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Locations

North Charles Street

6213 N. Charles Street
Baltimore MD 21212
410-377-8040
Mon - Sat: 7 - 8
Sun: 8 - 7

FREE PARKING
ON STORE LOT

Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
410-323-3656
Mon - Sat: 8 - 7
Sun: 8 - 6

FREE PARKING IN
DEEPDENE GARAGE

FIRE UP THE GRILL FOR THANKSGIVING

Thanksgiving comes with its own set of questions: How many cooks can fit in the kitchen? How do you feed a large crowd a sizeable whole turkey along with all the sides and serve everything at once? A 15 pound turkey usually takes up two thirds of a normal size oven for a good 4 to 5 hours. The most delicious answer to this problem is to cook the turkey on your outdoor grill which will free the oven up for all of your side dishes—in fact, in my family, it wouldn't be a holiday meal without my dad and I cooking a chipotle-based turkey on my Weber charcoal grill!

"STEAK" YOUR CLAIM

As Father Day approaches, just think of two things for Dad: A hot grill and a thick, juicy steak. A surefire way to please Dad is to serve him a premium, custom-cut rib eye or NY strip steak from Eddie's.

MEMORIAL DAY ENTERTAINING

Whether you're going to the beach or having a "stay-cation" at home, Memorial Day weekend calls for cookouts, get-togethers and fun with family and friends. Rain or shine, there will be lots of entertaining.

Plan an easy barbecue, or have your fridge stocked for drop-in company. Eddie's has everything you need  to feed your friends and enjoy the weekend as well.

SPRING CLEAN YOUR PANTRY

Finally, the Nor'easters are over and spring weather is here. Welcome the flavors, aromas and freshness of spring in your home by refreshing your pantry. Here are some easy guidelines to rejuvenating -- or shall we say "resuscitating" -- your pantry.

"EGG-CEPTIONAL" EGGS

The spring holidays of Easter and Passover will soon be here, along with all of the traditions we love and savor. Each holiday has its unique features; however, both have a versatile and delicious common denominator. The egg, a symbol of new life and rebirth, makes its way to celebrations of Passover, beginning March 30, and Easter, April 1. The age-old question, "Which came first, the chicken or the egg?" sheds new light during the spring holidays and has gotten way more complicated.

A TOAST FOR THE NEW YEAR...TARTINES

As the new year settles upon us, we reflect on the past and plan for the future. When you raised your glass to toast the New Year, the food-minded gourmand might have thought just that: toast.

A toast takes many forms. We know 2017 was the year of the ever-popular avocado toast: Crusty bread, toasted evenly, topped with mashed avocado, a squeeze of lemon and a dusting of sea salt.

HOW TO KEEP THANKSGIVING GUESTS OUT OF THE KITCHEN

Thanksgiving is a time to enjoy family, friends, and, of course, delicious food. Though we love our guests, sometimes we just need them to stay clear of the kitchen so we can do our magic getting the food on the table.

NO SWEAT, GRILL AHEAD

Let the grilling begin! This is the time for graduations, family reunions and neighborhood cookouts. Summer is when we do lots of impromptu, casual, laid-back, easy entertaining. But is it really that easy, if you're the one doing the cooking and the grilling?

There you are, sweating over the hot coals while your friends are enjoying a few cold ones! You need to enjoy the party too -- and you can! Just grill ahead. Your food will still taste amazing and you can join your friends in the fun.

THE "NEWNESS" OF SPRING

As we remember and long for the return of our "spring teaser" before our abrupt hit of that bitter Nor'easter, we look forward to the return of the smells, tastes, warmth and "newness" of spring.

The spring holidays of Passover and Easter will be here soon, with Passover beginning April 10 and Easter on the 16th. As you plan your spring holiday festivities, think about how Eddie's can help you and your family celebrate.

TASTEFUL MEMORIES OF 2016

With the news and events of 2016 still fresh in our minds,
Let’s look forward to 2017 and the flavors we will find.

In 2016 we fermented and pickled, from cukes to kraut,
We need to increase the good bacteria, what’s that all about?

Our chefs soaked and seasoned, refreshed and basted,
We whipped and chopped, folded and tasted.

We aged and cured, marinated and brined,
Catering at Eddie’s is like being wined and dined!

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