| Oct 14, 2010
In the Loire Valley, Chenin Blanc produces some fantastically alluring wines, among them Savennières from a small appellation in the Anjou region. I've always loved Château d'Epiré's crisp, minerally Savennières, but the 2009 "Cuvée Speciale" is...
| Feb 17, 2011
Weekend mornings, I'm usually happy to stay at home reading, listening to music and generally lolling around. No rushing, all the time in the world for simple pleasures. Toast with homemade jam. Freshly brewed coffee. Or there's breakfast with a friend at...
| Jan 3, 2011
Now that the holidays have come and gone, many people have set new year's resolutions to eat healthy. Cumberland County's own Chef Donna Desfor has two recipes that turn ordinary pasta dishes into healthy ones, by adding vegetables.
| Jul 28, 2011
Say what? A Sauvignon Blanc from Burgundy? Under $15?
I was skeptical. But when I tasted the 2009 Saint-Bris from Domaine Bersan, I understood why Saint-Bris is the only appellation in Burgundy where the required grape is Sauvignon Blanc. Crisp and...
| Mar 14, 2011
| 11:30 PM
Aftershocks from Japan’s 9.0 earthquake and tsunami are being felt in the Alaskan economy, especially in the seafood industry.
Larry Nelson, an owner of Great Northern Sea Products, says he’s been unable to reach one of his business...
| Sep 30, 2011
| 12:53 PM
Robert Downey Jr. stared at me all through my lunch. I was eating at Studio Café Magazzino, a tiny, home-spun café across from the massive Warner Bros. complex, enjoying the homemade soup and sandwiches, when I noticed that Sherlock Holmes himself was...
| Apr 28, 2011
NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment. When that is the case, we will provide an alternative method for the main element of the dish so it can be prepared...
| Apr 20, 2011
Easter means eggs, lots of eggs. But what to do when Easter is over?
Here are five dishes in which you can use hard-cooked Easter eggs that you've safely refrigerated when not on short-term display:
1. Asparagus mimosa
Sprinkle chopped egg yolk over...
| Oct 5, 2011
| 11:59 AM
8 oz - Cream cheese
4 oz - Smoked Sockeye Salmon, skin and bones removed
1teaspoon - Lemon juice
1 teaspoon - Fresh tarragon, chopped
1 pinch - White pepper
Combine smoked salmon and cream cheese in...
| Jan 31, 2011
| 9:00 PM
Among the intriguing things about Pure Wine Café is that everyone there — from patrons to employees — seems to be enjoying the experience.
This 32-seat wine and tapas place on Main Street in Ellicott City can charm you. The decor is simple...
| Apr 30, 2011
The Corner, a new restaurant in Hampden, took over the location where a diner had operated since the beginning of time. The Corner has things like escargot, moules frites and roasted monkfish on the menu, so, naturally, folks fretted about The Avenue...