Old Salt
Boiling sea salt on the Eastern Shore of Virginia
Food & Drink
From crabcakes to rockfish, and local beers to regional cocktails, Chesapeake Bay Magazine brings you the best in local culinary traditions.
Crushing on the Chesapeake
Find your new summer crush
Crabs & Beer
A six pack of local brews for your next crab feast
The Other Spice
That spice that gives crabhouses their flavor? It’s a family secret. Story by Edward Ericson
Chesapeake Chef: Spike Gjerde's Cast Iron Rockfish & Succotash
On the lookout for a new approach to cooking the Bay’s favorite fish? We were
Coming Through the Rye
Resurrecting an Old Spirit
Corned, Spiced & Stuffed
Taking on a Southern Maryland ham tradition
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