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By KAREN NITKIN and KAREN NITKIN,SPECIAL TO THE SUN | June 1, 2006
So what happens when a philosophy major who wants to open a pizza and sub shop doesn't get the location he wants in Charles Village? He walks down the street. And he keeps walking until he finds a vacant storefront. Then he opens his restaurant there. And that, according to Joe Edwardsen, is why he opened his Joe Squared Pizza and Bar in a borderline-unsavory stretch of North Avenue. It's easy to imagine that this restaurant would have been a smash hit in Charles Village, but on North Avenue, it feels like the right restaurant in the wrong place.
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ENTERTAINMENT
By Frederick N. Rasmussen | fred.rasmussen@baltsun.com | March 4, 2010
Marcellina "Lena" Prati, a former Greenwich Village restaurateur who attributed her longevity to keeping busy and enjoying several glasses of wine each day, died Feb. 21 of colon cancer at Gilchrist Hospice Care. The Timonium resident was 109. Marcellina Bragoli, the daughter of a musician and a homemaker, was born and raised in Piacenza, Italy, where she also attended school. "When she was 18, she left Piacenza for New York City. She came over in steerage with a friend from home who would eventually become her sister-in-law," said her daughter, Midge DeSesa of Timonium.
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NEWS
By Betty Rosbottom and Betty Rosbottom,Special to the Sun | January 19, 2003
Much to my surprise and his, my thirtysomething son has turned out to be a talented cook. In fact, when he and his wife entertain, it is usually Michael who plans and executes the menus. He loves having friends over and often organizes his social life around sporting events. A passionate football fan, he looks forward every year to the Super Bowl, when he invites a small group to his house to watch the game and to enjoy a homemade meal. Knowing that he keeps the menus for his bowl parties simple, I couldn't resist sending him a new sandwich recipe that I recently created.
NEWS
By Kate Shatzkin and Kate Shatzkin,kate.shatzkin@baltsun.com | November 19, 2008
When my mother wrote down the recipe for her stuffing, which since childhood I've considered the best thing about Thanksgiving, she left out a few details. Like the amount of melted butter. How much? I'd ask her as a young adult, trying to re-create this taste of home on my own, far away. "A lot," she'd say. And how much sage? "Tons," she'd reply. "You can never have enough." On other aspects of the recipe - we never were told where it came from - Mom was a stickler. "It's beef broth," she'd call back to remind me. "Don't make the mistake of using chicken.
NEWS
By Susan Reimer and Susan Reimer,SUN REPORTER | November 14, 2007
Today we continue our three-week series to get you ready for a no-fuss Thanksgiving feast. In the 1970 black comedy Diary of a Mad Housewife, Tina Balser's obnoxious young daughters rebel at the Thanksgiving dinner table because she has altered the stuffing recipe. "This stuffing tastes different. Why didn't you make the old kind of stuffing we love?" Silvie whines. While talk of politics, religion or old family feuds can spoil Thanksgiving dinner, nothing will ruin it faster than changing the stuffing recipe.
NEWS
January 22, 1993
Leo KlineStudied sourdough breadRICHMOND, Calif. -- Leo Kline, a biochemist who discovered the key ingredient that gives San Francisco sourdough bread its tangy flavor, died Jan. 10 of a heart attack at age 76.Before Mr. Kline's discovery, the bread's distinctive flavor was attributed to a combination of the city's fog, local ovens and the skill of San Francisco bakers.After two years of research with colleague T. Frank Sugihara, Mr. Kline discovered Lactobacillus sanfrancisco, a microorganism in sourdough starter that produces lactic acids and acetic acids.
