| Mar 24, 2012
Dear SOS: We were hosted by our good friends for our 50th anniversary for dinner at Morton's Steakhouse. We were served smoked salmon pizza as an appetizer. Could you manage to get the recipe?
Dear Sylvia: Morton's was happy to...
| Feb 9, 2012
This is the first vintage for Jack Hammer Wine Co., and they've come out with a terrific Pinot Noir for the price. The grapes come from all three Central Coast counties — Monterey, San Luis Obispo and Santa Barbara — and the juice sees some...
| Oct 7, 2010
Gin- and chive-cured salmon
Total time: 15 minutes, plus curing time
Servings: 8 to 12
1/2 cup coarse sea salt
1/4 cup plus 2 tablespoons honey
2 tablespoons black peppercorns, toasted and cracked
1/2 cup finely chopped chives
1 (11/2 -pound)...
| Oct 7, 2010
There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south from the sea to the former imperial capital during...
| Nov 11, 2010
2008 Centonze Frappato
Made from 100% Frappato, a grape that is often blended with Nero d'Avola, this light red from Sicily is a delight. Fresh and lively with a lovely floral fragrance, it sees no oak before being bottled. A great warm-weather wine,...
| Oct 21, 2010
Smoked salmon hash
Total time: 50 minutes
5 tablespoons unsalted butter, divided
1 1/2 pounds Yukon Gold potatoes, cut into ½-inch cubes
1 red onion, minced
3/4 pound cold-smoked salmon, flaked into ½-inch chunks
1/2 cup heavy cream...
| Oct 14, 2010
In the Loire Valley, Chenin Blanc produces some fantastically alluring wines, among them Savennières from a small appellation in the Anjou region. I've always loved Château d'Epiré's crisp, minerally Savennières, but the 2009 "Cuvée Speciale" is...
| Apr 28, 2011
NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment. When that is the case, we will provide an alternative method for the main element of the dish so it can be prepared...
| Jul 28, 2011
Smoked salmon onigiri filling
Total time: 10 minutes
Servings: Makes enough filling for 4 onigiri
3 ounces smoked salmon, thinly sliced
1. Heat the broiler. Place slices of the salmon on a foil-lined baking sheet and broil until the surface of the...
| Feb 17, 2011
Weekend mornings, I'm usually happy to stay at home reading, listening to music and generally lolling around. No rushing, all the time in the world for simple pleasures. Toast with homemade jam. Freshly brewed coffee. Or there's breakfast with a friend at...
| Jan 28, 2012
We'll always have the Milton Inn.
The northern Baltimore County classic still delivers all of the tradition and perks diners want from a fine-dining, special-occasion restaurant. On any given night, the Milton Inn experience unfolds in six dining rooms...