My uncle found a gigantic lion’s mane mushroom and gave me a piece. It was slightly browning, and compounded with the fact that these mushrooms are not exactly beauty queens, the photos are not appetizing. You’ve been warned – scroll down at your own risk. This recipe was contributed to Eat, Drink & Be Merry…
I decided to do something a little different for my first post about Southern Maryland Stuffed Ham. Maybe something a little controversial. There’s a lot of information to read about “Southern Maryland Stuffed Ham” out there on the internet and I don’t have too much to add. I have tried most of the ham providers…
Published in 2003, “I Can Cook You Can Cook” may not be the most historic in my collection, but it does offer a snapshot of a Maryland food personality and a time and place from whence it came. (Most cookbooks do, which is why I love them.) The book itself hearkens to a less “sophisticated”…
“From 1896 to until 1954, they never really accepted the doctrine of “separate but equal” to which they now look back with so much longing.They embraced the “separate” all right, but with stubborn consistency rejected the “equal.”One gathers the impression that the only decision which has ever won their wholehearted approval was that of Chief…
Mid-century food has been a running fascination/source of mockery since the early days of the internet. Even before the widespread popularization of organic, homegrown ingredients, people had largely turned away from the technicolor kitchen adventurism found in old recipe cards. A few weeks ago there was a New York Times article addressing what I have…