FEATURES
By Linell Smith | March 20, 1993
Donna's Coffee Bar2 W. Madison at Charles St. Hours: Open Mon.-Thurs. 8 a.m. to 11 p.m.; Fri., 8 a.m. to 1 a.m.; Sat. 10 a.m. to 1 a.m. and Sun. 10 a.m. to 10 p.m. (410) 385-0180.The sight of platters heaped with roasted vegetables standing next to plates with thick slices of cake and the smell of fresh bread which curls into the aroma of coffee help make a trip to Donna's become an excursion for the senses.The menu offers a tempting array of soups, salads, sandwiches and dinner pastas. Donna's Salad ($4.75)
NEWS
By ATLANTA JOURNAL-CONSTITUTION | January 29, 2006
An upscale sandwich-shop favorite works well in home kitchens, too, thanks to the ready availability of good sourdough bread in many supermarket bakeries. For variety, substitute goat cheese for mozzarella, and fresh tomatoes in season. Look for prepared pesto sauces in the deli. If possible, use vacuum-packed sun-dried tomatoes rather than dried or oil-packed; they're soft enough to eat from the bag without rehydrating, and there's no excess oil. A bonus: They're already sliced into slivers and ready to use. MOZZARELLA WITH PESTO AND SUN-DRIED TOMATO SANDWICH Makes 1 sandwich Total time: 5 minutes 2 teaspoons reduced-fat mayonnaise 2 slices sourdough bread 1 (3 / 4-ounce)
ENTERTAINMENT
By ELIZABETH LARGE and ELIZABETH LARGE,SUN RESTAURANT CRITIC | June 10, 1999
The Phillips empire should be moving into Annapolis this summer. If all goes well, the seafood chain will take over Vespucci, the Italian restaurant at 7 Dock St., at the end of the month.With its view of the water, the location is a natural for an eighth Phillips. "It has a beautiful interior," says Honey Konicoff, corporate director of marketing for the chain. "We'll make a few minor adjustments to make it feel more like a Phillips, and then a week later we'll open the doors."The menu will be much the same as at the other restaurants in the chain -- at least 50 percent crab dishes.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Restaurant Critic | June 11, 1993
Hammerstein'sWhere: 326 N. Charles St.Hours: Monday through Friday 7 a.m. to 6 p.m., Saturday10 a.m. to 5 p.m.Credit cards accepted: NoFeatures: Gourmet deliNon-smoking section? NoCall: (410) 837-0295Prices: Sandwiches, $2.25-$5.95***This place ought to be packed at lunchtime. The food is good and more interesting than you'll find at a lot of sandwich places, and it's moderately priced. But I'm not complaining. I like not having to wait in line at this pretty little gourmet deli- and I like having my choice of the several cafe tables.
NEWS
By Susan Reimer and Susan Reimer,SUN REPORTER | November 14, 2007
Today we continue our three-week series to get you ready for a no-fuss Thanksgiving feast. In the 1970 black comedy Diary of a Mad Housewife, Tina Balser's obnoxious young daughters rebel at the Thanksgiving dinner table because she has altered the stuffing recipe. "This stuffing tastes different. Why didn't you make the old kind of stuffing we love?" Silvie whines. While talk of politics, religion or old family feuds can spoil Thanksgiving dinner, nothing will ruin it faster than changing the stuffing recipe.
NEWS
By MARGE PERRY and MARGE PERRY,NEWSDAY | July 23, 2006
This sandwich is more than just ingredients between two slices of bread: The muffaletta is actually a hollowed-out bread filled with layers of cooked chicken breast, roast beef and olive salad. Make this at least 30 minutes ahead of time: The flavors meld and blossom as it sits. CHICKEN MUFFALETTA Makes 2 servings 1/3 cup drained chopped green stuffed olives 3 canned artichoke hearts, drained and chopped 2 bottled roasted red peppers, drained and chopped 2 tablespoons chopped fresh basil 1 small clove garlic, minced 1 tablespoon drained capers 1 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil 1 round (8-ounce)
ENTERTAINMENT
By KAREN NITKIN and KAREN NITKIN,SPECIAL TO THE SUN | June 1, 2006
So what happens when a philosophy major who wants to open a pizza and sub shop doesn't get the location he wants in Charles Village? He walks down the street. And he keeps walking until he finds a vacant storefront. Then he opens his restaurant there. And that, according to Joe Edwardsen, is why he opened his Joe Squared Pizza and Bar in a borderline-unsavory stretch of North Avenue. It's easy to imagine that this restaurant would have been a smash hit in Charles Village, but on North Avenue, it feels like the right restaurant in the wrong place.
NEWS
By CAROL MIGHTON HADDIX and CAROL MIGHTON HADDIX,CHICAGO TRIBUNE | February 8, 2006
Mom's meatloaf was the typical trifecta: a mixture of ground veal, pork and beef, all bound together with egg and bread crumbs. The best part, though, was the next day, when she gave us slices of the loaf nestled between slices of white bread smeared with mayonnaise for our lunchboxes. I still love them. But now I like to vary them a bit by adding a flavored mayonnaise, baby lettuces and switching from Wonder Bread to sourdough or a whole-grain bread. Sometimes the mayo gets a touch of minced garlic or hot chiles, as in this recipe.
