Eats & Drinks

Making hand-cranked ice cream—and passing the torch

Making hand-cranked ice cream—and passing the torch

I was digging around in my dump of a basement the other day and caught a glimpse of aqua-blue fiberglass. It was the hand-cranking ice cream maker that my mom had recently handed over to me—a sort of changing of the guard from when she was mistress of our family's summer vacation and its ice cream...

Dining

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  • Straddling the Barbecue Divide

    Straddling the Barbecue Divide

    I.The Urban Grill Barbecuing in Baltimore is a communal affair, like much of city living when the weather gets warm and people spill out onto their stoops or porches, setting up lawn chairs on the sidewalks, perching on car hoods to monitor kids who wobble up and down the sidewalk on bikes, barricading...

  • The Silver Queen of Harford Road

    The Silver Queen of Harford Road

    If you weren't looking for the Silver Queen Café (5429 Harford Road, [443] 345-2020, silverqueencafe.com), you'd easily miss it. Located on a block of Harford Road most recognizable for being home to the CVS and Hamilton Vacuum and Janitorial Supply, the nondescript storefront (formerly Herb &...

  • Chicken Talk: Station North and the ever-elusive chicken box

    Chicken Talk: Station North and the ever-elusive chicken box

    Last week, Station North Arts and Entertainment District commemorated the demolition of 1 W. North Ave.—formerly known as The Station North Chicken Box, an arts venue, and before that, New York Fried Chicken. The Chicken Box is being knocked down to make way for the Stavros Niarchos Foundation...

  • Cosima opens in Hampden's Mill #1

    Cosima opens in Hampden's Mill #1

    Before my recent dinner at Cosima (3000 Falls Road, Mill No. 1, [443] 708-7352, cosimamill1.com), I had never met Donna Crivello, the restaurant's proprietor. But I was familiar with the work of her hands—both through the various incarnations of her signature eponymous restaurants (now winnowed...

  • Staff Picks for cannabis-induced cravings

    Staff Picks for cannabis-induced cravings

    Goodfella City Limits Sports Bar If you’re ever driving around stoned and suddenly end up in a place where beautiful, identical people race by in Day-Glo ‘active wear,’ you might be lost in Temple of the Cult of Under Armour, Locust Point. And now you’re hungry. You can settle for the amazing but...

  • Bottega surprises diners with humble knock-out dishes

    Bottega surprises diners with humble knock-out dishes

    For weeks, I'd been keeping an eye on Bottega's (1729 Maryland Ave., [443] 708-5709, bottega1729.com) Facebook page, watching as the photos of the restaurant's daily chalkboard menu listed the day's specials. My heart fluttered at the thought of a bitter puntarella salad with anchovy and capers...

  • Date with IKEA: Swedish cuisine in White Marsh

    Date with IKEA: Swedish cuisine in White Marsh

    Believe nothing less: the restaurant at IKEA—the merciful asylum of that Swedish embassy along Honeygo Boulevard in White Marsh—is simply one of the most pleasant, affordable, and accommodating places to eat in Baltimore County. I, for one, am not an IKEA fetishist—you'll find me at the soft opening...

  • Hangover Helper: Spoons Cafe

    Hangover Helper: Spoons Cafe

    24 E. Cross St., (410) 539-8395, spoonsbaltimore.com Adorned with aesthetically questionable paintings, a wooden carousel horse, and a forlorn giant spoon seated in a chair by the front window, Spoons Cafe (which CP accidentally left out of our Eat issue; our apologies) feels like the home of your...

Drinking

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  • Hooch: Homemade infused vodka makes better bloody marys

    Hooch: Homemade infused vodka makes better bloody marys

    Which is better? Cookie-dough vodka or bubblegum vodka? It’s a trick question. Both are odious. The good news is that the flavored-vodka fad appears to be past peak. “Vodka is so 2012,” the Wall Street Journal declared recently. The article anointed whiskey the sales-growth leader among spirits,...

  • Baltimore Beer Baron: Down on the farm with Manor Hill Brewing

    Baltimore Beer Baron: Down on the farm with Manor Hill Brewing

    Down on the Farm With Manor Hill Brewing: After sampling Manor Hill's The Gathering Wet Hop IPA, with its 10 pounds of wet Maryland hops per barrel, at my favorite city watering holes, I decided to take a quick field trip last week to check out the brewery's facility. Manor Hill Brewing (4411 Manor...

  • Hooch: On the beertail trail

    Hooch: On the beertail trail

    "Whiskey then beer, have no fear; beer before whiskey, mighty risky." Or something like that. Versions of this cautionary consumption chestnut have been around forever. But what of beer and whiskey at the same time in the same damn glass? What about beer cocktails? It's really surprising that we...

