AltWeeklies Wire
At the Root: Going Beyond Potatoes for Starchy Holiday Side Dishesnew
Living in an era of total potato domination, it's not surprising that few people know what many root vegetable staples of yore even look like, let alone how they taste. Here's a quick and dirty guide to the red-headed stepchildren of the root vegetable diaspora.
Baltimore City Paper |
Henry Hong |
11-03-2009 |
Food+Drink
Spanish Fry: Learning to Make Paella on the Grillnew
Once you have your supplies in place, actual execution is pretty easy, and what you get in return is a real crowd stunner -- a paella that glistens with a deep, ruddy burnish, dark, slightly burnt flavors from the socarrat and smoky complexity from adding aromatics to the coals at the last minute.
Baltimore City Paper |
Henry Hong |
09-01-2009 |
Food+Drink
In Defense of Tuna Casserolenew
I really love tuna casserole, not just as a food but as a concept, and that apparently relegates me to a very cozy minority. The stigma attached to it still puzzles me, especially considering most people I know don't remember what it tastes like, or have ever actually eaten it. With recipe for Salmon Casserole.
Baltimore City Paper |
Henry Hong |
01-13-2009 |
Food+Drink
Reclaiming Pumpkins as Food Rather Than Decorationsnew
It's hard to think of those massive, nutrient-filled orbs as anything more than decoration, but now that Halloween is over and Thanksgiving's a-comin', it's pumpkin eatin' season, and I'm a-hankerin' for some pie! And apostrophes!
Baltimore City Paper |
Henry Hong |
11-14-2008 |
Food+Drink
Bypassing Pit Beef For Pit Bisonnew
This past July Fourth, I think I may have blazed a trail of sorts: I made me some pit bison.
Baltimore City Paper |
Henry Hong |
09-16-2008 |
Food+Drink
Crab Cakesnew
Everything you ever wanted to know about Maryland's signature dish but were too hungry to ask.
Baltimore City Paper |
Henry Hong |
03-11-2008 |
Food+Drink