NEWS
By ATLANTA JOURNAL-CONSTITUTION | January 29, 2006
An upscale sandwich-shop favorite works well in home kitchens, too, thanks to the ready availability of good sourdough bread in many supermarket bakeries. For variety, substitute goat cheese for mozzarella, and fresh tomatoes in season. Look for prepared pesto sauces in the deli. If possible, use vacuum-packed sun-dried tomatoes rather than dried or oil-packed; they're soft enough to eat from the bag without rehydrating, and there's no excess oil. A bonus: They're already sliced into slivers and ready to use. MOZZARELLA WITH PESTO AND SUN-DRIED TOMATO SANDWICH Makes 1 sandwich Total time: 5 minutes 2 teaspoons reduced-fat mayonnaise 2 slices sourdough bread 1 (3 / 4-ounce)
NEWS
By Betty Rosbottom and Betty Rosbottom,Special to the Sun | January 19, 2003
Much to my surprise and his, my thirtysomething son has turned out to be a talented cook. In fact, when he and his wife entertain, it is usually Michael who plans and executes the menus. He loves having friends over and often organizes his social life around sporting events. A passionate football fan, he looks forward every year to the Super Bowl, when he invites a small group to his house to watch the game and to enjoy a homemade meal. Knowing that he keeps the menus for his bowl parties simple, I couldn't resist sending him a new sandwich recipe that I recently created.
FEATURES
By Rose Levy Beranbaum and Rose Levy Beranbaum,LOS ANGELES TIMES SYNDICATE | August 14, 1996
This is a story that started with a glorious cake and endedwith a fabulous bread, with many fascinating discoveries in between. It began on a visit to San Francisco when my friend Flo Braker wanted to introduce me to another friend. This was Kurtis Baguley, a pastry chef whose signature dessert, the bostini, was based on orange glow chiffon cake, one of the cakes featured in a book I wrote, "The Cake Bible."Braker invited me to lunch at Scala, the restaurant where Baguley works. But before we ever got to dessert, we were both so bowled over by his sourdough kalamata olive bread that ordering the main course seemed almost irrelevant.
NEWS
By CAROL MIGHTON HADDIX and CAROL MIGHTON HADDIX,CHICAGO TRIBUNE | February 8, 2006
Mom's meatloaf was the typical trifecta: a mixture of ground veal, pork and beef, all bound together with egg and bread crumbs. The best part, though, was the next day, when she gave us slices of the loaf nestled between slices of white bread smeared with mayonnaise for our lunchboxes. I still love them. But now I like to vary them a bit by adding a flavored mayonnaise, baby lettuces and switching from Wonder Bread to sourdough or a whole-grain bread. Sometimes the mayo gets a touch of minced garlic or hot chiles, as in this recipe.
NEWS
By Frederick N. Rasmussen and Frederick N. Rasmussen,SUN STAFF | August 10, 2002
Margaret A. Brennan, a former partner in Dorothea's Bread, a Canton bakery, died of a bacterial infection after surgery Tuesday at Greater Baltimore Medical Center. She was 71. A resident of Pikesville for 35 years, Mrs. Brennan was born Margaret Lancaster and raised in Wellington, New Zealand, where she graduated from high school. After her marriage in 1951 to John G. Brennan, she owned and operated a grocery store in Wellington, and later a bed and breakfast. "I've seen her put a three-course dinner for 15 people on the table in 12 minutes.
ENTERTAINMENT
By Robin Tunnicliff Reid and Robin Tunnicliff Reid,SPECIAL TO THE SUN | October 18, 2001
FOOD snobs often turn up their noses at the prospect of going to a chain restaurant, dismissing such a place as nothing more than a food factory for hungry hoi polloi. In doing so, they're failing to acknowledge the beauty of a decent chain, and that is the consistent comfort zone it creates. For example, you're alone, you're in a strange place and you're hungry. In such a situation, the restaurant you're familiar with looks mighty appealing. A good chain to get familiar with is Panera Bread, a St. Louis company that used to be affiliated with Au Bon Pain.
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