Health & Nutrition

BY Rochelle Eisenberg
February 17, 2013

Culinary historian Michael W. Twitty, a scholar of traditional African American food culture, will appear at the Jewish Museum of Maryland, this Sunday, Feb 19, 1 — 3 p.m. Twitty, an expert on the foodways of enslaved African-Americans, has explored the culinary tradition of Africa, African- Americans and the African Diaspora. At the same time, CONTINUE »

BY Rochelle Eisenberg
February 3, 2013

Wonder what’s “hot” for 2012? Baltimore-based McCormick and Company, the international spice and seasoning manufacturer, recently released its 2012 flavor forecast. Developed by an international team of McCormick chefs, sensory scientists, trend trackers marketing experts and food technologists, the following are some of those trends:CONTINUE »

BY Ilene Spector
February 3, 2013

Next Wednesday, February 8, Tu B’Shevat begins. As we celebrate the fruits and trees of Israel, many families will often serve a new fruit never tried before. (Who knows — maybe it’s a good time to visit one of the big Asian markets in Baltimore.)  Try this Israeli Fresh Lemon Chicken dish my family enjoys.CONTINUE »

BY Rochelle Eisenberg
February 3, 2013

For those who are still getting over the Ravens heartbreaking AFC Championship loss, Super Bowl Sunday will not be the same. Not only for Ravens fans, but also, believe it or not, for chicken wings. According to the NPD Group, a national research company, a Super Bowl between the New York Giants and the Baltimore CONTINUE »

(Pareve) Yield: 6-8 servings
BY Ilene Spector
January 18, 2013

1 cup sushi rice (uncooked) 4-8 ounces imitation crab meat, chunk-style preferred, cut up 1-2 small cucumbers (preferably seedless), unpeeled or partially peeled 1⁄4 cup toasted sesame seeds, black and/or plain 2 tablespoons plain or seasoned rice wine vinegar 1 tablespoon sugar 1⁄2 teaspoon salt dash of sesame oil scant 1⁄4 cup light soy sauce CONTINUE »