Dishing Up Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay

Description

From the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and traditions. Lucy L. Snodgrass’s compilation of 150 delicious recipes from the Old Line State’s most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and — of course — crab cooked every which way. This fun guide includes profiles of local food producers and mouthwatering photographs that will inspire you to cook up a taste of Maryland, wherever you live. Acknowledgments Foreword Introduction 1 Spring Arugula, Asparagus, Beef, Beets, Clams, Lettuce, Oysters, Peas, Rhubarb, Rockfish, Soft-Shell Crabs, Spinach, Spring Lamb, Spring Onions, Strawberries 2 Summer Apricots, Basil, Beans, Blackberries, Blueberries, Carrots, Cherries, Corn, Crabs, Cucumbers, Eggplant, Nectarines, Peaches, Peppers, Plums, Potatoes, Raspberries, Tomatoes, Zucchini, Watermelon, Wineberries 3 Fall Apples, Broccoli, Brussels Sprouts, Chestnuts, Collards, Crabs, Fennel, Kale, Kohlrabi, Mushrooms, Oysters, Pears, Pork, Pumpkins, Quail, Sweet Potatoes, Turkey, Turnips 4 Winter Beef, Bison, Butternut Squash, Cabbage, Chicken, Kale, Maple Syrup, Oysters, Perch, Rockfish, Rutabagas, Stewed Chicken, Smith Island Cake, Turnips Recipes by Category Food, Farms, and Families Index