Fisherman’s Inn Shellfish Steampot 6 easy-peel Gulf shrimp (16-20/pound count) 6 Prince Edward Island mussels 6 middleneck clams 1 tsp minced garlic ½ c white wine ¼ c – olive oil 1c – clam or chicken broth 1 tsp – chopped parsley pinch red pepper flakes 2 tsp cornstarch Method: Pre-heat medium size sauté pan, rinse and clean shellfish and add to sauté pan with olive oil and garlic. Cook over medium high heat. As shrimp begin turning pink, add white wine and cover pan. Look

‘Rock Lobstah’ in Cambridge offers an appetizing alternative to the Md. Blue Crab in our crustacean cousins to the north I’m convinced Dr. Pepper pairs well with everything. So far I’ve been right. I sat at the gingham covered table with my husband at Rock Lobstah in downtown Cambridge, sipping my glass of preferred soda and perusing the menu. I’d been here once before with my kids. My son ordered their grilled cheese and it came out as slices of white bread coupled with a di

For foodies and home cooks alike, late autumn ushers in new flavors. Gone are the tangy tomatoes and sweet watermelon of summer, replaced by hearty squash, sweet potatoes, and thanks to the opening of the hunting season in November, duck. A creative, knowledgeable chef can combine these November flavors to delight the palate. At t at the General Store in Royal Oak, Chef Mark McGrogan prepares fresh, local, seasonal cuisine, and in the season of homecoming, hunting, and gratit

Since learning the art of barbecue from a young age, pitmaster Richard (Ric) Tilghman Brice V has been practicing and refining his barbecue skills and serving barbecue to the public since 1998. His love for barbecue led him to start a catering business and then opening Hot Off the Coals in 2014. The smoky, sweet scents of Brice’s barbecue are apparent even before the sign comes into view on U.S. Route 50. Lucky diners will arrive when Brice or his head chef, Matthew Provenche

A sign of a good delicatessen, family restaurant or diner is food prepared fresh and made to order. At Katie Mae’s in Preston, all soups, sauces, and desserts are homemade; burgers and meatballs are hand-formed; and food is made to order. Selecting a meal at Katie Mae’s is a challenge. The menu is full of fresh, simple foods made better than you remember them. The one-stoplight town’s only sit-down restaurant, Katie Mae’s is a popular lunch spot for many of the town’s daytime

Cook Time: 50 Minutes Serves: 2 Ingredients: ½ cup honey ¼ cup + 2 Tablespoons red wine vinegar 1 cup fresh-squeezed blood orange juice (approximately 5 oranges) 1 ½ cups chicken stock 1 sprig of fresh thyme 2 duck breasts Method: To make the blood orange gastrique, place honey into a small saucepan. Cook over medium heat for about five minutes, or until the honey turns to a dark amber color. Add the vinegar and blood orange juice to the honey. Bring to a simmer for approxima

It makes sense, for St. Patrick’s Day revelers, to seek out a place for celebration that can provide them with the Irish atmosphere the day demands. Yet, how many get stuck in the same annual rut of corned beef, cabbage and Guinness? As it turns out, there’s a place right here on the Mid-Shore that takes those staples and elevates them to something more, something perfect for those “Irish for a day” folks and those who enjoy good Irish food any time of the year. Located on a