| Dec 24, 2012
Bread pudding or stratas, as they are sometimes called, are perfect for breakfast, brunch or lunch. Because they can be made a day ahead before baking, stratas really are a cook's best friend. Served in souffle dishes, in individual ramekins, or in...
| Dec 20, 2012
| 1:45 AM
Well, you've done it again. Made it through another, undoubtedly hectic year. Almost. A time to look back and to look ahead. And who better to do both with than dear friends and neighbors (maybe even family.) To mark the close of 2012 (and good riddance),...
| May 22, 2013
| 7:54 AM
For Baltimoreans of a certain age, the name "Admiral's Cup" conjures up images of boozy Fells Point nights and dirty bathrooms.
The legendary dive bar closed in 2007, reopening last fall under the ownership of Kali's Restaurant Group, the company that...
| May 21, 2013
| 11:11 AM
Buying crabs is a fairly straightforward proposition — if you know what you want. Below are a few tips about what to expect and what to look for when buying crabs:
• Specify gender: Crab gender is easy to distinguish: male crabs (or "jimmies"...
| May 21, 2013
| 9:33 PM
With spring lettuce and all variety of greens enjoying their salad days now, it’s a good time to think about how to dress them up right.
And that doesn’t have to mean reaching for the nearest bottle.
Making a homemade salad dressing is...
| May 17, 2013
| 6:23 AM
The best thing about O'Leary's Seafood Restaurant is how tricky it is to describe.
Not so many years back, I'd have called O'Leary's eclectic, which became a byword for both a type of menu and the kind of place that served it. Offering a relaxed version...
| May 13, 2013
| 5:15 PM
What's not to like about upstate New York's Finger Lakes region? Consider the farmers markets, wine trails, rieslings, its Cornell chicken and grilled meat sandwiches called spiedies, its high-profile restaurants and an August weekend dedicated to...
| May 14, 2013
| 6:30 PM
We had some friends over for potluck dinner a few weeks ago, and one couple brought some fennel and citrus to roast, inspired by a recipe in "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi.
Right before pulling the vegetables out of the oven,...
| May 14, 2013
| 9:46 PM
It’s been a long winter. If you’re like many cooks who use the seasons as a guide, you’re longing for something fresh.
Martha Holmberg’s new book, “Fresh Food Nation” (Taunton Press, $22.95), is here to help, with...
| May 16, 2013
| 12:00 PM
This year I think we’ll break our Father's Day habit of staying close to home and take my husband to the Addiction Bistro, a little café on La Cienega Boulevard that serves burgers and sausages, chili and ice cream.
I found the Addiction Bistro...
| May 7, 2013
| 11:55 AM
Chef Rich Matthews, of the Art Institute of Fort Lauderdale, likes to serve this salad with a starch. He simmers purple Peruvian potatoes in lightly salted water until knife-tender. Each salad gets a few slices.