| Jan 23, 2013
| 4:30 PM
In a recent pantry reorganization, I found a bag of wheat berries I'd been meaning to use. A simple salad with some winter citrus and salty feta seemed like a good idea, and it all turned out very tasty. Light yet satisfying, this makes a perfect lunch or...
| Jan 26, 2013
What you think about Cortez is going to depend in large part on what you think about crowds, and noise, and screechy jazz, about well-meaning servers who are slightly impatient with the idea of service, and about spending most of an hour leaning up...
| Jan 7, 2013
| 1:22 PM
Gun control could be at the forefront of the 2013 Maryland General Assembly session after the shooting in Newtown, Conn., last month, and Hagerstown resident Virginia Fennel said it should be.
“They need some kind of laws or legislation to...
| Jan 12, 2013
If you'd like to try our cooking class at your own home, here's an outline of how to go about it. Of course, feel free to improvise.
Roast Chicken: Remove the chicken from the refrigerator at least 30 minutes before roasting. Rinse it well and pat it...
| Jan 13, 2013
We've all heard about Noma, the Danish restaurant at the forefront of the Nordic food movement headed by chef Rene Redzepi. But what does the impact of Nordic cuisine (and other influences on modern dining) look like on the plate at Chicago's leading...
| Jan 16, 2013
Shrimp and bacon, two splurge items in my house, the former for the cost, the latter for the caloric toll, come together here for an indulgent-tasting dish.
Wanting something celebratory for a we're-staying-in New Year's Eve dinner, I picked up a pound...
| Dec 29, 2012
Grilled Dungeness crab
Total time: 20 minutes, plus marinating time
Serves: 4 to 6 as appetizer, 2 to 4 as main course
2 cooked whole Dungeness crabs
2 teaspoons fennel seeds
1 teaspoon red pepper flakes
1/2 teaspoon black peppercorns
| Jan 2, 2013
A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in!
Bourbon pecan pie
Prep: 25 minutes
Cook: 57 minutes
For our Thanksgiving section, former Good Eating editor Carol Mighton...
| 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),...
| Jan 27, 2013
| 12:55 PM
Michael Mina's name is familiar to Baltimore restaurant-goers from the suite of restaurants he developed for the Four Seasons Hotel Baltimore - Wit & Wisdom, Pabu and Lamill Coffee.
But Mina's base of operations is in San Francisco, and the Michelin-...
| Apr 25, 2013
There are many things I don't understand about the restaurant business. I don't see why small plates are "shareable." I don't get the appeal of communal tables. And I don't understand why Storefront Company isn't crowded all the time.