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Issue #37[all previous issues]
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Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
This sweet, golden broth can be used to add flavor to soups, corn risotto, or any recipe calling for plain old vegetable stock.
This cake gets its name for its fancy icing—Baltimore was once famous for its candy making.
This is a classic from the Woman's Industrial Exchange in Baltimore.
You will need a mallet, a paring knife, and two hands to tackle these tasty crabs, a Maryland favorite.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
This tasty soup is a great way to use up the corn and steamed crab left over from a crab feast.
This gloriously retro dish debuted on the menu at Baltimore's venerable Maison Marconi in the 1930s.
Maryland has more to offer than seafood—for example, this mouthwatering chicken, seasoned with just the right amount of spice.
This cool and crunchy summer condiment is a great way to use corn at its peak.
Maryland is famous for its fresh crab—one bite of these authentic crab cakes, and you’ll know why.
A simple, elegant dessert.
Fresh succotash is an American classic.
Fennel cooked in butter and served with parmigiano is one of the classic Italian methods for preparing this aromatic vegetable.