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How to Spot a Fake Foodie

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*   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…

My British Brekkie: Soldiers & Eggs

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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…
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A NoBL Effort: The Reopening

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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…
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The Best Bennies of 2012

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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…
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