| 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...
| Dec 26, 2012
| 10:20 AM
Time after time, we find small strip-mall restaurants in Huntington Beach that are chef-owned and reasonably priced and offer a menu with their particular, inventive slant on whatever cuisine they prepare.
Our newest discovery, the Corner, has been...
| Apr 21, 2013
The knitter is tired of nice. She's had it with "keep calm and carry yarn." She's gone guerrilla. Have you seen the attacks? The city bus snuggled, bumper to bumper, into a tight cardigan. The street sign done up in crochet. Best of all: the knit tree....
| Apr 28, 2013
The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often.
All that changed when I tried the technique described below, which requires...
| Apr 26, 2013
| 6:57 PM
"Come casual … dine fine."
That's the motto sprinkled across Christopher Daniel's menu and signage. The concept — good food served in a low-key setting — is a worthy one. But while the service is top-notch, the food portion of "fine"...
| Mar 21, 2013
| 3:50 AM
When there are 41 artists in the same exhibit, you can expect to see considerable diversity in subject matter and stylistic approach. That's certainly the case for the Baltimore Watercolor Society show at the Columbia Art Center.
Some of the artists...
| Mar 15, 2013
| 1:05 AM
You can't mess up a vegetable tray, so for special feasts my wife trusts me with the carrots, radishes, green onions, celery and all the rest.
It isn't long before the stainless steel sink is half-full of the tailings of carrot tops, radish leaves,...
| Mar 15, 2013
| 10:29 AM
2 for $30: En Hakkore
1840 N. Damen Ave. 773-772-9880
I'd love to see the word "fusion" retired from restaurant menus. It gives me unpleasant flashbacks to the late ’90s, when suburban Brazilian-Japanese-American hybrids flung together ingredients...
| Mar 7, 2013
| 8:22 AM
Willow manages to be a lot of things all at once.
The Fells Point restaurant, opened in July by the team behind RYE and Stuggy's, shares its name with the graceful weeping willow tree. With gray walls, hanging lanterns and gauzy curtains, Willow's...
| Mar 5, 2013
| 11:40 AM
While it might be tough to imagine heading out to a local farm for an armful of fresh vegetables when it’s still chilly, it’s almost that time of year. Harford County farms are gearing up for growing season, and that means it’s time to...
| Mar 6, 2013
| 3:20 PM
The thermometer is slowly inching up, and there's a little more sunlight every day, and that means one thing to gardeners: It's time to think about seed sowing.
With a little planning you can stretch your food budget for an ongoing harvest of fresh,...