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I have to admit that the warmer weather and the abundance of fresh food at the market have given me quite an appetite. Lucky for me there is a dish that not only incorporates all that is good about spring, it actually incorporates the word itself. Chef Jerry Pellegrino is proud to say, it's a gift the Italian language has given to the world: primavera. But in point of fact, it's a dish that doesn't even exist in Italy.
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University of Maryland's Cole Field House is poised to honor two pioneers. But is it the right move?
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One of my favorite vegetables is tremendously useful, totally tasty, and sadly overlooked. In a professional kitchen it is a ubiquitous standby, and it shows up everywhere, often without you knowing about it. And Chef Jerry Pellegrino will tell you, he wouldn't want to live without the humble little shallot.
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Don't look now, but the NCAA's stance supporting transgender athletes is surprisingly the right one.
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It's time to sit back and enjoy fresh, crisp white wines that seem to hold springtime in a glass.
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There are many emblems of spring: crocus, daffodils, Easter bunnies and chocolate eggs. But for foodies all over town the true first sign of spring is the asparagus.
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To no one's surprise, Masters' officials kept quiet about Georgia's new voting laws.
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Hugh has found tremendous value in a second label, crafted for the wise budget.
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Back in 2004, Maryland lawmakers approved a bill meant to encourage wind power, solar panels, and other renewable energy sources as a strategy for fighting climate change.
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You don't have to look too closely to see smiles on the faces of Maryland farmers. A visit to your favorite farmers market will show you all you need to know: table after table of fresh produce and protein. We've had a nice spring with just enough warmth and a fair amount of rain, so, Chef Jerry Pellegrino says, it's a great time for Marylanders to go shopping.