The most quintessential Maryland dish is crab cakes. Serve them on a platter at your fangate — you can even make mini one-bite crab cakes and serve them as finger food! Crab cakes also make a nice substitution for the traditional ground chuck burger patty on a bun. Be sure to remember the Old Bay! In Maryland, it’s basically sacrilegious to eat crab without it. 😉
dijon mustard
Chez Muffy’s Crispy Pork Belly
A recent trip to Quebec begot an incredible recipe for pork belly with tarragon mustard, fava beans, green peas–all in a light pork jus. Compliments of the lovely folks at Chez Muffy!
Mason Jar Pasta Salad
This grab-and-go recipe from Pasta Fits is a perfect fit for your cup holder — and appetite! Stash a fork in your cooler or carry-on — and you’re ready to roll!
Mussels with Dijon & White Wine
Mouthwatering mussels drizzled in an awesome Dijon white wine sauce from my friends at Central Market. Garnished with parsley and served with warm baguettes.
Roasted Corn Salad
This Roasted Corn Salad rocks with Spanish chorizo and baby kale, topped in a tangy Lemon Aioli Vinaigrette from Chef Justin Santellana at Nick’s Fish Dive & Oyster Bar in The Woodlands.
Marinated Zucchini with Tonnato and Blistered Tomato
Garden fresh from Chef Jacob Weaver of Juliet in Austin! Easy as an appetizer or spring side dish.
Southerleigh Deviled Eggs
Southerleigh makes a statement with their Deviled Eggs – topped with candied bacon jam!
Spicy Rosemary & Plum Pulled Pork
Eat your fill on Fat Tuesday! H-E-B Cooking Connections set us up with this ancho chile pulled pork, complete with roasted root veggies, and a delectable CHEESY chorizo grits.
Pom-Pom Citrus Salad
A citrus salad to savor! Spring mix with fresh orange, pomegranate, radishes and toasted pecans in a tangy homemade dressing.
Silver Oak Bistro Salad
The classic bistro salad traditionally consists of a fried egg, bacon, crispy potatoes, and lettuce. Staying within this framework, try changing the way the egg and potatoes are prepared, even substituting smoked salmon or duck prosciutto instead of bacon.
Poireaux Vinaigrette
This came from a nice French bistro, Vaucluse, on NYC’s Upper East Side. I’ve made the recipe at home and it was very easy and quite delish! Grilled leeks with toasted almonds in a mustard seed vinaigrette.
Robard’s Steakhouse Candied Bacon French Toast
What’s to say? Blue Cheese French Toast with candied bacon in a bourbon cherry sauce…oh my! Try this decadent dish as an appetizer or dessert. Many thanks to my friends at Robard’s Steakhouse at The Woodlands Resort & Conference Center for the recipe!
Grilled Texas Rack of Lamb
Tender Texas lamb with caramelized pumpkin and plenty of pomegranate seeds from Executive Chef Robbie Nowlin of Boudro’s/Zinc. A contender for Christmas Dinner no doubt!
Fig, Corn and Green Bean Salad
Fresh figs and haricots verts from the Jordan garden are a big sign that fall has arrived! This light, healthy salad celebrates the season with crisp, sweet flavors that pair wonderfully with Chardonnay.