| May 28, 2013
| 8:26 AM
Nikki McGowan is no stranger to half-pints in the kitchen.
The Howard County chef teaches kid-centric cooking classes in schools all over the region, making her a perfect fit to help us kick off Maryland Family’s brand new Kids’ Cooking...
| May 13, 2013
| 10:42 AM
Who doesn't love a cucumber?
Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season.
They peak with...
| May 20, 2013
| 8:49 AM
Total time: 40 minutes
Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says...
| Apr 30, 2013
| 4:40 PM
Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a...
| May 2, 2013
If you can find a well-made red wine from Mexico (they exist, though they're rarely well stocked this far north), try it with this recipe.
Failing that, solid red wines come from many places. Because this might well be a summer dinner that is partially...
| Jun 26, 2013
| 11:30 AM
I’ve made Rick Bayless’ recipe for "Shrimp in Simple Green Almond Sauce" from his "Mexico: One Plate at a Time" cookbook a couple of times, but this past weekend I found the perfect match when I opened a bottle of E. Guigal's Condrieu.
| Jun 26, 2013
My dad instilled in me a lot of important qualities, the kind any father would hope to pass along to his growing child — determination, an unceasing pursuit of knowledge, a strong work ethic. Not least of these traits, though, is a love of,...
| Apr 24, 2013
| 1:24 PM
Peruvian food is an interesting and delicious mixture of indigenous cuisine combined with influences from the Spanish, Italian, Japanese, Chinese and West Africans who settled there. At the family-run Inka Cantina in Fountain Valley, you will find a...
| Apr 11, 2013
| 7:40 AM
Found at: The Grist Mill (Avon)
What infusions are you making?
I'm in the process of changing things up now. A soon as my herbs come up I will be doing infusions with basil, cilantro and thyme. I plan on doing a thyme citrus vodka...
| Apr 10, 2013
On the growth continuum between seeds and mature plants, microgreens lie somewhere on the “newly arrived” side, between sprouts and baby vegetables.
These teensiest of seedlings, with delicate translucent stems that bear a hint of true...
| Apr 17, 2013
My wok incites a kitchen conundrum: It looks like hell, but it cooks like an angel. My husband says our wok is a beautiful thing; I hide it away from the shiny stove-of-my-dreams for months at a time. Then we start cooking in the wok and wonder why we...