Tag Archives: Mid-Atlantic states

Interlude: The future meets the past

“… Of all the human users of the Bay, only the waterman absolutely requires resources in a quantity and variety that presuppose a natural system in top, year round condition.  Put another way, the waterman is to the rest of … Continue reading

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Sally Lunn Bread

This recipe is a transplant from England to the Mid – Atlantic region.  Legend has it that the recipe was invented in Bath, England about 1680 and a woman named Solange Luyon who made and sold these cakes and buns … Continue reading

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Cream of Crab Soup

Cream of crab soup finds its origins in classic French cuisine.  English cuisine was the foundation of Mid – Atlantic cuisine, but the French influence became more pronounced after the successful establishment of the colonies.   Cream of crab soup is … Continue reading

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Follow the Water: An Introduction to Mid-Atlantic Cooking

Following the Water “The waters of the (Chesapeake) Bay carry, in solution, every natural element present in the periodic table.”[1]                                                                                                                                                 –              Jon Gower  A cookbook is about more than just explaining the methods and preparations of food dishes.  It … Continue reading

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History of the Beaten Biscuits

Beaten Biscuits                 Beaten biscuits are a classic Mid Atlantic tradition and are marked by several distinctive traits.  The classic fork tines in the top allow the bread to cook properly as well as give it its distinctive appearance.  They … Continue reading

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