The Food Enthusiast

Dara Bunjon talks with Chef Cathy Ferguson from The Classic Catering People about her career as a pastry chef, Memorial Day cooking and picnic food, plus The Classic Catering People’s new offerings from meals in a box to cookie making kits and more.

Dara Bunjon talks with former Washington Post deputy food editor/recipe editor Bonnie Benwick about her career, what she’s doing now after her recent retirement, the resurgence of home-cooked meals and more.

Dara Bunjon talks about Mother’s Day with Heidi Hiller of Innovative Party Planners — memories, last-minute gift ideas and how to celebrate while under quarantine.

Dara Bunjon talks with Chef Chris Amendola of foraged eatery in Hampden about what foraging is, what the restaurant is offering for curbside pickup and more.

Dara Bunjon checks in from home with some pandemic cooking tips, old-school cooking shows to revisit, local resources to get baking supplies and ways to help others without leaving your house.

On this week’s episode of “The Food Enthusiast,” veteran food writer Dara Bunjon checks in from home where she’s testing out THB Bagelry and Deli’s Build-A-Bagel Kit, plus cooking with what’s on hand, what to do with leftover matzoh (if there is any), and more.

On this week’s episode of “The Food Enthusiast,” Dara Bunjon checks in from home to share Passover and seder memories.

On this week’s episode of “The Food Enthusiast,” Dara Bunjon checks in from home to share kitchen tips and an easy marinara recipe, plus additional resources where people can purchase food, free delivery on prescriptions and more.

On this week’s episode of “The Food Enthusiast,” Dara Bunjon checks in from home to talk about some of the recipes she’s been cooking and to share some of the pantry ingredients she’s been using.

Dara Bunjon checks in from home with some ways you can support your favorite restaurants and tips to prevent any extra fresh herbs from going to waste.

Dara Bunjon talks with Baltimore magazine Food and Dining Editor Jane Marion about their latest “Best Restaurants” issue, what goes on behind the scenes and more.