| Mar 13, 2013
| 4:44 PM
Spicy Lamb Sausage & Mint Flatbread with Feta and Tzatziki (corporate executive chef Karl Edlbauer’s Easter brunch favorite) Yield: two flatbreads; serves 4-6 2 ea 10 oz. pizza/flatbread dough ¼ cup extra virgin olive oil 1 ea small eggplant,...
| May 9, 2013
| 1:14 PM
Total time: 2 hours
Servings: 8 to 10
Note: Adapted from Bradley Ogden's recipe for chicken pot pie from his first book, "Breakfast, Lunch & Dinner."
1 3/4 cups flour, divided
3 tablespoons chopped fresh herbs (a mixture of parsley, chives,...
| Mar 2, 2013
Dear SOS: I'd love to have the recipe for salmon bisque at Robin's in Cambria.
Dear Leslie: With the depth of flavor in this soup, you'd never guess it came together in under an hour. Robin's Restaurant was happy to share its...
| Mar 6, 2013
| 6:30 PM
Have you ever wondered why brisket is considered a Jewish cut of meat? It comes from the kosher dietary laws that strictly dictate which animals, and for that matter which specific parts of an animal, can be eaten. In the case of beef, only the...
| Feb 6, 2013
| 6:30 PM
Potato and leek soup is a classic French recipe that couldn't be more comforting on a cold winter day. It's an easy recipe that requires only a few ingredients. The addition of a bread slice is typical in gazpacho recipes and adds to the "creamy"...
| Jan 27, 2013
| 12:55 PM
Michael Mina's name is familiar to Baltimore restaurant-goers from the suite of restaurants he developed for the Four Seasons Hotel Baltimore - Wit & Wisdom, Pabu and Lamill Coffee.
But Mina's base of operations is in San Francisco, and the Michelin-...
| Jan 23, 2013
| 4:30 PM
If it's winter, I must be cooking broccoflower. I picked some up at the grocery the other day because, frankly, our vegetable larder of turnips, rutabagas, kale and beets is starting to freak me out. Plus, I can never resist the lime-green color of...
| Jan 13, 2013
| 6:17 AM
Recipe by: Randall Spencer, Blue Ridge Mountain Catering
2.5 lb Mussels in shells, cleaned & scrubbed
2 tbsp Olive oil, extra virgin
1 ea Onion, finely chopped
2 ea Garlic cloves, finely chopped
2 ea Leeks, thinly sliced
| Jan 16, 2013
Mario Batali is the award-winning chef behind 24 restaurants including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo. In the coming year, Mario will use this twice-monthly column to answer questions submitted via social media and...
| Jan 30, 2013
There's nothing more traditional than serving a big pot of chili when a bunch of friends come over to watch a big game like the Super Bowl. Sometimes, though, I like to try something different. Last year I surprised my husband and friends with meatball...
| Jan 16, 2013
| 12:30 PM
As we head into the depth of winter, it only seems right to offer a recipe for a soup that is chock full of vegetables and even a little bit of fruit. I've been making it for years. A long time ago, much longer than I'd like to admit, I joined a group...