Chef in the Mid-Atlantic region for over 20 years. Painter, writer and traveler.
Chesapeake Bay Cooking with John Shields Although John Shields has written several cookbooks on Mid-Atlantic cooking, this is by far his best one. It was released as a companion book for the PBS cooking show which he hosted. he … Continue reading
The Pepperpot Street Vendor by John LewisKrimmel This soup has a fascinating history steeping in American mythology. The soup is said to have been invented by a man named Christopher Ludwick in the winter of 1777-1778 during General Washington’s encampment at Valley … Continue reading
Side Note: Vol. 2 Philly Cheesesteak The Philadelphia Cheesesteak is an iconic classic of American cooking in general and Mid-Atlantic cooking in particular. The dish is said to have originated from a hot dog vendor in the 1930’s. There are many variations … Continue reading
Black Walnut Cake The black walnut or Juglans nigra or “black nut of Jupiter,” is a type of tree which grows in the northeastern United States from Ontario, Canada to Northern Florida. There are many uses for … Continue reading
Scrapple Scrapple is considered to be one of the first original dishes created in the Mid-Atlantic region. It is called Pon Haus in Pennsylvania Dutch which is the region in which the recipe is most commonly associated with. In Pennsylvania it is also … Continue reading
The Virginia Housewife By Mary Randolph This is one of the first cookbooks made in the New World, but was not published until 1824. The book has been published several times under different names associated with the Randolph family. It has … Continue reading
Maryland’s Way: The Hammond-Harwood House Cookbook The Hammond-Harwood House Association This is one of the greatest resources you can get on Mid-Atlantic Cooking and Maryland cooking in particular. It was published in conjunction with the Maryland bicentennial Commission to promote Maryland … Continue reading