| 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...
| Jun 1, 2013
When the first AOC opened a decade ago, nobody quite knew what to make of the place, a wine bar near the original Farmers Market that seemed to specialize in cured meats, salads and lots of tiny dishes that reflected the flavors of coastal Italy and...
| May 20, 2013
| 7:00 AM
Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...
| 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...
| 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...
| May 22, 2013
| 8:00 AM
Quinoa. It's a South American grain-like crop that has come to be recognized as a nutrient-dense superfood, and it's all the rage right now. The seeds, or "grains" (quinoa is not a true cereal, though its seeds resemble and are similarly used like grains)...
| May 14, 2013
| 6:30 PM
We had some friends over for potluck dinner a few weeks ago, and one couple brought some fennel and citrus to roast, inspired by a recipe in "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi.
Right before pulling the vegetables out of the oven,...