The Other Spice
That spice that gives crabhouses their flavor? It’s a family secret. Story by Edward Ericson
Food & Drink
From crabcakes to rockfish, local delicacies to regional traditions, Chesapeake Bay Magazine brings you the best in local food and drink.
Chesapeake Chef: Spike Gjerde’s Cast Iron Rockfish
On the lookout for a new approach to cooking the Bay’s favorite fish? We were
Coming Through the Rye
Resurrecting an Old Spirit
Stuffed Ham is a Southern Maryland Holiday Tradition
Maryland stuffed ham is a lot of work, but worth it.
Locals Only
Renee Brooks Catacalos’ Chesapeake Table shows the benefits of staying close to home.
Chesapeake Cocktail: The Painkiller
October boat show time in Annapolis is Painkiller time, and for good reason. Ingredients 2
Oysters and Coddies—Out of the Cellar
Dylan’s Oyster Cellar raises the oyster and fried fish ball game. By Corey McLaughlin The
Baltimore’s Sandlot Brings the Beach to Town
Fun in the sun on the Inner Harbor.
Cooking Rockfish Right
It takes a gentle touch to cook a tricky fish.
Old Bay
The Life of Spice By Rafael Alvarez The combo of spices known as Old Bay
Butter Pat Pans: Heirloom Iron
Eastern Shore Butter Pat Skillets made by hand for good.
The Lodge at Black Pearl Cookbook
Raising and Feeding a Hunting Family By Joe Evans Vicky Mullaney’s magnificent hunter’s cookbook opens