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.
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.
We spotlight the tiered Taco Tower at La Food Marketa in Pikesville, an architectural creation stacked with specialties like tacos, dips, and street corn.
The Port-au-Prince native brings her styling background to her baked goods (think: lipstick-shaped cookies), and also honors her heritage by adding Haitian vanilla extract.
With the help of her family, owner Hannah Seidman fulfilled a dream to open her own cafe—a breakfast-and-lunch spot offering everything from healthy fare to comfort food.
Set inside the Ritz-Carlton Residences, Ammoora celebrates the dishes that tech entrepreneur-owner Jay Salkini and Damascus-born chef Dima Al-Chaar grew up eating.
Recently, he has transitioned from capturing stationery stills to creating 20-second reels and TikToks—which preview new places and explore food trends.
Smith shares how the six-part series came to be—with a little help from design queen Joanna Gaines—and her recipe for these beautiful blood orange tarts with meringue.
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