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A collection of news and information related to Pork Chops published by this site and its partners.
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Top Chef DC: Making concessions
Reality CheckThere are six chefs remaining - five of them sane. Then there's the one in the yellow dress. That's Ed. Wearing Tiffany's dress and flouncing around the house. "Everybody wants to be Tiffany!" Quickfire challenge: Bigger fish to fryThe guest......Tags: Meatballs, Justice System, Shrimp, Bacon, Judges
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Follow-ups and inbox cleaning
Dining@LargeA few things I've been meaning to tell you about.- On Thursday, Donna's Columbia is having its first-ever wine dinner featuring Dr. Thanisch Riesling. The three-course dinner (plus dessert and starter) is $55. Call 410-659-5248 for information. The...Tags: Chesapeake Bay
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What I'm giving up for Lent
Dining@LargeI'm not giving up anything for Lent, but I never knew until today that our Shallow Thought Wednesday guru and guest poster John Lindner was so religious. ELWelcome to Shallow Thought Ash Wednesday.You deserve better than what follows, but what’s.......Tags: Dining and Drinking, Beverage Industry, Alcoholic Beverages, Lifestyle and Leisure
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Food Maker seeks local honey
Dining@LargeThere's an interesting Google group out there called Baltimore Food Makers where the discussion is mostly about ambitious home-cooking projects. There was a guy on there a while back explaining how he made duck breast prosciutto. During the blizzards,...Tags: Dining and Drinking, French Bread, Honey, Alcoholic Beverages, Bee (insect)
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Helen's Garden owners retiring
Dining@LargeA "heartbroken" Dining@Large reader tipped me off to news on the Helen's Garden Facebook page. It seems the owners are retiring -- though not before next month."I want to let all of our wonderful customers whom we love that Helen's...... -
The BBQ Joint in Easton
Dining@LargeTomc, whoever you are, I'm in your debt.The Dining@Large reader by that name suggested that I try The BBQ Joint in Easton on my way to the Tawes crab-and-politics fest in Crisfield this week. What a great find.From the fresh......Tags: Cabbage, Sandwiches, Foods and Beverages, Restaurants, Dining and Drinking
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Zagat and the restaurant coup
Dining@LargeNormal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-...Tags: Unrest, Conflicts and War, Restaurants, Dining and Drinking, Family, Lifestyle and Leisure
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About that mayoral pork chop
Dining@LargeSo just what did Mayor Stephanie Rawlings-Blake eat the night before she was hospitalized for "gastrointestinal difficulties"?A Corks pork chop.Credit City Hall reporter Julie Scharper for sniffing out that nugget.And credit Corks Chef Jerry Pellegrino...Tags: Regional Authority, Unrest, Conflicts and War, Heart Attack, Health, Politics
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Cooking Miami Heat style
The Business of Sports | Sun-Sentinel BlogsWith the massive popularity of cooking shows, why not cook with the Miami Heat? The team, broadcast partner Sun Sports and AmericanAirlines Arena concessionaire Levy Restaurants have teamed up to create a cooking show of sorts called ???Recipes for...Tags: Foods and Beverages, Football, Salads, Dining and Drinking, Miami Heat
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Double the fun
Smooth and crunchy, sweet and salty, rich and acidic. Great dishes are all about juxtaposing opposing elements and achieving balance, and Baume & Brix, which opened two months ago in River North, revels in this balancing act, extending to the restaurant...
Tags: Foods and Beverages, Chicago Tribune Columnists, Salads, Dining and Drinking, Restaurants
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MARIO BATALI: The proper way to brine
EntreeQ: What's the best way to cook a thick pork chop? A: Iron Chef Michael Symon and I differ on this point, but I think the answer's clear: Brine, and then cook slowly. Brining was originally used as a means of preserving meats and other perishables. Since...Tags: Mario Batali , Peppers, Greenwich Village, Kosher Salt, Onions
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Which white?
Pork famously became "the other white meat" when the National Pork Board launched the slogan back in the 1980s. It's a term that's stuck — more than 90 percent of Americans recognize it today, according to Pamela Johnson of the board's Pork...Tags: New Zealand, Ginger, Recipes, Marlborough, Alcoholic Beverages
Aug 26, 2010
|Blog| Baltimore Sun
Mar 22, 2011
|Blog| Baltimore Sun
Feb 25, 2009
|Blog| Baltimore Sun
May 12, 2010
|Blog| Baltimore Sun
Jul 14, 2010
|Blog| Baltimore Sun
Jul 22, 2010
|Blog| Baltimore Sun
Jul 29, 2010
|Blog| Baltimore Sun
Mar 5, 2010
|Blog| Baltimore Sun
Mar 10, 2010
|Blog| Sun-Sentinel
Dec 6, 2012
|Column| Chicago Tribune
Mar 20, 2013
|Column| Tribune Media Services
Jun 22, 2010
|Column| Chicago Tribune
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