AltWeeklies Wire
How to Throw a Louisiana Style Crawfish Boil!new
Eat, eat, eat! Drink, drink, drink! Crawfish season can run as early as mid-December till around late June, with prices being the best during peak season (mid-May to early June).
Baltimore City Paper |
Ben Claassen III |
05-22-2013 |
Food+Drink
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
SOLE Food: Eating Organically (and Responsibly) on a Food-Stamp Budgetnew
Given this brave new economy and our financially fragile place within it, when feeding my family do I now have to choose between my beliefs and my budget? Only one way to find out.
Baltimore City Paper |
Michelle Gienow |
10-13-2009 |
Food+Drink
Kombucha: Science-Fair Project or Refreshing Beverage?new
I had shied away from brewing my own home kombucha because, well, I make so many other damn things from scratch, I didn't need one more high-maintenance weekly food chore. But once budget woes axed my Whole Foods checkout-line kombucha treat, I missed my 'booch and decided to take a shot at making my own.
Baltimore City Paper |
Michelle Gienow |
10-06-2009 |
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
Jam Session: Turning Seasonal Fruit Into Spreadable Goodnessnew
You can savor local-berry flavor year round by making jam, which is ridiculously easy. Jam is a low-exertion project in that it's simply mashed fruit cooked with some sugar and pectin until thickened, then poured into jars. With recipe for Very Berry Alterna-Jam.
Baltimore City Paper |
Michelle Gienow |
06-16-2009 |
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
Vegan Tuesday: Going Animal-Product-Free, One Day at a Timenew
When I decided earlier this year to attempt to become a vegan, I started out with realistic goals. Rather than set myself up for failure by overhauling my kitchen completely, I decided to designate one day a week as a meatless, dairy-free day.
Baltimore City Paper |
Steve Gdula |
11-25-2008 |
Food+Drink
S. Muralidharan's Cookbook Teaches Culinary Experimentationnew
As a regular at Indian buffets, I leafed through A Short Course in Culinary Experiments: Vegetarian Cuisine for Innovative Non-Experts by with interest. The utilitarian in me was enticed by the idea of finding simple ways to prepare delicious foods, and the suggestion that I could easily learn to make vegetarian Indian dishes tickled my inner glutton.
Baltimore City Paper |
Molly O'Donnell |
11-14-2008 |
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
Meal Cricket: Notes On Eating Our Six-Legged Friendsnew
If I'm going to be serious about reducing my impact on the earth, I've got to reconcile my own voracious appetite for protein with the impossibility of either beheading my own chickens or farming my own soybeans. That's why I started thinking about eating bugs. With recipe for Henry's Cricket Stir-Fry.
Baltimore City Paper |
Violet Glaze |
10-28-2008 |
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
Fiery Summer Recipes For Vegetarian Barbecue Demonsnew
Long derided by the Stubborn Men as nothing more than the art of heating up Morningstar patties, veggie barbecue has undergone a growth spurt in recent years as more and more backyard gourmets and roof-deck partiers see hot dogs and hamburgers for what they are: processed dead stuff. Includes recipe for veggie burgers.
Baltimore City Paper |
Shelly Blake-Plock |
08-19-2008 |
Food+Drink
Formerly Demonized Fat is Actually Good For Younew
Lard--rendered pig fat--is mostly unsaturated oleic acid, the same exact fat in olive oil--monounsaturated, the healthiest of all fats. Lard: the new health food. Who'd a thought? Includes recipe for Lard Pie Crust.
Baltimore City Paper |
Michelle Gienow |
08-12-2008 |
Food+Drink
Comparing Tap Water to Bottled Waternew
At a recent meeting of the Mount Washington Green Club, members held a blind water tasting to figure out once and for all: Do tap and bottled waters taste differently? The point was to illustrate that buying bottled water is not only costly and environmentally unsound but also pointless, since there's not much difference in flavor.
Baltimore City Paper |
Laura Laing |
05-20-2008 |
Food+Drink
