Chef in the Mid-Atlantic region for over 20 years. Painter, writer and traveler.
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
Cooking with the Seasons by Jean-Louis Palladin I have written several of these posts concerning historical Mid-Atlantic cuisine, but today I am writing a post on one of the most influential modern cookbooks from the region. The chef who wrote this … 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
The Oyster The oyster’s a confusing suitor: Its masc., and Fem., and even neuter. At time it wonders, what may come, Am I husband, wife or chum. – Ogden Nash There are over one hundred verities of … Continue reading