Recipes

Side Dishes

Provençal carrots

Gail’s Baked Corn Casserole

Red, Orange and Yellow Pepper Medley

Calico Baked Bean Casserole

Black Bean Salad

Rick’s Crab Soup

Rick’s Ragin’ Cole Slaw

Rick’s Spicy Corn on the Cob

Marinated Carrots

Compote of Artichoke, Orange, Coriander and Mint

Stir-Fry Broccoli with Walnuts

Pepperonata

Contemporary American Raita

Butter Crust Corn Pie

Lima Bean Soup

New England Chicken 'n' Corn Chowder

Gertie's Sauerkraut and Apples

Ash Wednesday Crab Casserole

Swedish Meatballs

Sweet Potato Pie

Celery Victor

Real Baby Carrots, Shallots and Small Red Potatoes in Roast Essence

Brussels Sprouts with Butter-Tossed Pecans

Tangy Coleslaw

Zesty Potato Salad

Savory Maryland Crab Soup

Roasted Beets, Blue Cheese, and Radish Salad

Peak Summer Vegetable Laksa

Tomato and Basil Soup with Parmesan

Butternut Squash Soup with Toasted Macadamia Nuts

Chef McKnew’s Cream of Crab Soup

Maryland Vegetable Crab Soup

One Pot Chicken Soup

Crab Cappuccino with Mushroom Froth

Sweet Potato and Ginger Soup

Oyster Stew

Whipped Sweet Potato and Marshmallow Soufflés

Pan-Roasted Brussels Sprouts with Pecans

Charleston She-Crab Soup

Lite Hominy Cheese Soup

Candied Yams

Mean Greens

Simply Delicious Tomato Soup

Panzanella Bread Salad (from Gino Troia)

Basic Grilled Tomatoes

Zesty Salsa with Grilled Pineapple, Peach or Mango

Roasted Sweet Corn Soup

Corn and Crab Fritters

Buttermilk Corn Dogs

Summer Vegetable Pie

Mary Lister’s Sage Stuffing

Two Marys’ Mashed Potatoes

Braised Brussels Sprouts

Curry Fried Eggplant with Green Beans and Lemon Yogurt

Grilled Leeks and Wild Mushrooms

Corn Bread and Butter Pudding with Chorizo Sausage and Black Olives

Fondant of Sweet Potatoes

Tuscan Bean Stew

Boston Baked Beans

Root Vegetable Tarts

Baked Oysters with Leek and Pancetta

Oyster Stew with Cremini Mushrooms and Chives

Asparagus with Smoked Salmon and Egg

Pommes Paillasson/Straw Potatoes

Fake Frites

Tortilla Española

My Skillet Fried Potatoes

Spanish Potato Salad

Roasted Tomato Soup with Bay Scallops and Avocado Basil Salad

Tomato, Olive and Anchovy Tarte Tatin

Tomato, Feta, Basil and Garlic Bruschetta

Oyster Stew

Pan-roasted Brussels Sprouts with Pecans

Chesapeake Crab Imperial

Blackened Scallops

Seafood Chowder

Chili Mexicali

Oyster Stew

Potato Gratin

Baked Tomatoes

My Macaroni and Cheese

Bulgur Wheat with Smoked Bacon and Spinach

Sweet Potato Chips

Fondant Potatoes

Crushed Fingerling Potatoes with Roasted Cauliflower

Warm Red Bliss Potato Salad with Bacon and Blue Cheese

Viv’s Pickled Beets

Chargrilled Asparagus with Prosciutto and Artichokes

Tempura of Asparagus with Ginger Aioli

Asparagus Puree with Lemon Cream and Tarragon

Sweet Soy Pork over Jasmine Rice

Coconut Pancakes with Bananas & Passionfruit Syrup

Steamed Littleneck Clams

Coleslaw

Caramelized Acorn Squash Risotto with Brown Sage Butter and Pancetta

Stir-Fried Choy Sum

Roasted Butternut Squash, Onion, Tomato and Feta Tart

Pickled Beets, Apples, Oranges and Pecans

Caramelized Eggplant Napoleon with Tomato Chili Jam

Roasted Eggplant Dip