When Stephanie Cohn wants to fill her home with the aromas and memories of traditional Jewish comfort food she knows just where to turn: She has a whole notebook of family favorites collected by her mother.
“They’re always the ones we’ve had at family get-togethers,” Cohn explains. “They’re so good!”
Three years ago Cohn and her husband, Jeremy, settled in the Carroll County community of Hampstead. They’ve since added to their family; they’re the parents of Jonah, 2.
Stephanie, who is from South Florida, works in Columbia for Enterprise Community Investments; Jeremy, a Reisterstown native, works for the Social Security…
Dining with Andrew Woods
For Andrew Woods, 28, cooking is all about family — his family of origin and the family of friends he has built since moving to Baltimore in 2010. A development professional for The Associated, Woods became passionate about cooking after his mother passed away in 2004.
Stuffed French Bread With Spinach, Herbs And Cheese
Preheat oven to 350 degrees. Slice the loaves in half horizontally and hollow out the bottom half of each loaf. You can reserve the hollowed-out bread for fresh bread crumbs or croutons. In a bowl, mix the parsley, chives, basil, spinach, garlic, oil, salt and cheese. Spread half of the mixture into each of the hollowed-out halves of bread and top with the other halves. Wrap tightly with foil and bake for 20 minutes. Serve warm, sliced on a diagonal. Serves 12.