By Jeremy Saloman
Palascinata, Hungary’s take on the crepe, are slightly thinner than the French version, thanks to the addition of seltzer water — and perhaps even more delicious. This recipe comes from chef Jeremy Salamon’s grandmother Agi, who cooked them for him throughout his childhood.
“Published by The Nosher, a 70 Faces Media brand”
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.
Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.
Filmmaker Justin Schein looks at wealth and inequality through the very real story of his late father.
For 35 years, the late Deborah Brodie, aka Bubbie Cookie, amassed a collection of over 200 Jewish ritual objects, which she used to teach her Hebrew school students with special needs.