Recipes and Ingredients

Photo by City Data

Over the last few years, the culinary scene in Baltimore has most definitely improved. You’ve seen it - how can you miss it? New chefs, tons of restaurants, a heightened cocktail scene and a distinct culture of collaboration have all combined to create a perfect storm for food and beverages in Charm City. Read More

Figs…

They always seemed a little too exotic for me. Fancy pants. I didn’t grow up eating things like figs - we were more of a steak and potatoes kind …
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Rejoice, rejoice…the farmers market is brimming with local, gorgeous tomatoes. (And corn!) It almost makes me want to cry. To see the tomatoes in my garden thriving…it’s something …
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Craft cocktails…in Federal Hill. It’s happening. Bookmakers comin’.

Federal Hill is about to get a serious biz option for cocktails and food in the soon-to-be-open Bookmakers Cocktail Club. Bookmaker’s is …
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I love sangria. Love. I even make a lazy version called Langria - it’s just white wine, Fresca and fruit. It’s completely delicious - and less boozy than the …
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I’m completely fascinated by chefs who cook nose-to-tail style – using every part of the animal – like kidneys, brain, feet and more. One of the most front-and-center of …
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This may be the simplest ‘drink’ you ever make. It’s like punch without the fancy pants. Punch in jeans…really comfy jeans. Read More

I love really good pizza. Give me a crispy thin crust with delicious, flavorful toppings and I’m a happy girl. My hilarious friend Richie would call my kind of pizza …
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Spring. It gives you a feeling of hopefulness, no? Me, I’m hopeful for asparagus. And peas. And oh yeah, rhubarb! (and tulips, peonies, hydrangeas…)

This post is a super …
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My Mom (um, hello…Peg Fitzpatrick) is Irish. Her great-grandmother Catherine Buckley arrived in Baltimore on a ship from County Cork in 1850 at the age of 16. And…when you see my Mom, you say…yep, …
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