“If it wasn’t seafood it had to be venison which filled the larders of early settlers of Maryland.” – Geoff Fielding, Maryland magazine 1990 While oysters once captured the imagination and the economy of Maryland, the abundance of game played a vital role in keeping families fed. Deer, in particular, could provide a supply of…
“Being at the house of a good old German friend in Pennsylvania, in September last, we noticed upon the table what was called apple butter; and finding it an agreeable article, we inquired into the modus operandi in making it, which we give for the gratification of such in New England as may wish to…
This is another recipe from the glamorous hotel era – this time from Cumberland, Maryland. At the time of the publication of “Eat, Drink & Be Merry in Maryland” in the 1930s, Cumberland was a booming town connecting the rest of Maryland to the west, particularly mineral-rich western Maryland, Pennsylvania and West Virginia. Trains, the…
“A Maryland specialty is producing edibles that enhance some other state’s reputation. Nobody ever hears of Maryland maple syrup, or Maryland country hams or Maryland ducklings, although the State sends forth its share. All the world hears about, from Portland to Pakistan is what is passed off as Maryland fried chicken and which often proves…
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…