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How to Spot a Fake Foodie

* Make no mistake: Being a food snob does not make one a foodie. I have always loved food. My earliest and best memories involve being in the kitchen, whether it was my childhood play kitchen in all of its fake, plastic-food glory or in real kitchens standing over simmering pots, peeling vegetables, or testing some new recipe. I’ve…

Recipes·Sunday Supper Series·Writing

My Adventures in Baking: Upside Down Polenta Blood Orange Cake

When you hear upside down cake, what is typically your first thought? Pineapple upside down cake, right? You’re not alone–most of us are guilty of thinking of the über-popular confection when it comes to inverted cakes, but did you know that you can add just about any kind of fruit…

Eating Like Oprah at Blue Pig Tavern

From top, clockwise: Congress Hall (courtesy of caperesorts.com); a breakfast fit for…

Creating the Perfect Indoor Kitchen Potager

Herbs like the ones pictured above are ideal for an indoor kitchen…

My British Brekkie: Soldiers & Eggs

Cooking·Recipes·Writing

Breakfast is my absolute favorite meal of the day; I really could eat it any time of the day. Brunch at noon, brinner (breakfast for dinner), or sometimes at 3 AM–you name it. Like famed molecular gastronomy chef Wylie Dufresne, I seriously love eggs. It’s a borderline obsession; a breakfast without eggs…

In the Cocina: Cooking in Mexico

Chefs·Cooking·Mexico·Restaurants·Travel·Writing

Can you think of a better way to start off a cooking class than with a (virgin) hibiscus margarita? My love of Mexican food runs deep and the pretty substantial group of Hispanic friends I had growing up is partially to blame. The remaining blame falls squarely on the shoulders of…

A NoBL Effort: The Reopening

Chefs·Openings·Writing

There’s nothing better than the opening of a suburban restaurant whose menu could very well rival those of its city-dwelling counterparts. When NoBL (an acronym that nods to its geographic North of Baltimore & Lansdowne location; pronounced “noble”) arrived on the scene, it signaled a much-needed change for an area…

The Best Bennies of 2012

Restaurants·Reviews·Travel·Writing

My love of eggs Benedict is well-documented and has been discussed ad nauseum, so there’s no need to wax poetic about it yet again. Well, a teeny-tiny mention about how much I adore a good benny for breakfast or brunch is acceptable, right? For those of you unfamiliar with my…

Nursing My Inner Cookie Monster at Beurre & Sel

Reviews·Travel·Writing

I. Love. Cookies. Seriously. But I cannot stress the fact that I’m not a baker enough. And when I say I’m not a baker, not only do I mean I’m not a professional baker but I mean even the simple task of baking boxed brownies requires skills that escape me. Baking is…

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Writing - Page 8

How to Spot a Fake Foodie

My Adventures in Baking: Upside Down Polenta Blood Orange Cake

Eating Like Oprah at Blue Pig Tavern

Creating the Perfect Indoor Kitchen Potager

My British Brekkie: Soldiers & Eggs

In the Cocina: Cooking in Mexico

A NoBL Effort: The Reopening

The Best Bennies of 2012

Nursing My Inner Cookie Monster at Beurre & Sel

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