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Our Recipe of the Week gets lots of attention and we hope you have been trying some of them. So far, we’ve been publishing warmer weather recipes – quick, easy, make ahead and keep the kitchen cool. But seasons change. And in the fall, what is more heavenly than a kitchen filled with the aroma of pots of stew on the stove, and roasts, bread and pies in the oven? So this week, we bring you something more challenging, but totally worth the effort. Anadama Bread originated in New England, when a farmer’s wife dressed up cornmeal mush with yeast, molasses, and flour, tossed it in the oven and filled her kitchen with the sweet scent of yeasty, nutty bread. We first encountered it on trips to a B&B in Mad River, Vermont. My husband had co-authored five editions of a book – Modern Experimental Organic Chemistry – with Thom…

Fifteen women met for an afternoon charter on Captain Dean’s Bay Hunter. No experience was necessary – the good captain supplied all the equipment and know-how, and took them to a spot on the Chesapeake that turned out to be a “fish”-mine. They ate, they drank, they fished and laughed, and all agreed it was a great time and want to go again. We asked for their recipes and their best tips for cooking a rockfish and got a variety of great ideas.

Nona Nielsen-Parker is the Production Manager at Atwater’s — known around Baltimore for their signature soups, salads and sandwiches made with ingredients from local farms. Vegan Chilled Gazpacho, Summer Corn & Chicken, Atwater’s Parmesan & Tomato…. Is your mouth watering, yet? Want the secrets to Atwater’s deliciousness? Nona dished five tips for amazing soup with us… Don’t Just Chop the Veggies. Roast all or some of the vegetables before adding them into the soup.Use Homemade Stocks. They’re easy to make and it doesn’t matter which one you use as your base: chicken, beef, vegetable, mushroom.Time Your Herbs. Add dry herbs at the beginning, fresh herbs at the end.Salting and Peppering is a Process. Salt and Pepper in each step, only add salt at the end if needed.Make in Advance. Make soups 1 or 2 days ahead. If it sits, it’s better. Nona kindly shared two delicious vegan fall soup recipes…

The summer is ending with a challenging week. Changing to a “familiar, but not so familiar” back-to-school schedule (but it’s so wonderful to see all the posts of smiling kids in their 1st day outfits). The weather threw curves at us. And for some, September 1st means a return to offices for the first time in a year and a half. We are all totally due for a relaxing holiday weekend, and we have found the perfect accompaniment… BOOZY POPSICLES! Ice pops, made with your favorite fruits and drinks, but turned into an adult version with the added kick of your favorite alcohol. HOW TO MAKE THEM: So easy! Puree all the ingredients in a blender, except alcohol. Make sure all your fruit pieces are completely pureed; lumps of fruit will freeze into small rocks. Add the alcohol and use a funnel to pour the mixture into freezable bags. Freeze…

The local peach crop is in and this is one of the sweetest crops we can remember – can’t get enough of them! Chilled or grilled, baked, blended or puréed, they work in salads, entrées and desserts. We love this combination of fruits and veggies for a refreshing summer salad. Summer Peach, Berry and Feta Salad with Maple Dressing Dressing:1 T maple syrup¼ C olive oil3 T balsamic vinegar½ t kosher salt½ t ground black pepper Salad:4 fresh peaches, halved and pitted3 T maple syrup8 C spring mix salad greens½ C Feta cheese, crumbled½ C cherry tomatoes, halved (if desired — we definitely say yes!)½ C blueberries or blackberries Optional: ½ C pecans, toasted and chopped Brush peach halves with 3 T of the maple syrup and grill on a well-greased grill for 8 minutes or until tender. Turn frequently. Cool and cut each half into wedges.Whisk together all dressing…

As the song goes, you say ‘tomato’ and I say… tomato jam! While traveling with our kids this summer, my youngest started getting more adventurous with her restaurant entrees. She quickly grew tired of the kids menu chicken tenders and fries… this six-year-old wanted veggie platters with hummus, heirloom tomatoes, BLTs, corn chowder, and fritters. One evening we got to our destination really late and ended up in a hotel bar at 9:30 PM. The menu wasn’t exactly kid-friendly, so she decided on shrimp cocktail. Instead of horseradish-laden cocktail sauce, the shrimp came with a slightly sweet tomato jam. She was hooked. In addition to being a delightful surprise for shrimp cocktail, tomato jam is delicious on sandwiches, AMAZING on BLTs, delicious on top of cheese and crackers, and the perfect condiment for your summer picnic. It also helps use up that bumper crop of August plum tomatoes! We made…

Off to the beach and our project this week has been to find some new dinner recipes to cook for 7 adults and 2 kids. As much as we like to dine out, the restaurants are really busy this year, and it’s hard on little kids to have a long wait for dinner. So cooking in, and trying to make it as easy as possible! The requirements are: Fancy enough for adults to enjoy (must go well with wine!), basic enough in flavors for the little kidsMinimal prep time, preferably some prep in the morning, and a short cooking time after the beachEasy to find ingredients and basic cooking pans and utensils (who knows what the local stores and the rental house have)Minimal, easy and quick clean up We subscribe to the Charm City Cook newsletter and always find great tips and news from Amy Langrehr. So when Amy suggested…

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