Cooking from “300 Years of Black Cooking in St. Mary’s County” always provides an opportunity for excursions into some neglected aspects of Maryland cuisine (both regionally and racially). This week I made a simple recipe for a scalloped potato dish, a comforting winter side. The recipe author: Julia Courtney? I’ve tried my best. As I’ve…
The options were overwhelming when faced with choosing a ‘Browns’ recipe to go with the Craig Saper interview. For decades the Browns traveled and collected recipes from Europe, South America, each of the 48 states and beyond. The books are a bit more fun to read than to actually cook from – as many of the…
This recipe comes from “The Historical Cookbook of the American Negro,” a fascinating cookbook compiled in 1958 by the National Council of Negro Women. The book is organized as a calendar of sorts, with recipes assigned to specific dates. Several recipes in this cookbook have particular Maryland connections, including a pie dedicated to Benjamin Banneker…
“Bad cooking is largely responsible for the conditions of our insane asylums, almshouses, prisons and hospitals. Bad cooking not only engenders disease, but is directly provocative of crime, while good cooking is the art of making home a paradise for the breadwinner.” – Sarah Tyson Rorer I recently pulled the holiday ham-hock out of the…
I made this recipe to go with the Kathy Wielech Patterson interview but then I got too rambly and it seemed like too much for one post. So here it is. This is one of several recipes in “Maryland’s Chesapeake” that were contributed by local chefs. This one comes care of Adam Snyder of Brewhouse No….