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Food and Drink (All)

The Parole Rotary Foundation’s inaugural Naptown barBAYq contest and festival is sure to wet your appetite

Anticipation is such an alluring spice that I can smell it already.    
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Chesapeake Country Chefs share their recipes for signature Thanksgiving side dishes — and more

There’s going to be turkey, you can bet on it, writes Richard Whelan, general manager at Pirates Cove.

Whether you’re going to a friend’s or relative’s house, or, maybe they are all coming to your house, chances are there is going to be a big fat roasted turkey in your future come Thanksgiving. That’s why we call it Turkey Day.

Maybe even a ham. A good, salty, country ham if you’re lucky.

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South of the Mason-Dixon line, ham rules the Thanksgiving feast

Full disclosure: I’m not a fan of green eggs — or ham. In spite of Sam’s urgings, I say ham is a good chunk of pork wasted, no matter if it’s smoked, spiced, spiraled or, heaven forbid, stuffed.

Stuffing belongs in turkeys. Maybe a pork chop. But never a ham. Try it? No way, I sniffed. 

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Maryland chefs show you how to keep your cool when the mercury bubbles

It’s too hot to cook. Yet the heat that’s stewing us is sugaring the peach, sweetening the corn, swelling the crab.That’s summer’s dilemma. The heat that cooks fruits and vegetables — even Maryland seafood — to perfection is the same heat that’s stewing you.

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Some people collect wine the way that others collect records or baseball cards. This weekend, at the fifth annual International Great Grapes! Wine, Arts & Food Festival, the vinophiles among you get to add to your collection.

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