AT ANY GIVEN TIME—pre-pandemic, that is—my fridge was stuffed with Styrofoam and cardboard carryout containers filled with leftovers of every kind. Pumpkin man two and pieces of lamb shish kebab from The Helmand, half a shrimp-salad sandwich from The Local Oyster, a few scraps of chicken marsala from Vito’s, some ramen from PekoPeko—food from wherever my work as the food and dining editor of Baltimore magazine has taken me. The truth is, I’ve always enjoyed cooking at home, but usually because it was a relief from all that eating out. Now, COVID has left me—and us—with no other choice. While carryout and delivery are still available, dining out, something I did up to five times a week for work, is no longer an option.
This story is from the June/July 2020 edition of Baltimore magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the June/July 2020 edition of Baltimore magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Man With a Plan
The eternal optimism of Thibault Manekin.
SHOWER POWER
Locals let rain gardens soak up the storm.
THE SOFA QUEEN
Stuffed & Tufted’s Samantha Kuczynski relishes being the new face of upholstery.
The Starting Gate
At long last, plans are underway for a new “Home of the Preakness.”
CLEANING UP CITY HALL
Baltimore is the second most corrupt federal jurisdiction in the country. Can a city with our history be reformed?
THE HOMECOMING
For one family, it was time to start living in their house, not just existing there.
SUGAR RUSH
Baltimore gets a fresh batch of home-grown bakeries——and the line forms here.
GAMECHANGER SANDRA GIBSON
Executive Director, SNF Parkway Theatre & Maryland Film Festival
FROM THE GROUND UP
A new build gives a couple a house that finally feels like them.
AFTER GLOW
KEY HIGHWAY
