Follow Us
Style Pinterest
Style Instagram
Style Twitter
Style Facebook

Eating Out

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

Big Red

Growing up near the bucolic farmland of Western Maryland as I did, it would have been difficult—perverse, even—not to have developed a taste for the juicy, meaty tomatoes that my mother bought by the bushelful from roadside stands all during the hot, lazy months of summer. During tomato season, it …

Read More »

Tomato & Eggplant Gratin

Serves 6 2 to 3 large tomatoes, sliced 1⁄8 inch thick 2 medium eggplants, peeled and sliced 1⁄8 inch thick 1 to 2 tablespoons fresh thyme 2 tablespoons fresh oregano leaves 1⁄2 cup breadcrumbs 1⁄2 cup grated Parmesan Handful basil leaves, cut into thin strips (chiffonade) Olive oil Salt and …

Read More »

Baked Tomato Eggs with Blue Cheese & Bacon

Serves 4 8 medium tomatoes 8 small eggs 4 teaspoons heavy cream, divided 1⁄3 cup blue cheese, crumbled 1 to 2 strips bacon, crumbled Salt and pepper Chopped parsley, for garnish Preheat the oven to 400 F. Cut the top off of each tomato and scoop out the inside. Lightly …

Read More »

Fried Green Tomatoes with Creole Remoulade

Serves 2 – 4 1 cup medium coarse cornmeal 1 tablespoon Creole seasoning Salt and pepper 2 medium green tomatoes, cut into 1⁄4 inch slices 1 cup flour 2 eggs, beaten Sliced green onions, for garnish Combine the cornmeal, Creole seasoning, salt and pepper. Dredge the tomato slices in the …

Read More »

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 tablespoons unsalted butter, softened 3 tablespoons fresh thyme 1 heaping teaspoon fresh sage, chopped Do ahead: Spatchcock the …

Read More »

Lemony Asparagus & Ricotta Pasta

Serves 4 16 ounces penne rigate 1 tablespoon butter 3 cloves garlic, minced 1 bunch (app. 30 stalks) asparagus, chopped into 1 inch pieces 2 cups peas, fresh or frozen (thawed) Reserved pasta water (about 1⁄2 cup) 2 cups whole milk ricotta 1⁄2 cup grated Pecorino Romano Zest of lemon …

Read More »

Mini Asparagus & Goat Cheese Quiche Bites

Makes 24 quiche bites 15 to 20 asparagus stalks, chopped into 1⁄4 inch pieces 5 ounces chevre 3 ounces prosciutto, chopped 5 eggs, beaten 1⁄2 cup cream Preheat the oven to 350 F. Lightly grease a 24-count mini muffin or cupcake tin (or two 12-count tins). Evenly divide the asparagus, …

Read More »