, Westwood's owner, Ingrid Melber, has turned over her shop's large back kitchen to her friend and personal chef, Alba Johnson, on Friday nights for Mediterranean cooking classes.
EXPLORE
By Lisa Kawata | October 3, 2011
Everybody knows where Café 165 is. When owner Phil Day was choosing a name for his new restaurant on Pylesville Road, he went with something everyone could remember. Café 165, simply put, is on Rt. 165. “It's short, catchy and summed it all up,” says Day, who opened the eatery in March 2010 and now has northern Harford residents eating out of his hand, uh, plate. Café 165 is a place where the burgers will keep you coming back as much as the crab pretzels or stuffed rockfish.
EXPLORE
By Donna Ellis | September 8, 2011
Peppers are, arguably, among the easiest home garden crops to grow. Problem is, they take forever to do so. They usually don't come into their own until after the tomatoes are gone and the herbs are exhausted from the heat. So, herby, tomato-ey, peppery sauces become somewhat problematic. We can still do a lot with peppers, though, whether they're "plain old" bell peppers or more exotic varieties. Sticking good stuff inside them is a great approach. This way, we can create main courses — many of them pretty much one-dish meals — that will take us through these early back-to-school evenings when we're still using local produce but looking for something a bit more substantial for supper than raw veggies and cold meat.
ENTERTAINMENT
By John Houser III, Special To The Baltimore Sun | August 30, 2011
With TVs on the walls, in the booths and hanging from the ceiling, the Field House in Canton is a wonderful place to have a few beers and watch multiple games at once. On a recent visit, however, some of the food played third-string to the entertainment and libations. The enormous space, which used to be Ray Lewis' Full Moon BBQ, gives off a steak house-meets-frat house vibe: High-backed leather booths and college banners abound. Our first server was a bartender who, upon being asked whether the "local calamari" ($10)
EXPLORE
By Donna Ellis | August 25, 2011
Although it should be against the law to start classes before Labor Day, summer is over for most families here in the Free State. While the lunar calendar affords us a few more weeks until the autumnal equinox, the school calendar forces us to get back to some sort of mealtime routine. And that usually means supper in a hurry to fit our more regimented schedules. Indeed, even those of us without brilliant little students at home tend to adopt a slightly more regular schedule when school starts up again.
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