The workers at the stone mills along the Jones Falls Valley once labored at clattering looms to weave canvas for the sails of ships that filled the Baltimore harbor. But what about all that “… ...

One of America’s best-known chefs, cookbook authors, and cooking teachers, Jacques Pépin has published 26 books, numerous magazine articles, and hosted 11 acclaimed public television cooking ...

Standing in the bottom of the valley, Benesch points across the Jones Falls to the surviving industrial landscape — the old Schenuit Rubber complex and the Poole and Hunt Foundry.

This dish, which Jacques Pepin calls a “soufflan,” is made with four eggs, cottage cheese, whipped cream cheese and minced chives. (Photo by Nick Koon) By Cathy Thomas | cathythomascooks@gmail ...