Atara Foods: Restoring Glory to Hindquarter Meat

Yaakov Levi is fixated on working his way to the top of the food chain in Charm City. The Israeli native, who was introduced to the glatt-kosher meat industry by his father, quickly became an integral part of the family business at 8 years old. From a humble beginning, where he worked in the slaughterhouse… Read More

A Mid-Passover Culinary Break

Around the fifth day of Passover, many people are eager for a break from heavy and complex matzoh dishes. Some celebrate after nightfall on the last day of Passover and invite many guests. A large spread of Passover delights often includes fish for fertility and golden rings (fried green tomatoes) for wealth. This final Pesach… Read More

Passover Already?

I’m always on the lookout for something new to update my traditional Pesach recipes and menus. This year, I have many delicious ideas to share. First, the new products, such as Abeles & Heymann hot dogs with no nitrates. They are available in reduced fat, regular, mini and beef chipotle — all kosher for Passover…. Read More

Joyous Purim

There are so many things to love about Purim. It is the most festive — some would say even a bit “out there” — of all the Jewish holidays. In Israel, parades and crowds of revelers fill the streets. People who have been there say it is fantastic to experience. Celebrations here may be on… Read More

Oy Vey! Those New Year’s Resolutions

After the champagne, chocolate, cake and cookies comes the dreaded New Year’s resolutions. Suggestions abound: Eat less. Move more. Write it as you bite it. Use smaller plates. Use different colored plates. Use apps. Be mindful. And on it goes. I believe anything that makes a positive impact on a healthy new year, even small… Read More

An Inherited Taste A Mother’s Recipes Serve Regi’s Well

Restaurateur Alan Morstein has a secret weapon in his gastronomic arsenal: his mother Saundra’s long-cherished recipes. Native Baltimorean Morstein and his wife, Sande, have owned Regi’s American Bistro for the past 15 years of its four-decade existence. “My actual role is part-time host, part-time bartender, part-time very good cook … part-time just about everything else,”… Read More

At Quarry Lake’s Citron, ‘Everybody is a VIP’

New Quarry Lake restaurant Citron is looking to fill a niche in the Pikesville area by  providing a versatile white-table-cloth experience with  a waterfront view outside of the culinary institutions in Baltimore City. The restaurant is the creation of Charles and Susan Levine. A chef himself, Charles, who has been in the catering business for… Read More