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.
To replicate the flavors they experienced on their honeymoon in Paris, Joseph and Amanda Burton opened their own restaurant in historic Hollins Market.
Just in time for Valentine’s Day, we chat with Sugarvale's beverage director about how the pink drinks are bringing new life, and levity, to the scene.
For Elisa Milan, making more than 1,000 empanadas a week at her new full-scale restaurant downtown is a way to connect with her Puerto Rican ancestors.
His nonprofit K.E.Y.S (Keep Encouraging Youth to Succeed) has expanded throughout the years to include clinical treatment for individuals and families, senior services, recreation, and even a workforce development arm.
With her nonprofit Transform-A-Nation, Braswell offers a slew of comprehensive services including one-on-one and group counseling for children and adults, after-school programs for inner-city kids, and employment support.
Though you will find the usual souvlaki, grape leaves, and a truly exceptional moussaka, there are also less familiar dishes fashioned from recipes passed down by the owners' Greek-born relatives.
The Jill Fox Center for Hope, where Rosenberg serves as executive director, includes comprehensive support services for child abuse, domestic violence, and community violence, as well as elder justice for survivors, caregivers, and communities.
Set to release Oct. 14, the new book features dishes culled from manuscripts, oral histories, libraries, and the food historian's collection of over 300 regional cookbooks.
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