  • Baltimore Beer Baron: Boozy things to do this weekend

    Baltimore Beer Baron: Boozy things to do this weekend

    Looking for something boozy to do this weekend that has nothing to do with pumpkins or pumpkin-flavored brews? Here are two beer events in the area that should please the palate of local hopheads: Oliver Brewing Company's grand opening of its new brewery is set for this Saturday, Nov. 7, 11 a.m.-5...

  • Hooch: Bittersweet Campari is an Italian favorite with 21st-century American fans

    Hooch: Bittersweet Campari is an Italian favorite with 21st-century American fans

    So, the wife and I recently returned from two weeks in Tuscany. Yeah, sorry, there's no way to type that without coming off as a bit of a boastful prick. But we did it with backpacks and a shoestring budget—bargain airfare bought back in spring, local buses for getting around, and Airbnb for sleeping...

  • Baltimore Beer Baron: Bloggers, zombies, and curfews can't hold Alewife down

    Baltimore Beer Baron: Bloggers, zombies, and curfews can't hold Alewife down

    In 2010, then-Midnight Sun reporter Erik Maza reviewed the newly opened Alewife (21 N. Eutaw St., [410] 545-5112, alewifebaltimore.com), noting that the interior looked "like the Treasury Department after a Pottery Barn makeover" and questioning, "without weekday crowds, for how long can it stay...

  • Maryland's Booming Booze-a-Palooza

    Maryland's Booming Booze-a-Palooza

    Real, honest-to-god Maryland rye at last! Pleasant nose, rich mouthfeel, corny sweetness interwoven with crisp rye notes, and a finish as smooth as the Baltimore Beltway the day it opened in 1962. OK, this rye predates I-695 and was probably bottled in the 1940s. I'm drinking the state's distilling...

  • Baltimore Beer Baron: A Delmarva tale of beer and oysters

    Baltimore Beer Baron: A Delmarva tale of beer and oysters

    When Brian McComas of Ryleigh's Oyster (36 E. Cross St., 1225 Cathedral St., 22 Padonia Road, Hunt Valley, [410] 539-2093, ryleighs.com) called and asked if I wanted to ride along and deliver some oyster shells from Baltimore to Fordham and Dominion Brewing in Dover, Delaware (1284 McD Drive, Dover,...

Cooking

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  • DIY Kitchen: Homemade bread

    DIY Kitchen: Homemade bread

    Anyone who knows me knows I hate baking. I love baked goods, obviously, but I can’t deal with the amount of precision that most baking requires. I know it’s all about the science of the desired chemical reactions, which should be a cool thing to engage in. Instead it’s just kind of a drag because...

  • In Season: Use locally grown hydroponic tomatoes to make roasted tomato mayonnaise

    In Season: Use locally grown hydroponic tomatoes to make roasted tomato mayonnaise

    Late snow and bitter cold have stifled progress in the fields, leaving us weeks away from field-grown tomatoes. Lucky for us, beautiful, locally grown hydroponic tomatoes will be available long before fields are producing fruit. Many producers are ramping up production after taking the winter off...

  • DIY Kitchen: Pasta Alla Carbonara that'll impress a one-night stand

    DIY Kitchen: Pasta Alla Carbonara that'll impress a one-night stand

    Ah, carbonara, one of my all-time favorites. Simple yet composed, cheap, quick, pretty easy but still fun to make, and hits all of the major hunger voids all at once: pork, cheese, salt, rich, starch, garlic, pepper. Yeah. A tip for those wanting to impress their one-night stand: Forget about mastering...

  • In Season: Roasted Celeriac and Sweet Potato Mash

    In Season: Roasted Celeriac and Sweet Potato Mash

    Cooking seasonally often calls for an added measure of resourcefulness. Wintertime, in particular, can test one’s culinary ingenuity. Asparagus, ramps, and greens are still months away, but experimenting with the unusual can reignite your creativity in the kitchen. New ingredients inspire and make...

  • In Season: Massaged Kale Salad

    In Season: Massaged Kale Salad

    A healthy salad can be a welcome respite from the holiday meals, cookies, booze, and general indulgences of the holidays. By now, we all know that kale is one of America’s favorite “superfoods.” It’s hard to go to any restaurant, food blog, or modern cookbook without seeing the leafy green brassica....

  • DIY Kitchen: Microwave cooking tips

    DIY Kitchen: Microwave cooking tips

    As I was scoring my monthly RoFo chicken fix the other day, I overheard someone in line discussing the “microwaved corn” video that’s been making the rounds, in which YouTuber Carl Blemming shows how to cook an ear of corn in the microwave without shucking it first. The woman in line discussing...

  • Arugula Salad with Bresaola and Manchego

    Arugula Salad with Bresaola and Manchego

    In what feels like an instant, summer has passed and we find ourselves squarely in the midst of fall. The onset of overnight frost will soon compromise the summer’s bounty, thus making way for heartier, cold-weather crops. Before long, farmers market tables will be brimming with cabbages, winter...

  • In Season

    In Season

    Plum season lasts from mid-July to mid-September in Maryland.

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