The Maryland foodie’s hallmarks of summer used to be a proliferation of snowball stands, then tomato stands, then stands for silver queen corn. In the past few years, the demand for healthy, organic and local food has popularized a new culinary staple of summer in our state: the farmers’ market. It starts right now and… Read More
Move over hamburgers. Out of the way, hot dogs. There is something new to bite into — and it has nothing to do with meat. Jennifer Polt, a stay-at-home mom who recently turned vegan, this summer debuted Sound Bites crackers and granola. Selling the product at the Towson farmers’ market on Allegheny Avenue from 10:45… Read More
OU Kosher presents frequently asked questions to-date on the OU Kosher Hotline (212-613-8241) by consumers received for the summer. Questions may also be submitted to firstname.lastname@example.org. These questions are answered by Rabbi Benjamin Geiger, the voice of OU Kosher’s Consumer Hotline; the OU’s Webbe Rebbe; and Rabbi Eli Eleff, rabbinic coordinator and consumer relations administrator…. Read More
Combine classic American fare with a little South-Asian fusion. Toss in some Caribbean spice. Then, make sure that whatever is served — bun and all — is completely gluten-free. Welcome to Meet 27 Bistro, a new restaurant in Baltimore’s Remington neighborhood. The creation of Paul Goldberg and his business partner Richard D’Souza, it boasts an… Read More
What says Rosh Hashanah better than apples and honey? Did you know that there are more than 300 types of honey available in the United States, each originating from a different floral source. Avocado honey, anyone? To learn more about the history of honey (and to taste-test some local varieties) join the Jewish Museum of… Read More
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.
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.
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,… Read More
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:
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.