| Jun 8, 2013
Come summer, I look forward to interleaving slices of mozzarella and basil leaves with slices of the first luscious red tomatoes to make a classic caprese. I'll sometimes toss hot spaghetti with diced mozzarella or bocconcini (those bite-sized balls)...
| Apr 27, 2013
There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits,...
| Dec 14, 2012
| 8:27 AM
It's fitting that Hillary Danner is raising her son and daughter in a century-old Arts and Crafts home in the Sycamore Grove area of Highland Park. Built in 1904, the timber-and-stone residence has a grand staircase, a huge covered porch and a curious...
| Nov 2, 2012
| 10:01 AM
When the Stokes Purple sweet potato shows up in markets next week, it's hard to say what will be more intriguing: its look, with dramatically deep purple skin and flesh, its flavor or the mystery of its origins.
It was discovered in the United States...
| Nov 17, 2012
Total time: 1 hour, plus chilling time for the pies
Note: The filling is adapted from a recipe in "The Pie and Pastry Bible" by Rose Levy Beranbaum. The filling uses uncooked egg whites.
1/4 cup water
1/4 ounce (2¼ teaspoons)...
| Aug 19, 2013
| 1:02 PM
Downtown's Urban Radish, the first gourmet market of its kind in the Arts District, celebrated its grand opening Saturday with a ribbon-cutting, samples galore and crowds of shoppers.
After the 9 a.m. ribbon-cutting, shoppers sampled Urban Radish's...
| Jun 6, 2013
| 2:19 PM
Is an organic, raw, vegan, local, and alcohol-free dinner overkill? Scott Franklin Manning doesn’t think so.
He's the man behind The Locavoire, a 100% organic, vegan, local, raw, and alcohol-free dinner series.
Last year, Manning took a closer...
| Sep 19, 2013
| 4:22 PM
Q: Many of my friends are feeding their toddlers only foods that are labeled “organic” or “whole.” These foods are very expensive, and I wonder if they are worth the additional cost. I don't feed my 2-year-old son junk foods and...
| Sep 21, 2013
40 minutes, plus cooling and chilling times. Makes 8 individual fools or one family-style fool
GRAHAM CRACKER CRUMBS
2/3 cup (2.8 ounces) all-purpose flour
1/3 cup (1.5 ounces) whole-wheat flour
1/2 teaspoon kosher salt
1/4 teaspoon ground...
| Sep 20, 2013
| 4:27 PM
Alma, chef Ari Taymor’s downtown restaurant that highlights locally grown ingredients through modern techniques, is changing its menu format. Starting Nov. 29, it will offer a five-course menu for $65 and a longer tasting menu for $110. Beverage...
| Sep 23, 2013
| 4:16 PM
The Natural Products Expo, one of Baltimore's biggest trade shows, has been good for business for Eldersburg-based Salazon Chocolate Co.
Three-year-old Salazon, which makes organic salted chocolate bars, convinced Wegmans supermarkets to sell its...