Booty Call Mutiny Pirate Bar & Island Grille appears to have dug up the...
ARRR, MATEYS!
The pirate theme is a popular one, which makes it difficult to stand out among the eye-patched, peg-legged imitators. But Mutiny Pirate Bar...
Gimme Some Sugar
My name is monica and I am powerless over cupcakes. I am also a nutritionist who spends a lot of time cajoling people to...
Chocolate Mint Brownies
You see these brownies everywhere from school bake sale tables to potlucks, but I like them regardless because they have a fudgy texture that’s...
Chemical Reaction There's a bit of sorcery happening at Alchemy Elements in Bel Air.
Chef Michael Matassa and sommelier Debi Bell-Mattassa have 35 years in the food industry (and 25 years together as husband and wife). They opened...
Longtime Baltimore Businesses Take You Home for the Holidays: Iamp’s At Jennings Cafe
Jennings Cafe has a long history in Catonsville. Learn how Steve Iampieri upholds holiday traditions that were passed down over generations, and hear from...
Chef Talk April
Artist/chef Irena Stein is set to open Alma, her Latin American tapas restaurant serving comfy street food and artisanal drinks at the Can Company,...
Roasted Pork Tenderloin with Bosc Pears
1 pork tenderloin (between 16 and 20 ounces),
trimmed of any fat
3 teaspoons salt
1 ½ teaspoons black pepper
1 tablespoon chopped rosemary
2...
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Sauté
Heating Up: October Four new restaurants you need to visit ASAP.
WELL-EARNED CHOPS
Baltimore-based Atlas Restaurant group, which brought sophisticated seafood to the Harbor East jet set with Azumi and Ouzo Bay, are upping their game...
Herby & Crispy Spatchcocked Chicken
(serves 4)
1 4- to 5-pound chicken, preferably free range
1 lemon, sliced
1 bulb garlic, 1⁄2 cloves peeled, 1⁄2 unpeeled
Olive oil
Kosher salt
Pepper
Herb butter, combine the following:
4...
