“Canned vegetables are not only a great convenience to the housewife, but when fresh, young products are used and canned under careful supervision by modern methods; they retain more of their food value and vitamine content than most freshly cooked vegetables. This has been recently proved by investigations carried on in nutrition laboratories. Therefore, the…
On Opening Day, April 4th 1994, Orioles fans had high hopes and looming apprehensions. Optimists were focusing on the belief that the Orioles were “finally ready to win,” but the season ended prematurely with the unforgettable strike. In the days running up to Opening Day, the Sun ran its usual stories about food and beer….
This week I finally took a stab at “Chicken À La Maryland,” a dish famously served (or intended to be served) aboard the Titanic. For months, since I first made “Maryland Fried Chicken,” I’ve been aware of this other incarnation known as “Chicken Maryland” or “Chicken À La Maryland.” I got the impression that this…
The Southern Heritage Cookbook Library “Breakfast and Brunch” edition contains a menu for a “Maryland Spring Breakfast For Two.” The menu includes asparagus, fresh strawberries, cornmeal muffins and the pièce de résistance: ‘Shad Roe with Bacon.’ And this is how shad roe is best served. Simply and traditionally. Cook bacon; sautée onion; cook roe with…
Nothing could be more emblematic of the spirit of Baltimoreans than the passionate and swift reaction to the fire at the Book Thing earlier this month (March 2, 2016). Word spread like, well… fire, and Book Thing patrons including yours truly felt immediately compelled to share what we can to help restore this institution. Baltimore…