Amy Scattergood is the research editor at Baltimore. Formerly editor of the Los Angeles Times Food section, she has degrees from Yale Divinity School, the Iowa Writers Workshop, and Le Cordon Bleu. She has written a book of poetry and co-written a James Beard Award-winning whole grain cookbook.
The spot serves up serious aesthetics (think: lovely glassware, kababs and tahdig on silver trays, and thoughtful garnishes) that are uncommon in strip-mall dining.
The new Ellicott City restaurant specializes in variations of suancai yu, a bowl of tender whitefish in a slightly sour broth made from pickled mustard greens.
Where to find ofrendas (traditional altars), pan de muerto (skull-shaped bread of the dead), and other customary dishes to observe the holiday this weekend.
Given the government shutdown, soaring grocery prices, and federal cuts to food-assistance programs, the need for the grassroots initiative is greater than ever.
One of the few dedicated plant-based restaurants in Baltimore, Oleum offers chef-owner Alisha Adibe's admirably constructed dishes highlighting international flavors.
The Korean-American restaurant and bar offers an eclectic menu of Korean dishes, plus pizza, burgers, and sandwiches to cater to neighbors and the crowd that often spills over from Monument City Brewing next door.
Started three years ago by a family from Talisay, in the Cebu province of the Philippines, Namit Filipino Barbecue offers deeply flavorful dishes that will soon be available at its first brick-and-mortar.
Opened by a family who came to Maryland in the '80s from Gujarat—the state on the northwestern coast of India—Jalsa Indian Cuisine features flavorful vegetarian street food, curries, dosas, thali, and more.
The chef and owner spotlight dishes—everything from conch and clams to sea bass and squid—from their native Fuzhou, the capital city of the Fujian province in South China.
Opened two years ago by an owner from the Henan province of Central China, Yo Café stands out with its hand-pulled noodles and wide range of boba drinks with varying levels of sweetness.
Featuring classics like curry goat and oxtails, the menu is loaded with food that chef/owner Tony Henry grew up eating and making in his native Jamaica.
Open for about six months, the Palestinian owned-and-operated eatery offers regional staples from falafel and fattoush to grilled kebabs and kofta. But we had to find out what makes the hummus so superb.
Dosas, thin pancakes made from a slightly fermented batter of rice and lentils, are one of the many astonishing dishes to discover on the 163-item menu.
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