As a whole, American eaters are now much more health-conscious than ever before. Farmers markets and co-ops are gaining great popularity. Some vegetarian and vegan options are often found on many restaurant menus these days. Heck, even …
Chocolate Covered Memories with Miss Rachel’s Pantry’s Rachel Klein Continue Reading»
Miss Rachel’s Pantry‘s Rachel Klein: My spaghetti scramble reminds me of my childhood because it’s so simple, comforting and satisfying. It’s a good breakfast-type dish to eat any time of the day. The opposite of fancy. …
Recipes: Miss Rachel’s Pantry’s Spaghetti Scramble Continue Reading»
Miss Rachel’s Pantry‘s Rachel Klein: My coconut bacon acts as a great topping for many dishes, including my spaghetti scramble, and is the perfect vegan substitute for bacon bits. It has a slight “coconut-ty” taste but a …
Recipes: Miss Rachel’s Pantry’s Coconut Bacon Continue Reading»
In the past, the idea of American farming often conjured up images, in our heads, of hard-working American families, farming on their own spacious land, where pigs, cattle, livestock and the like were free to …
Chocolate Covered Memories with Stryker Farm’s Nolan Thevenet Continue Reading»
Stryker Farm‘s Nolan Thevenet: My grandmother makes an amazing Nesselrode pie. This is a unique family recipe that you probably won’t find in too many cookbooks, as this type of old-fashioned pie rarely appears on dessert menus …
Recipes: Stryker Farm’s Nolan’s Nesselrode Pie Continue Reading»
You can go to many a diner or bar and get a cheeseburger, chicken potpie and French fries. It takes something special to offer traditional comfort food and have people wait in line for it. …
Chocolate Covered Memories with Good Dog Bar’s Executive Chef Jessica O’Donnell Continue Reading»
Good Dog Bar‘s Executive Chef Jessica O’Donnell: One of my favorite foods is, and has always been, mac & cheese. And I find that’s common for many people. Maybe it’s the kid in all of …
Recipes: Good Dog Bar’s Executive Chef Jessica O’Donnell’s Mac & Cheese Continue Reading»
Often, we dine at seafood restaurants, raw bars or oyster houses, and the first thing we do is scan the menu or chalkboard to peruse from where the featured raw oysters come. To some, knowing …
Chocolate Covered Memories with Choptank Oyster Company’s Kevin Continue Reading»
Choptank Oyster Company’s Kevin McClarren: The Tilghman Island Inn’s David McCallum is one of our original customers. We used to deliver oysters to his restaurant directly right from our boat, and Dave always would reward …
Recipes: Choptank Oyster Company’s Kevin’s Oysters Rockefeller Continue Reading»
Choptank Oyster Company’s Kevin McClarren: My oldest son Jacob used to eat raw oysters, until, one day, he decided he only liked them cooked. So I looked around and threw together a bunch of ingredients …
Recipes: Choptank Oyster Company’s Kevin’s Choptank Sweets Parmesano Continue Reading»
Choptank Oyster Company’s Kevin McClarren: We were competing at the Taste of Cambridge event. To be considered for the competition there had to be crab in the dish. We already had a recipe called Bubbafeller. Bubba works …
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Choptank Oyster Company’s Kevin McClarren: When eating oysters, often people want something extra with some tang to it to give the oysters that extra little zing. A local chef, Paul Shiley, threw together this amazing …
Recipes: Choptank Oyster Company’s Kevin’s Oyster Sauce Continue Reading»
