| Mar 20, 2013
| 12:30 PM
Studded with strawberries, this breakfast recipe is a cross between a baked French toast and a dessert bread pudding. Swap in almost any fruit depending on what's in season. Although we typically advocate using whole-grain bread, we stuck with challah for...
| Jan 23, 2013
| 4:30 PM
Here is a bread that is as much a pleasure to look at as it is to eat. Check out that braiding! And the way it practically glows on the table! Tear yourself off a hunk -- or slice it, if that's your preference -- and cherish the pillow-soft interior,...
| 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, 2011
| 9:32 PM
The prompt for this year's "Songs of Good Cheer" reader contest was simple: "Write a short essay about a memorable moment involving a holiday song." My co-host for the "Songs..." concerts, Mary Schmich, writes about the results in her Wednesday......
| Dec 21, 2011
| 8:04 AM
By now, it's safe to say Miss Shirley's has Southern cuisine down to a science, regardless of the location.
From the Baltimore restaurants to the food truck — and now, the new Annapolis branch — breakfast and lunch at Miss Shirley's are...
| Jan 10, 2012
| 10:16 AM
The best consumer advice for those attending the current exhibit at the Jewish Museum of Maryland is: Plan on going out to eat immediately after the show.
"Chosen Food: Cuisine, Culture and American Jewish Identity" is brimming with delicious information...
| Nov 6, 2012
| 2:01 PM
Alisha Hanlin, 27, is owner and chef for Pressed Flour, a baked goods business in Shepherdstown, W.Va.
She got her start in cooking when she was young. Her mother invited her to work with her in the kitchen.
"I did small tasks around the kitchen at...
| Aug 28, 2012
| 12:46 PM
This list is not all-inclusive
Abigail's American Bistro
493 Roger Williams Ave., Highland Park, 847-849-1009
Abigail's surrounds diners with a sophisticated setting of soothing earth tones with splashes of color and a menu of...
| Jan 17, 2012
| 12:33 PM
It falls to my lot to write little front-page capsules for The Sun, directing readers to articles of interest inside the paper. Last night, one of the likelier-looking ones was John Fritze’s article explaining that veteran congressman Roscoe...
| Nov 12, 2012
| 9:18 AM
In Judaism, challah bread is an important part of the Shabbat meal. A loaf of the bread is made by weaving together plaits of dough. As one story goes, each seperate braid signifies a virtue, but together the folds represent something more: survival,...
| Aug 31, 2010
| 4:32 PM
Here's a sneak peek at what's coming in Thursday's Los Angeles Times Food section: Paul Sherman insisted on kosher baking; Abby Franke, above, believed in milling his own flour. Together, they fashioned a tasty business model in Agoura Hills that......