Dishing Up Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay by Lucie L. Snodgrass

  • Asparagus salad with spring onions and orange-lemon dressing

    from Dishing Up Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay Dishing Up Maryland by Lucie L. Snodgrass

    • Categories: Salads; Dressings & marinades; Side dish; Spring; American South; Vegan; Vegetarian
    • Ingredients: asparagus; oranges; spring onions; shallots; lemons
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Corn and quinoa salad with lemony mint dressing

    • TrishaCP on July 21, 2014

      Not a bad dish, but not extraordinary either. I do like the corn and quinoa combination so I would definitely try tweaking this recipe. I would start by omitting the honey. The corn we get from Maryland in the summer is already so sweet that the honey in the dressing was really superfluous. Also, the shallots need to be REALLY finely chopped- they otherwise overpower every other flavor.

  • Blueberry buckwheat pancakes

    • TrishaCP on July 21, 2013

      These were a bit thick, probably because we subbed plain yogurt for the buttermilk out of necessity. But they were really tasty- I always think of using buckwheat flour with autumn fruits, but it pairs equally well with the tart blueberries. Will definitely make these again.

  • Pork chops with goat cheese and apple-cranberry stuffing

    • TrishaCP on January 11, 2014

      The flavor of the stuffing was good and went well with the pork, but don't count on it to keep the chops moist. Like most pork chops, they would do better with a brine.

  • Rockfish in tomato saffron cream sauce over rice

    • TrishaCP on December 07, 2016

      This made for quite a nice sauce with the fairly strong flavor of the wild (and enormous) rockfish that my nephew caught.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1603425276
  • ISBN 13 9781603425278
  • Linked ISBNs
  • Published Apr 17 2010
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Storey Publishing
  • Imprint Storey Publishing LLC

Publishers Text

The sweet and classic fresh taste of crab cakes may be Maryland’s signature flavor, but it’s only a part of what the Old Line State has to offer. More than 28 million people visit Maryland every year, spending billions of dollars, much of it on food. Those who live in Maryland year-round care deeply about the quality of their food and its origins; they support local farms and take pleasure in creating recipes built around farm-fresh products. Dishing Up Maryland focuses on the rich diversity of Maryland’s native foods and food producers and includes 150 recipes, as well as food lore; advice on where to visit; and profiles of local food producers, chefs and restaurants, and fishermen and crabbers.

Southern Fried Chicken, Roasted Turnips and Rutabagas, Corn and Quinoa Salad with Lemon Mint Dressing, and the beloved Smith Island Cake celebrate strong traditions and the best tastes of fall, winter, and spring. Summer, everyone’s favorite season for celebrating local freshness, is spent grilling in suburban backyards and enjoying the shore; dishes like Strawberry Shortcake with Biscuits, Corn Fritters with Sweet and Spicy Dipping Sauce, and Rockfish Kabobs in Greek Marinade define the lazy days of the season. And then there are the crabs. What would a Maryland cookbook be without a mouthwatering collection of crab recipes? Hot and Spicy Crab Dip, Kathleen’s Crab Salad, Fried Crab Cakes with Dijon Mustard, Pan-Fried Softshell Crabs, Crab Bisque, and many more fresh takes on Maryland’s best-loved food will delight natives and visitors alike.

Other cookbooks by this author