Author: Lou

This guide covers 8 real haunted places across Maryland, from a Civil War prison camp on the Chesapeake to a downtown Baltimore hotel with one of the state’s most-repeated (and most disputed) ghost stories. Every site is tied to...

That log of goat cheese in the fridge, the one left over from a salad or a cheese board, doesn’t behave quite like other cheeses. Its short shelf life isn’t really about the goat’s milk itself, similar to how ricotta spoils...

I was halfway through mincing what I thought was a small onion for a pan sauce when I realized it was actually the last shallot, and the recipe needed three more. No car, no neighbor with a garden, just a produce drawer with a...

I was three steps into a braise last week, onions softened, wine already reduced, when I reached for the tomato paste and found an empty tube crumpled at the back of the drawer. No time for a grocery run, so I started digging...

That jar of kimchi that’s gotten noticeably more sour and fizzy since you bought it isn’t a problem. It’s the point. Kimchi is a living fermented food, similar in spirit to sauerkraut, and most of what makes it seem alarming,...