Leah Eskin, writes the food column, Home of the Range, which runs weekly in the Chicago Tribune. She is the author of a memoir, Slices of Life: A Food Writer Cooks through Many a Conundrum – a book of recipes and the stories that go with them (the names Emergency Cherry Pie and Beach House Spaghetti give hints to the tales.) Leah is a Baltimore resident and happy to do readings, coaching and teaching at book clubs and events if you contact her. She graciously shared her recipe for Sweet Cherry Pie with Women’s Daily Post, just in time to enjoy the local crop of sweet cherries! (top photo Michael Tercha/Chicago Tribune) SWEET CHERRY PIE Prep: 1 lazy afternoonBake: 50 minutesMakes: 1 9-inch pie, serves 8 Ingredients Pie pastry (recipe follows)2 pounds (about 5 cups) fresh sweet cherries, pitted¾ cup granulated sugar3 tablespoons cornstarch1 tablespoon freshly squeezed lemon juice1 teaspoon…

We’re on a bit of a cicada kick this week… and we’re definitely craving the Cicada Crunch Extreme Shake from The Bus Stop! Located at Spring Meadow Farms in Upperco, this family-owned adorable ice cream stand is known for their (cool) milkshake concoctions. (Chances are you’ve definitely seen one of their sweet treats pop up on a friend’s insta!) This month’s featured extreme milkshake is the Cicada Crunch. Don’t worry! There aren’t any cicadas in it. It’s a vanilla milkshake with Cap’n Crunch cereal throughout, topped with a crunch bar, KitKat and a gummy worm for fun. The Bus Stop is also offering make-your-own extreme milkshakes — delivered straight to your door! — through a new partnership with Cream Cruiser. Cicada Crunch isn’t one of the available delivery flavors, but they offer plenty of other delicious options! Find out more on their website:

We love when local businesses collaborate – – and this most recent concoction between Weber’s Farm and Heavy Seas Beer is summer sunshine in a can! The new Strawberry Shortcake Ale is brewed with strawberries straight from the farm. “Strawberry Shortcake is an iconic summertime treat, and Weber’s sun-ripened strawberries took the flavor of this beer to the next level,” says Heavy Seas Associate Brand Manager Amanda Zivkovic. “For generations, Weber’s Cider Mill Farm has been a cornerstone in Maryland’s agricultural community, and we feel honored to be working with them and showcasing their incredible produce. This beer is certainly not to be missed! ” Strawberry Shortcake Ale will be available in four-packs of 16oz cans, during a can release at the Heavy Seas Taproom on June 18th. Find out more info here.

Do you know about Baltimore Supper Club? This growing Facebook community of home chefs shares amazing recipes, tips, and collaborations. Whether you’re an aspiring chef or seasoned pro, you are sure to find inspiration for your next home-cooked meal! “Our club is a judgment-free place to overshare food pictures (no matter what they look like). We love supporting members through food fails as much as we love seeing beautiful food photos,” writes founder Kylie Perrotti in the “About Us” section. If you’re looking to up your dinner game, search the group on Facebook and join! Photo Credit: Kylie Perrotti

As the trees turn glorious colors and the air is crisp and earthy, we begin to long for the deep, rich flavors of fall cooking. Few dishes say “fall” more than a pot of butternut squash soup simmering on the stove. Most butternut squash soup recipes have butternut squash, apples, onion and stock (chicken or vegetable) in common. But then they diverge into either a sweeter soup or a savory soup. Which is your favorite? For those who love to bring out the sweetness in the apples… APPLE CINNAMON BUTTERNUT SQUASH SOUP Serves 8. Pictured above. Ingredients 8 C Butternut Squash, peeled, seeded and cubed (about 2 medium squash, or about 2 ½ lbs. of pre-prepped squash)1 large apple (or 2 small, you can’t go wrong), peeled and cubed1 large onion, cut into 1-inch pieces2 T brown sugar¾ t salt¾ t ground cinnamonDash black pepper3 C chicken broth (you can…

Quinoa is My Favorite New Dinner Staple Quinoa, a pseudo-grain, is a super-food – high in protein, fiber, B-vitamins, magnesium, calcium and vitamin E, and naturally gluten-free. I’ve fallen in love with it lately and started incorporating it into salads for meatless meals. The citrusy quinoa salad below is the first recipe I tried and still my favorite. But it’s good with other fruits and vegetables and different kinds of beans. Another combination is a tossup for our favorite version: orange sections, corn cut off the cob, diced red onion, diced cucumber, dill, garbanzo beans. Cherry tomatoes, black beans, sliced scallions, and cliantro, ready for quinoa and dressing Do you have other suggestions for combinations? Citrusy Quinoa Salad Yields about 6 C salad 1 C Traditional white whole grain quinoa 2 C waterBring water and quinoa to a boil. Lower heat and simmer 15 minutes, or until water is absorbed…

Food Principles 101: the quality of the food we prepare begins with the quality of the ingredients that go into it. But how many besides me have noticed that the fruit and produce in grocery stores does not taste as good as it used to?

Brunches and lunches are perfect for casual spring entertaining – Easter, wedding showers, baby showers, graduation celebrations, or an afternoon at steeplechases. But it’s a lot more fun to have company come for lunch or brunch when you are not frantically getting ready for them on the morning of the party.

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