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This article from the Baltimore Jewish Times discusses a lemon poppy seed cake recipe shared by the author's niece. The cake features a lemon curd filling and is adorned with candied lemons, berries, and poppy seeds. The recipe also includes instructions for making lemon-infused simple syrup, which can be used in various beverages. The article provides detailed instructions for making the cake, frosting, and candied lemons, as well as assembling the final product. The author describes the cake as a visually stunning and delicious dessert option. [Extracted from the article]

The article discusses the availability of fresh produce at a local farmers market during the winter season. The author shares their experience of shopping at the market and creating a vegetarian dinner using the vegetables they purchased. The menu includes French radish canapes, roasted cauliflower with tahini sauce, roasted cabbage with garlic yogurt sauce, and sweet potato cakes. The author provides a recipe for each dish and emphasizes the importance of using fresh, local ingredients. [Extracted from the article]

The article discusses a dish called Assassin's Spaghetti, also known as spaghetti all'Assassina or burnt spaghetti, which originates from the city of Bari in Italy. The origins of the dish are unclear, with some sources claiming it was created by a chef in response to a unique request from patrons, while others believe it was a mistake or named for its spiciness. The author tried the dish and found it to be unique but not worth the effort compared to traditional pasta dishes. The article includes a recipe for making Assassin's Spaghetti. [Extracted from the article]

This article from the Baltimore Jewish Times discusses different ways to use smoked salmon beyond the traditional bagel topping. The author suggests ideas such as adding smoked salmon to avocado toast, incorporating it into a green salad, rolling it with cream cheese in a wrap, or using it as a topping for toasted baguette slices. The article also includes a recipe for chimichurri sauce, which pairs well with the smoked salmon. The author shares a favorite canape recipe using the leftover salmon and chimichurri sauce. The article concludes with a note on storing the sauce and serving the canapes. [Extracted from the article]