| Jun 24, 2009
Kids who grew up on fast-food hamburgers probably can't remember the slow food variety -- ordering at the drugstore lunch counter or at a booth, your feet dangling while you read a comic or a library book and then, finally, savoring a hefty burger piled...
| Dec 11, 2009
| 4:22 PM
Thanks to those of you who suggested nonalcoholic substitutes for the Foodie 100 list. Because it's all in good fun, and there are many excellent suggestions that didn't make it onto the original list, I can't get too bent out......
| Jan 22, 2009
The brain works slowly in winter. There are dozens of beautiful art-glass pieces displayed behind the bar at the Glass Grill east of Highlandtown. There are two dazzling, enormous Dale Chihuly-inspired glass sculptures hanging from the Glass Grill's...
| Aug 10, 2008
No review of Sanders' Corner can start with anything but its fine covered porch overlooking the woods and fields surrounding Loch Raven Reservoir. Not for nothing do the servers wear T-shirts saying, "Sanders' Corner: That Dam Place." Decked out with...
| Sep 11, 2008
Casey's is a great little family restaurant, a real charmer, with a friendly and efficient staff and an accessible and affordable menu of pub fare and Italian-American specialties. Taken in from the road, where it lies just inside the Beltway, it doesn'...
| Mar 14, 2010
As an American native living in France, I happily accepted when a Parisian hostess invited me to dinner and proposed that each guest bring a traditional dish. I decided to make my first cheesecake. I telephoned a small but renowned American food shop in...
| Jul 13, 2009
| 11:59 AM
Ingredients 32 oz Ground chuck 80/20 thawed 4 tsp salt and pepper blend 4 Knot egg rolls 8 Tbsp Butter, lightly salted room temperature 6 oz Cheese for burger 8 slices Bacon seasoned 8 leaves Iceberg lettuce 1 tomato sliced Onion rings 1 tsp Salt 1 tsp...
| Sep 3, 2009
Our retiree group from Broward College met at the Sea Watch restaurant in Fort Lauderdale and the members who ordered the barbecued salmon are still raving...If you could get the recipe...I would be most grateful.
— Gloria Guth, Coconut Creek...