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…
First Published in 1962 by The Episcopal Church Women of St. Paul’s Parrish in Queen Anne’s County, this spiral bound cookbook is of a type I come across frequently – the church or fund-raiser “community” cookbook. Usually spiral-bound, printed by various specialty companies, and containing home-grown illustrations if you’re lucky, these volumes are a great…
Around this weekend every year since 2012, I host a “Maryland Spring Breakfast” where some friends and I enjoy shad roe while it’s in season and (for me at least) get into the spring spirit. Winter has been lingering here but it feels like it “broke” this past week and we’re all ready to swap…
I enjoy discussing and learning about history, as well as cooking, but since I am not an actual expert at either I feel like these blog entries are like.. enjoyable term papers. As though someone went to college and liked it. That someone is ME.. So let me get my “scientific method” of historical food…
This is a recipe for a cold and rainy day when you have nothing better to do but force the most notoriously fibrous of vegetables through a sieve. You will then mix it with cream and salty stock and annihilate that whole negative calorie thing that celery is famous for. There was a time before celery…