By the time “The Chesapeake Bay Cookbook: Rediscovering the Pleasures of a Great Regional Cuisine” was published in the early 1990s, Maryland Chesapeake cuisine’s star had nearly faded into obscurity (as the title suggests). Mid-century cookbooks such as Mrs. J. Millard Tawes’ “Favorite Maryland Recipes” and the edited and updated edition of Mrs. B.C. Howard’s…
According to culinary historian Michael Twitty, cymlings “have a special place in early African American history as they were one of the few squash commonly grown and consumed by the enslaved community.” And certainly this recipe hails from a plantation where that fact is relevant. “The Plains” (also known as Ophan’s Gift, demolished in 1958)…
Update: Go to this post for a better recipe or Pawpaw Pretzel Pie I made this pie twice this year. Once with very ripe fruit and once with the ripebut firm and white flesh seen above. I strongly recommend the latter. If you are lucky enough to find some farmed paw-paws then this pie will…
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…