Community cookbooks are a mixed blessing for me. On one hand they’re such a fantastic window into the kitchens of the more middle-class citizens as opposed to the fabulous lifestyles of “Eat, Drink & Be Merry in Maryland” or “Fifty Years in a Maryland Kitchen.” Flipping through the pages you can see changing trends, adventurous…
“Fricassee or fricassée /ˈfrɪkəsiː/[1] is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.” (Wikipedia) In the recipe for Pizza Chicken I introduced burgersub’s chicken allergy. This allergy also includes turkey and other fowl. As a result of it, rabbit has…
If the obsession baffles you then maybe I haven’t emphasized the importance of Shad but it is in fact our “founding fish.” I also want to give a shout out to Paul Greenberg whose article on getting over it and using whole fish for economy and environment was handed to me by my mother early…
Well let me preface this with some (ugh) personal facts. I live with this fellow burgersub. He is allergic to chicken. That is weird, right? But I made this recipe as a family meal so I got some fake chicken patties and went for it, ‘his and hers.’ So anyway, Maryland is all like ‘crabs…
I had some illustrious company and wanted to serve a classy meal. Where better to take cues from than the illustrious Hotel Emerson. Hotel Emerson by Aubrey Bodine @ MD Historical Society The hotel was the brainchild of Capt. Isaac Emerson, the man behind Bromo-Seltzer and its parent company, the Emerson Drug Co…the 220-foot-high, 17-story…