Nani Ferreira-Mathews

If ten restaurants and two wine shops over the past thirty years do not inspire veneration for the restaurateur Tony Foreman, how about doing it all while enduring three open-heart surgeries and surviving an eventual double-organ transplant of both his heart and kidney? Is veneration even a big enough word for the respect one man […]

I approach an unassuming building on Maryland Avenue near sunset, an unlit lightbox hanging on the facade. As I crest the staircase, I see the sign: Le Comptoir du Vin. I celebrate having landed in the right place, having passed it once already. A handwritten sign is taped with insouciance near the door handle and reads, “Wed → Sat.” No hours posted. I pull open the unlocked door and enter a cozy dining room.

No offense to Papa John, but better ingredients do not mean better pizza. The pursuit of the perfect dough is … Continued

Hand-rolled pierogies, fermented habanero hot sauce with ginger, and warmly toasted spices for a housemade za’atar are just some of … Continued

Go With Your Gut®. That’s the tagline on 100% of the packaging from the Govans manufacturer, Hex Ferments, and with … Continued

Lane Harlan’s Libationary Empire By Nani Ferriera-Mathews Photos by Jill FannonIt’s a six-minute walk in a straight line, but it … Continued

A Community of Abundance and Flavor: Our Time KitchenSub: Shared commercial kitchens have long been used to create positive economic, … Continued

Jinji ChocolateThe door cracks ajar and swirls the aroma of chocolate through the cozy violet storefront where we are crowded … Continued

Blacksauce KitchenIt’s 8 a.m. on a Friday morning when I pull the glass door open to the humble storefront of … Continued

Irena Stein’s debut cookbook Arepa: Classic & Contemporary Recipes for Venezuela’s Daily Bread, released in July of this year, has … Continued

Kara Mae Harris, author of Festive Maryland Recipes: Holiday Traditions from the Old Line State, has long been a cookbook … Continued

It’s sunny and breezy when we arrive at the Baltimore Farmers’ Market on Sunday morning just before eight. The crowds are still sparse in the market’s first hour, but I spot a group gathered around their car enjoying something delicious enough to…

Mera Kitchen Collective is a Culinary Esperanto Nurturing Recipes that Transcend National Boundaries “How do you say this in Spanish?” … Continued

“I want to create a restaurant group in Baltimore that’s doing it a little bit differently,” Chef Owner Brendon Hudson shares as we sit in the intimate dining room of his first restaurant, Allora on Charles Street. “I think that sometimes with the…

Morels, chanterelles, chicken of the woods, lion’s mane, hen of the woods, fiddlehead ferns, ramps, black walnut tree sap, trifoliolate … Continued