Arts & Life

BY Betty Seidel
April 12, 2013

According to dictionary.com, “volunteers” are people who donate their time and energy to benefit the community as a social responsibility rather than for a financial reward. In health-care settings, volunteers are particularly important because they can help enhance the entire patient experience.CONTINUE »

BY Rochelle Eisenberg
February 17, 2013

Looking for new ideas for Shabbat dinner? How about a salmon trio featuring a teriyaki marinade, mustard dill marinade and sweet garlic marinade? Or maybe a grilled portabella mushroom and spinach salad as the side? Perhaps you’re looking to make brunch. There’s a caramel French toast with a layered turtle cheesecake for dessert.CONTINUE »

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 »