Foodways and Fantasies in Nineteenth Century Personal Cookbooks (MDHS Underbelly Blog)
I have a post up on the Maryland Historical Society’s Underbelly blog. It continues themes touched on in the Silver Cake post.
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Shad season continues on Old Line Plate
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…
Maryland Rocks
Apparently this is an old one! This recipe is featured in The Thirteen Colonies Cookbook and At the hearth: Early American Recipes. Coincidentally they’re mentioned in there as “New Year’s Day Collation at Mount Clare”. (I made these to go with my New Years Day brunch) I didn’t really stray much from the recipe, aside…
Mrs. Engle’s Spiced Beets
I prepared these for New Years brunch. Totally a perfect wintery-celebration side dish. (Presented in my favorite green ceramic serving dish, photo c/o Abby.) Maryland’s Way: The Hammond-Harwood House Cook Book (Waste not want not) 1906 postcard c/o Southern Heritage cookbook
Baltimore’s Black Chefs and Caterers, part 1
“The French chef has been tried in the south, but, except in a few rare instances, they have failed to satisfy the peculiar demands of the southern epicure or even of the tourist who, coming south, expects dishes peculiarly southern… The demand for capable colored cooks is greater than the supply.” – The Afro-American, December…
An Eastern Shore Tomato Tasting
When I think of an emblamatic Maryland food – something that represents the abundance that Marylanders have enjoyed, the unique terroir, a key component of past economy – I think of Eastern Shore Tomatoes. My passion for Eastern Shore tomatoes (and watermelons) cannot be over-stated. Three standard meals fed us during the summers at my…
