Jane Marion is the food and dining editor for Baltimore, where she has worked since 2000, covering food, wellness, beauty, and home and garden. Previously, she was an entertainment editor at TV Guide, where she also wrote a cooking column called \"Celebrity Dish.\" Additionally, she is a former columnist for Philadelphia Magazine and contributed to Entertainment Weekly.
The local ambassador for regenerative farming—often showing up in both the state and nation’s capitols to advocate on behalf of small farmers—has made a name for herself as one of the most prolific certified-organic growers in the region.
There are many local riffs on the viral confection, which layers pistachio cream, tahini, and delicate shredded phyllo (knafeh) in a crispy chocolate shell.
The menu references both past and present, highlighting Cantonese classics, alongside clever, more modern combinations drawn from a country with countless regional cuisines.
The La Cuchara owners' ode to the Italian coast is one of the most eagerly anticipated openings of the year, especially since a January fire temporarily closed their beloved Basque-based restaurant in Hampden-Woodberry.
The innovative treat—essentially what happens when a chocolate-chip cookie melts inside a croissant—is a favorite on the pastry lineup at sister spots La Maison and Café Dear Leon.
From jazz at The Prime Rib to powerhouse vocals at Order of the Ace, restaurants with live entertainment provide a platform for local artists, while also giving diners a full sensory experience.
In a city that’s fiercely dedicated to its sports teams, quirky traditions, and all things crab, Baltimore’s loyalty extends just as ardently to its coffeehouses, cafes, bars, and other eating and drinking establishments.
“This was the year that comfort food soothed my soul (and stomach), and made everything feel just a little bit lighter,” writes deputy/food and dining editor Jane Marion.
At Sacré Sucré in Fells Point, the timeless treats have moved beyond the cocoa cup and now come in a variety of inventive flavors—marbled with ribbons of matcha, Earl Grey, caramel, or yuzu.
At the neighborhood's first Brooklyn-style bodega, owners Rob and Angela Wainwright want you to grab what you need, or stay a while with wine and tapas.
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