Maryland Preparations for the Sick, 1881

‘Tis the season for illness. Cooking tomes of the past often included a chapter of recipes to be made for the ill and infirm. Certainly, our need for something comforting remains, but general folklore shared today mentions chicken soup, ginger … Continue reading

It’s An “R” Month: Maryland Oyster Pie

Though a chilled oyster sliding down your throat and followed with cold white wine seems perfectly apropos for the summer months, it was only recently that the old tradition “only eat oysters in a month with “R” in it” has … Continue reading

Farewell Tomatoes

Last weekend, I pushed it. I bought two tomatoes at the local farmer’s market on 67th street. New York state tomatoes are okay (they aren’t tidewater Maryland tomatoes, alas), and I thought I’d have just one more shot at a … Continue reading

Mid-Atlantic Material Culture: McKee Crab Baking Dishes

An orange not seen in nature. These 1950s McKee Glass Company “Glasbake” crab baking dishes were intended for deviled crab. Interestingly, in my go-to historic Maryland cookbook Fifty Years in a Maryland Kitchen, deviled crab is nothing more than crabmeat … Continue reading

Potato Rolls – A Family History

Every Thanksgiving and Christmas is marked by my great grandmother Winifred’s potato rolls. For those of us who grew up in the mid-Atlantic, these are not the same as those squishy yellow Martin’s potato rolls. They are white yeast rolls, … Continue reading