“While recipes may differ slightly, at least one thing remains the same: the only way to eat a coddie is with yellow mustard!” – Gilbert Sandler, Glimpses of Jewish Baltimore In the rush to canonize crabcakes, a lot of other regional foods have been pushed to the fray. That’s basically what this blog is about….
[When referencing this research please cite this website or my book: Old Line Plate: Stories & Recipes from Maryland, Kara Mae Harris, 2022] Here in Baltimore, the ever-booming crab cake trade is propping up more than just restaurants and tourism. Advertisers make embarrassing attempts to appeal to our obsession. There’s documentaries about the search for…
Home Economics as a professional pursuit codified “women’s work” and amended school curricula, but it also opened doors for women professionally. The name Virginia Roeder may ring a bell to longtime Baltimore recipe collectors. For 23 years she wrote for the “women’s pages” of the Baltimore Evening Sun, offering guidance on cooking and housekeeping. She…
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….
“A century ago in old New England and New York a bowl of piping hot oyster stew formed the traditional Christmas Eve supper, now practiced only by a few families who have preserved the tradition along with grandmother’s Chippendale and pewter… The homemakers of today would do well to revive this custom for the oyster…