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Issue #30[all previous issues]
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This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Local Maryland cooks add oysters to everything from savory pies and stews to this dressing-a holiday staple around the Bay.
This recipe is one of Maryland's regional specialties.
This delectable French dessert pairs beautifully with pumpkin ice cream.
Cool and delicious, this pumpkin flavored ice cream is a great accompaniment to many of the fall desserts.
Beef stock is the classic building block of many signature Burgundian recipes.
These chewy brownies have a slightly tangy filling to offset the rich chocolate.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
To make a proper French kir, don’t stint on the crème de cassis—the final result should be a dark rosé hue.
Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked.
The secret to this vinaigrette is the small amount of potato starch.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
This thin crusted tart makes for a wonderfully light dessert.
With more and more impostors crowding the marketplace, we thought it crucial to develop our own authentic bagel recipe.