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50 Ways to Impress Your Girlfriend's Parents
Local author Trevor Bothwell share his best recipes. Read Trevor's column In My Opinion-exclusively on somd.com.
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[ Last Updated: 23-Nov-2004 |
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Chesapeake Bay Cooking
If you think Chesapeake Bay cooking is all about the hard- or soft-shelled blue crab--about crab cakes, deviled crab, crab soufflés, crab-stuffed mushroom caps, ham and crab imperial, crabmeat curry, crab fluffs, crab and artichoke dip, crab loaf, crab quiche, and soft-shell crab sandwiches--you have another think coming. This isn't to say that the first 60 or so pages of Chesapeake Bay Cooking aren't dedicated to the blue crab. They are. But then John Shields moves right into oysters, then seafood, soups and stews, chicken and game birds, meat and game, and on all the way to desserts, pickles, and preserves.
Companion to a public television series, Chesapeake Bay Cooking is part travelogue, part history of a region's cooking, part call to environmentalist arms, part paean to childhood past, and part plain old cookbook devoted to the food products and cooking styles indigenous to the Chesapeake Bay.
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[ Last Updated: 10-Dec-2003 |
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Chesapeake's Bounty
By regional author Katie Moose. What could be more enticing on a hot summer's day than to sit down to a table covered with newspapers, fresh steam crabs, Old Bay Seasoning, cole slaw and a cold beer? Or is it something more elegant that you're looking for - Beef Chez Conduit (beef tenderloin with Bearnaise sauce), fresh asparagus, new red potatoes, and pumpkin cheesecake. Getting hungry? Take a peak inside and you'll discover region rich in culinary delights and history.
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[ Last Updated: 07-Dec-2003 |
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Coastal Cuisine: Seaside Recipes from Maine to Maryland
Every year I visit my favorite shore towns along the Upper East Coast and try to discover new ways to celebrate summer. But then comes September and all of a sudden "real life" returns. Oh, how I wish the flavor of summer could remain. That's why I asked the chefs at my favorite seaside haunts if they would share their secret summer recipes. The result is Coastal Cuisine, a compilation of over 100 recipes from 65 seaside restaurants, hotels, and inns. I hope that as you make these dishes, they bring you back to a sunny, warm spot in your mind. After all, the memory of a great meal is the ultimate souvenir.
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[ Last Updated: 07-Dec-2003 |
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Hunt to Harbor : A Maryland Cookbook
by the Junior League of Baltimore. "This cookbook is filled with wonderful recipes you will make again and again for company. The chapters include Beverages, Appetizers, Eggs, Pasta & Cheeses, Soups & Sandwiches, Fish & Shellfish, Poultry & Game, Meats, Vegetables & Side Dishes, Breads, Salads, Sauces & Spreads, Desserts, Pies & Pastries, Cakes, Cookies & Candy, Pickles & Relishes, Celebrities, Restaurants, Caterers & Vineyards, Ethnic Festivals, Menus and This & That. Be sure to try the Crab Cakes on pg. 84 and the Chicken and Crescent Almondine on pg 114. You won't be disappointed!"
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[ Last Updated: 07-Dec-2003 |
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I Can Cook, You Can Cook! Simply Great Maryland Recipes
Baltimore's favorite food personality is now gaining national recognition with his down-home style, no nonsense love of food, and recipes so simple and delicious folks everywhere will be saying: "I can cook, what he cooks!"
From his days as the proprietor of Baltimore's first casual restaurant to the popular Wayne's Bar-B-Que located on the Inner Harbor, Wayne Brokke is truly an American original. Now, more than 150 of Wayne's recipes are available to anyone who wants to enjoy simple, fast, and delicious home cooking that's more than just comfort food, it's comfort for the soul.
Peppered with Wayne's unique anecdotes, these easy-to-follow recipes also include Wayne's special hints for cooks that encourage experimentation and creativity. I Can Cook, You Can Cook! includes outstanding soups, salads, entrees, vegetable dishes, desserts, breakfast, and cool summer drinks, as well as helpful information Wayne has learned on his lifelong cooking odyssey.
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[ Last Updated: 13-Jan-2004 |
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Maryland Seafood Cookbook (Volume 1)
by the State of Maryland Dept of Agriculture.
Paperback Vol 1 (December 1995)
Eastwind Pub; ISBN: 1885457049.
This is the first of three seafood cookbooks published for the Maryland Office of Seafood Marketing which furnished all recipes. It is considered one of the best seafood cookbooks for cooking traditional crab, oyster and fish the "Chesapeake Way".
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[ Last Updated: 07-Dec-2003 |
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Maryland Seafood Cookbook (Volume 2)
by the State of Maryland Dept of Agriculture.
Paperback Vol 2 (December 1995)
Eastwind Pub; ISBN: 1885457022.
This is the second of three seafood cookbooks published for the Maryland Office of Seafood Marketing which furnished all recipes. It is considered one of the best seafood cookbooks for cooking traditional crab, oyster and fish the "Chesapeake Way".
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[ Last Updated: 07-Dec-2003 |
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Maryland Seafood Cookbook (Volume 3)
by State of Maryland Dept of Agriculture.
Paperback Vol 3 (December 1995)
Eastwind Pub; ISBN: 1885457030.
This is the third of three seafood cookbooks published for the Maryland Office of Seafood Marketing which furnished all recipes. It is considered one of the best seafood cookbooks for cooking traditional crab, oyster and fish the "Chesapeake Way".
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[ Last Updated: 07-Dec-2003 |
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Maryland's Historic Restaurants and Their Recipes
Authors Dawn O'Brien and Rebecca Schenck discovered an exquisite architectural and culinary heritage during their exploration of Maryland. Many of the structures described in this book were built in the eighteenth and nineteenth centuries. Some have been private residences; others have functioned as hotels, taverns, or shops.
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[ Last Updated: 13-Jan-2004 |
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