The sweet and classic fresh taste of crab cakes may be
Maryland’s signature flavor, but it’s only a part of what
the Old Line State has to offer. More than 28 million
people visit Maryland every year, spending billions of
dollars, much of it on food. Those who live in Maryland
year-round care deeply about the quality of their food and
its origins; they support local farms and take pleasure in
creating recipes built around farm-fresh products.
Dishing Up Maryland focuses on the rich diversity of
Maryland’s native foods and food producers and includes 150
recipes, as well as food lore; advice on where to visit;
and profiles of local food producers, chefs and
restaurants, and fishermen and crabbers.
Southern Fried Chicken, Roasted Turnips and Rutabagas, Corn
and Quinoa Salad with Lemon Mint Dressing, and the beloved
Smith Island Cake celebrate strong traditions and the best
tastes of fall, winter, and spring. Summer, everyone’s
favorite season for celebrating local freshness, is spent
grilling in suburban backyards and enjoying the shore;
dishes like Strawberry Shortcake with Biscuits, Corn
Fritters with Sweet and Spicy Dipping Sauce, and Rockfish
Kabobs in Greek Marinade define the lazy days of the
season.
And then there are the crabs. What would a Maryland
cookbook be without a mouth-watering collection of crab
recipes? Hot and Spicy Crab Dip, Kathleen’s Crab Salad,
Fried Crab Cakes with Dijon Mustard, Pan-Fried Soft-shell
Crabs, Crab Bisque, and many more fresh takes on Maryland’s
best-loved food will delight natives and visitors alike.