Baltimore-based chef John Shields guides home cooks in preparing dishes in the Chesapeake tradition that are tasty and healthy—and support the regional food industry’s efforts to protect the Bay.
Author and cocktail expert Philip Green and author Noah Rothbaum celebrate the spirit—and the favorite spirits—of Frank Sinatra, Sammy Davis, Dean Martin, Joey Bishop, and other members of the swingin’, high-living clan who came to symbolize ’60s-style cool onstage and off.
One of the latest cooking crazes has its roots in French culinary history. Author and travel writer Ann Mah traces how the traditional pressure cooker morphed into the Instant Pot, and how dishes that French home cooks make in their beloved cocotte-minute can deliciously translate into versions that take advantage of the multifunctional electric pressure cooker.
The key to delicious Italian cooking isn’t a generations-old family secret: It’s simply starting with the highest-quality ingredients you can find. After an informative afternoon with a pair of experts in Italian specialty foods, you’ll be ready to step away from generic offerings on supermarket shelves to fill your basket with cheese, pasta, vinegar, and preserves that reflect the rich heritage of centuries of artisans.
