Hi there, Baltimore—and beyond! I’m Ivy Buchowski, and yes, I’ve officially taken over Minxeats for a little while. Kathy Patterson, aka Kat LaGue,, the brilliant mind behind the Good Scents cozy mysteries, was kind enough to let me hijack her blog so I can talk about one of my favorite things in the world: food. You might know me from the pages of her book Killer Sillage, poking around her fictional perfume shop, solving mysteries, and occasionally stirring up trouble. Here, though, it’s all about snacks, crumbs, and honest opinions (the sassier, the better). Whether it’s a pastry, a seafood delight, or a fried chicken that makes you weep with joy, I’ll be tasting, testing, and sometimes trash-talking with full disclosure. Welcome to my takeover. Grab a fork, sit tight, and let’s see what Baltimore has to offer.

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Hand me my megaphone, because I have something to say. One word: Ekiben. If you’ve been sleeping on this little slice of Fells Point/Hampden/South Baltimore foodie heaven, consider this your official wake-up call.

First off, the buns. Steamed to perfection, soft but not floppy, holding all the flavor without collapsing into a sad, soggy mess. And the fillings? Don’t even get me started. Spicy ancho chile pork that melts against your taste buds, fried chicken that’s crisped to golden glory, tofu for the herbivores among us…basically, they make everyone happy. Don't want a bun? Get it in a bowl with rice, instead. Less messy, just as delicious.

What I love most? The balance. Crunch, tenderness, spice, tang. Every bite has a story, and my mouth is the eager audience. Pro tip: get the tempura broccoli, with Chinese sausage. You won't regret it.

Pro tip: come hungry, bring a friend (or don’t, more for you), and pace yourself. One bun is good. Two? Ambitious. Three? Call me, and I'll help you eat.

So yeah. Ekiben. Go. Now. And don’t blame me when you can’t stop thinking about that tofu brah bun three hours later.

Okay, listen up, chicken fans. Maryland fried chicken is not your average, slap-it-in-the-fryer bird. This is crispy, golden perfection with juicy meat that practically sings when you bite into it. And the gravy? Creamy, dreamy, soul-hugging goodness. Look, some cooks swear by shallow frying, others by frying-then-steaming, and honestly? I’m here for the science. Fry first for that crunch, then steam to get the meat cooked all the way through without drying it out. That’s the secret handshake of Maryland fried chicken.

Seasoning? Simple is best. Salt, pepper, maybe a sprinkle of Old Bay if you’re feeling fancy. That’s it. Don’t go adding a million herbs and calling it Maryland. It’s humble, it’s straightforward, and it’s perfect.

Now, history nerds, brace yourselves: this bird is famous. Like, world-famous. The French culinary legend Auguste Escoffier put it in his 1903 Le Guide Culinaire—breaded, pan-fried, served with bacon, corn cakes, and fried bananas. Yes, bananas. Don’t knock it ‘til you’ve tried it. And get this: it even made it onto the Titanic’s first-class luncheon menu on April 14, 1912. Talk about dining in style…before the iceberg, anyway.

So here’s the Ivy seal of approval: shallow fry, steam a bit, serve with a cream gravy that coats your spoon like a hug, maybe toss some biscuits on the side, and you’re golden. Crispy, juicy, legendary—Maryland fried chicken is basically a cultural icon, and if you don’t believe me, your taste buds will set you straight.

Maryland Fried Chicken