Joyce White kitchen demo, Hampton Mansion In a way, White Potato Pie led me into the world of uniquely Maryland food, and so it is fitting that it also led me to the website of one Joyce White, culinary historian. As the foremost expert in Maryland food (in this author’s humble estimation), Joyce White’s expertise…
What does one do if they have too many tomatoes and no plans for an afternoon? Must be time to make a condiment. Catsup, Ketchup… most people think tomatoes when they think of ketchup. In truth, the Tomato is a newcomer to the ketchup game, with previous recipes involving anything from walnuts to mushrooms to…
Crab season is finally in full swing for those of us who cling to the ‘late-summer through Thanksgiving is crab season’ principle. In my opinion, September is a great time to enjoy crabs because the weather is usually amazing, the last of the corn and watermelon are demanding to be eaten, and the frenzy of…
This past weekend I had the pleasure of visiting the Ohio Pawpaw Festival. I’ve been known to travel far and wide for festivals celebrating foods that are relevant to Maryland. Some festivals are better than others and I have to say that the Ohio Pawpaw Festival is probably the best of the bunch (pun intended)…
Recently, en route to Chincoteague, we made a stop at the “Old Wye Mill” in Wye Mills. We arrived just as this historic mill was winding into production, producing the week’s run of corn meal, grits or flour. This mill has been “nearly continuously grinding grain since 1682,″ and nearly a century after that produced…