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At first — after the Bon Appetit scandal news broke — I was somewhat conflicted. As a middle class, middle-aged white female home cook, I was totally in their …
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Friends and strangers alike have asked me things like, “why in the world did you scrap years of work in building an Instagram following as Charm City Cook?” or …
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I’m not usually one to have very strong opinions about how a particular thing SHOULD be made. Rather, I think you should eat what you want, how you want. Except …
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If you know me — or at least the social media me — you know that Ina Garten taught me how to cook. And so did Martha Stewart, The …
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I’ve been trying to wrap my head around this whole quarantine thing. Trying to write something meaningful or helpful. But I just keep writing sappy notes about the places and …
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Cooking on the fly. Riffing. Making it work.

Pantry (or freezer, fridge) dive cooking is something I really only started doing once I became a confident cook. But …
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How you like your eggs is a very personal thing. I like mine barely runny, kind jammy. Some people can’t handle a runny yolk, some only like their eggs scrambled. …
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The reverse sear. I first heard about a chef friend who suggested I try it. He explained with great enthusiasm how it worked and how amazing the steak would be. …
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When people I don’t know find out that I write about food in Baltimore, depending on the person, I can get one of a few questions. If the question is …
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Roast chicken. I love you so much. And you really made me a cook.

Here’s the thing. Just the idea of cooking a whole chicken scared the tar outta …
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