Sunday, September 25, 2022

Eating Out

Here are stories about local chefs, restaurants and other cuisine trends that will have you eating well.

Booty Call Mutiny Pirate Bar & Island Grille appears to have dug up the...

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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

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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

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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.

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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...
Jennings Christmas Display

Longtime Baltimore Businesses Take You Home for the Holidays: Iamp’s At Jennings Cafe

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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

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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

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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...

e_saute_ja08

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Sauté

Heating Up: October Four new restaurants you need to visit ASAP.

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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

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(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...