| Jun 24, 2013
| 8:14 AM
B&O American Brasserie sous chef (and native Marylander) Matt Kane spends his days off getting down and dirty in his kitchen with his 4-year old daughter Addison. Together, they cook hearty breakfasts, like this simple but delicious vegetable-heavy Denver...
| Jun 12, 2013
| 8:01 AM
The sandwich's simple format offers unlimited options for culinary creativity.
At Woody's Hitching Post — deep in Monkton's pastoral horse country — chef-owner David "Woody" Woodruff is busy exploring those options — to the great...
| Jun 12, 2013
| 11:53 AM
What comes to mind when you hear the word "SPAM?"
I don't mean junk e-mail, I mean the versatile canned meat product made by Hormel. Spam was first introduced in the 1930's and was most popular after WWII. Today, more than 75 years later, recipes for...
| Jun 14, 2013
| 9:30 AM
The results are in! We had so many great submissions for this year's battle, it was hard to come up with our five finalists. But we did. We're featuring one finalist and top recipe every day. Our first is Richard Amiel from Santa Cruz. Needless to say,...
| Jun 6, 2013
| 6:23 AM
If you love the from-scratch taste of a hearty casserole but time is short, then you're gonna love our shortcut version of Pulled Pork Casserole. Let it be your little secret that you used a few convenience foods to make this one taste like you fussed....
| Jun 6, 2013
| 7:12 AM
As you peruse the menu of the Tipsy Boar, a gastropub that opened in January in downtown Hollywood, you'll find the restaurant is aptly named. Its menu is a gut-busting, beer-swigging delight. The Boar is the latest addition to the Hollywood restaurant...
| Jun 26, 2013
| 12:30 PM
A heaven-sent appetizer is endowed with a creation story, one that bestows a halo of mystique on an otherwise terrestrial snack. The first trope is the waste-not-want-not parable, also known as highly intelligent design, in which a creative chef finds a...
| Apr 17, 2013
| 6:30 PM
A grilled cheese sandwich is as American as American gets. But other countries have their favorite form of cheese sandwich. The Swiss have the tradition of eating melted raclette cheese spread on toasted bread. The French have the cafe favorite, the...
| Apr 21, 2013
| 6:59 AM
Cheesy Bacon Potato Casserole Ingredients: 4 to 6 Large russet potatoes 1 Large sweet yellow onion, diced Salt and pepper to taste 1 Stick of unsalted butter 2 or 3 cups sharp cheddar cheese, shredded 12 ounces bacon, cooked crisp and chopped. 3 Large...
| Apr 23, 2013
| 12:12 PM
It's National VegWeek.
Organized by the Washington-based nonprofit advocacy group Compassion Over Killing, and now in its fifth year, National VegWeek encourages participants to explore vegetarian dining for one week.
A few Baltimore restaurants are...
| Jun 7, 2013
| 12:05 PM
Cast your vote for your favorite entry in our third annual Los Angeles Times Battle of the Burgers. Your precious democracy is at stake!
Well, that might be a little overstated. But Pasadena media are abuzz about a local kid who has entered the...