Food Feature

May 29, 2013

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 CONTINUE »

May 29, 2013

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 CONTINUE »

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 »