| May 16, 2011
| 4:00 PM
Peas are an ancient vegetable that most of us grew up dumping from a can or a freezer bag, or taking from the pantry in the form of dried split peas. Shelling peas by hand, it seemed, was too much work.
But the flavor of fresh peas rewards those who take...
| May 6, 2011
| 12:15 PM
"Level, a small plates lounge" is the formal name of a terrific little restaurant in the heart of Annapolis.
Open since October 2009, Level hasn't been exactly languishing in obscurity; multiple awards and commendations have come its way, and it's earned...
| Nov 3, 2011
Total time: 1 hour, 15 minutes plus roasting time for the potatoes
Servings: 6 to 8
9 Idaho or other baking potatoes, about 5 pounds
Freshly ground white pepper
1 egg yolk
About 2¾ cups flour plus additional for dusting
| Nov 28, 2011
| 3:04 AM
Pumkin and Amaretti gnocchi
7-3/4 cups pumpkin, peeled, seeded and cut into chunks
4 eggs, lightly beaten
1-3/4 cups amaretti, crushed
1-3/4 cups all-purpose flour
¼ cup butter
8 fresh sage leaves
2/3 cup Parmesan...
| Dec 7, 2011
| 7:00 AM
Gnocchi are the little pillows of the dumpling world. At their best they are soft and light, resting in a sauce oozing with cheese. At their worst they are leaden blobs. For something made with few ingredients — potatoes, egg, flour — they are...
| May 20, 2009
Go to a farmers market and your mind begins to race. Fava beans? What can I do with them? What about the asparagus? And look at those artichokes! Strawberries, mmmm. There are so many terrific ingredients just begging for you to buy them at this time of...
| Dec 2, 2009
| 4:32 PM
There's a corner restaurant at 92nd Street and Lexington Avenue on the upper-Upper East Side in New York that always reminds me of having lunch with a best friend. It's Sfoglia, with its wood floors, carefully mismatched tables and chairs,......
| May 20, 2009
Total time: 1 hour and 20 minutes
Note: This gnocchi recipe is adapted from one by Lidia Bastianich. Drain the ricotta in the refrigerator at least 1 hour before making the gnocchi, to remove any excess water. The dough can be made several...
| Feb 21, 2007
Two new restaurants in north San Diego County -- Market, a contemporary American bistro in Del Mar, and Addison, a golf resort dining room in Carmel Valley -- are setting the bar ever higher in that part of the world. They're very different, but each is...
| Feb 1, 2009
I'm always surprised that Baltimore County has so many chains and doesn't have more nice local restaurants - the kind that seem to pop up every other week in Baltimore City. If this bothers you, too, you'll be happy that Restaurant Sabor is now open in...
| Feb 8, 2009
Cafe Troia has always been something of an anomaly in Towson, a white-tablecloth restaurant that has managed to survive, even flourish, for 23 years.
These are scary times to deviate from the "if it ain't broke" dictum, but when their landlord decided to...