NEWS
By Jill Rosen | March 25, 2009
Dan Taylor slathers Baconnaise on turkey sandwiches and has used it as a sauce to dunk steamed shrimp. The Lutherville foodie also makes a dip by crumbling bacon into warm cheese that he calls "life-altering." Phillip Kerrigan, a Baltimore furniture restorer, has recently tried bacon bread pudding, bacon peanut butter cups, bacon toffee and bacon rum. For a friend's birthday, he whipped up a batch of homemade bacon and egg ice cream. Here are just two proud soldiers of the burgeoning Bacon Nation, marching forward boldly and bravely, if somewhat greasily, striving to push the conventional limits of a once-ordinary breakfast meat.
NEWS
By ROB KASPER | January 7, 2009
How do you cook without an oven? Creatively at first, and then you start visiting the neighbors. That is what my wife and I surmised recently when our oven stopped working during the holidays. The trouble started on the evening of Dec. 25, during a meal that is now known in family lore as the Christmas dinner of the two-tone turkey. My wife, our older son, a friend and I had planned to dine on roast turkey and fixings around 6:30 p.m. But at 6 o'clock, when we plunged the instant-read thermometer into the turkey - a fresh 16-pounder I had secured the day before from my butcher - the reading showed the bird was still 50 degrees short of the 170 degrees it needed to be done.
NEWS
By Katherine Dunn | November 27, 2008
Loyola linebacker-tight end Charley Jones has had a hectic senior year, and the highlight for his undefeated and No. 2 Dons comes this morning, when they play Calvert Hall in the annual Turkey Bowl at M&T Bank Stadium. Jones, 6 feet 1, 195 pounds, is second on the team in tackles with 82 and has 101 receiving yards. After his parents moved to Houston for his father's job last summer, Jones remained behind, living with teammate Shannon Klein's family. His parents and brother Danny, a freshman at the University of Tampa, will be in town today to watch the Turkey Bowl and join the Kleins for a turkey feast.
NEWS
By CHILDS WALKER | November 27, 2008
It's hard to dredge up a sports figure who deserves to be stuffed and roasted more than Al Davis. But at least Davis' managerial malfunctions can't retroactively vaporize his Super Bowl trophies. Can we say the same for Roger Clemens and his legacy? I know Clemens hasn't been charged or convicted in connection with allegations that his trainer, Brian McNamee, injected him with steroids. He might never be. But questions about steroid use are almost beside the point given the tawdry spectacles Clemens starred in earlier this year.
NEWS
By Jill Rosen and Meredith Cohn | November 27, 2008
In the thick of a gray morning just days ago, fat snowflakes began to fall on the city, dusting the bricks like powdered sugar and swirling in the air like confetti. Office workers ran to their windows. People hurrying along on the sidewalk stopped in their tracks. And moments later, as suddenly as it appeared, the life-sized snow globe settled. Workers turned back to their desks and city streets were just streets. A holiday weekend is just like that. You've got to make sure to look for the magic.
NEWS
By Julie Bykowicz | November 27, 2008
Even before she puts her own turkey on the table today, Loretta Warfield will have served 50 Thanksgiving dinners. For more than two decades, through donations and fundraisers at the W.R. Grace & Co. chemical plant where she works as a janitor, Warfield has collected fresh turkeys, white potatoes, bread, pies and countless canned goods for Curtis Bay-area families who might not otherwise be able to celebrate the holiday. She has fed well over 1,000 families this way. "I've been doing this for so long, it's just a part of me," Warfield said.
NEWS
By Susan Reimer | November 26, 2008
Psssst! Here's a stock tip for you: Make your own. Hot turkey sandwiches aren't the only option for Thanksgiving leftovers. Break up that turkey carcass, add some aromatic vegetables and perhaps a couple of uncooked chicken wings, cover with cold water and simmer. In a couple of hours, you will have what cookbook author Lauren Groveman calls "liquid gold," a rich, deeply flavored poultry stock that can enhance the flavor of everything from rice and vegetables to homemade soups and rich sauces.
NEWS
By Ron Smith | November 26, 2008
Thanksgiving is my favorite holiday. It not only prompts a gathering of my immediate family, which is a blessing in itself, but it also lets loose a stream of memories of my boyhood and Thanksgiving feasts enjoyed with other family members who gathered at our house on 109th Street in North Troy, N.Y. to celebrate the day and the knowing of each other. Nothing is more evocative of my earliest years than the smell of the turkey cooking in the oven, the potatoes, sauerkraut and other dishes simmering on the stove and the arrival of loved ones bringing us hugs and kisses and genuine delight in the occasion.
NEWS
By Deborah S. Hartz-Seeley | November 26, 2008
Whether you are a novice or accomplished cook, here are some helpful last-minute ideas for preparing your dinner on Thanksgiving Day, as well as tips for using leftovers. * Dry out: If your fresh bread cubes aren't yet dry enough to make your stuffing, spread them in a baking pan with sides and dry in a 300-degree oven 10 to 15 minutes, stirring twice. Let cool. They'll crisp as they come to room temperature. * Add flavor: Instead of filling the turkey cavities with stuffing, add flavor to the bird by filling them with apples, onions studded with whole cloves, cloves of garlic, oranges, lemons and/or fresh herbs.
NEWS
By Kate Shatzkin | November 19, 2008
Yes, there will be a turkey on almost every table a week from tomorrow. But, to us, the side dishes are what make it Thanksgiving. In many a family, there's a non-negotiable casserole, stuffing, puree or pudding that appears year after year, withstanding the march of time and trends. These dishes send the message that though the people sitting around the table may change, the meaning of the holiday meal they share endures. In our Thanksgiving issue today, three of us share the recipes for our traditional Thanksgiving sides and the stories behind them, hoping you'll enjoy them as much as we do. Carrot Souffle works as an alternative to sweet potatoes, PG 2 Pat's Sage Stuffing is great even in a sandwich of leftovers, PG 2 Hominy Casserole has a texture that goes wonderfully with turkey, PG 2