This dish highlights the buttery, briny characteristics of scallops fresh from the ocean. At The Kitchen, Chef Steve Quigg uses large shrimp (opt for less than 10 shrimp per pound, commonly labeled “U10”) and dry scallops that are caught and delivered within 36 hours. Quigg recommends spending the extra money for dry scallops if they are available. YOU’LL NEED: 6 quarts homemade or low-sodium vegetable stock ¼ cup olive oil 2 tablespoons finely diced shallots 2 minced garlic

It took me a while to find my cocktail. I had to grow up a bit I guess, kiss a few frogs, before I found what I was searching for. When I was a student at Washington College, I used to drink Zima garnished with a cherry-flavored Jolly Rancher. I was a new drinker, so I thought that this “cocktail” was the height of sophistication as opposed to the ubiquitous college beer. Clearly, I had some growing up to do. As I matured, so did my tastes. I went through the Sideways wine ph

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

Cream of Crab Soup Ingredients 2 or 3 Tbsp. butter 1/2 c. chopped onion (very fine) 2 c. milk 2 c. half and half 1 c. chicken broth dash of parsley salt and pepper pinch of mace 1 lb. crabmeat 2 tablespoons flour Instructions Saute onion in butter. Add flour; add milk. Add chicken broth and half and half, combine. Simmer a little. Stir briskly; add parsley, pepper, mace and crabmeat. Heat thoroughly. John and Marie Chance bought the country store in Tanyard in 1972 and served

Ingredients 2 cups whole wheat flour 1 tablespoon baking powder 1 cup peanut butter 1 cup milk 3 tablespoons coconut oil Instructions Preheat oven to 375 degrees. Combine all ingredients in a bowl. Using an electric mixer, mix at medium speed. Place dough on floured surface, and knead dough. Roll out dough and cut treats to desired shape. Bake treats on cookie sheet for 20 to 25 minutes. Jen & Sean Matthews live in Queenstown with their dogs, a fox red Labrador retriever name

Ricky Travers of Simmons Center Market on the benefits of buying meat from a local butcher Cut while you wait, how you like it At a local butcher shop, meat can be cut to the customer’s liking while the customer waits. “You could say, ‘What would be the most flavorful steak, and we could suggest a Delmonico or a ribeye,” Travers said. A steak can be cut to optimize how the customer likes it cooked. If a customer wants a medium steak, he might cut it a little thicker, say one-

First, assemble your crust 5 cups of coarsely crushed pretzels 1/2 cup granulated sugar 2 sticks of salted butter (melted) Spread pretzels onto a 12x18 pan evenly, then sprinkle sugar over the pretzels and mix altogether. Bake at 400 degrees in a convection oven for 5-6 mins until pretzels are golden and sugar is caramelized. Second, assemble your middle 16oz Philadelphia cream cheese 1 tablespoon heavy cream Whip these ingredients together until they become “fluffy.” Add 16

Nothing says summer like ice cream, and no other ice cream compares to homemade ice cream. Made at home, it’s fresh, messy and fun. But if making it yourself seems like too much work, homemade ice cream is available within a short drive — or, with luck — a short walk. Scottish Highland Creamery 1319, 314 Tilghman St, Oxford, MD Founded by Victor and Susan Barlow, the Scottish Highland Creamery is located on the water in Oxford. They use the “freshest, finest ingredients avail

Ingredients: 8 oz young Jackfruit in brine 1 Tbs kelp seasoning 1 Tbs Old Bay 1 tsp worcestershire sauce ¼ tsp dried mustard 6 Tbs vegan mayonnaise ½ a lemon squeezed 1 Tbs dijon mustard 1 Tbs olive oil 1 tsp dried parsley flakes 2 Tbs fresh chopped green onions 1 Tbs Hot sauce ½ cup panko bread crumbs 2 Tbs garbanzo bean flour (can sub with one egg) Instructions: Step 1: Drain jackfruit from brine and rinse under water. Pat dry and put into food processor. Pulse for about a

Caraway Cakes 1 Large Egg ½ cup Heavy Mayonnaise (Hellmans) 1 Teaspoon Grain Mustard 1 Teaspoon Fresh Lemon Juice 1 Teaspoon Ground Caraway Seeds 1 Teaspoon Old Bay 1 Lb. Jumbo Lump Crab Meat ½ Cup & 1 Cup Fresh Rye Bread Crumbs (use a nice Jewish Rye, not a Dark Rye, Crumble in a Food Processor) Mix egg and mayonnaise until well blended; add mustard, lemon juice, caraway seeds and Old Bay. Mix again. Carefully pick through crab meat for shells and fold into dressing. Fold

Dijon mustard sauce: 1/2 cup heavy mayonnaise 2 Tablespoons Dijon mustard 1 Tablespoon whole grain mustard Juice of 1 small lemon Method: Place all ingredients into a small mixing bowl and whisk until fully incorporated. Refrigerate until ready to be served. Garlic mashed potatoes: 3 pounds russet potatoes, peeled and diced 1/2 pound whole, salted butter 3 quarts chicken stock (low sodium, if preferred) 1/2 quart heavy cream 2 cloves garlic, minced 1 pinch white pepper 2 pinc

Barbara Esmonde Barbara opened Barbara’s on the Bay in Betterton, 12 Ericsson Ave., when she was 52. As the chef and sole owner, she said she knew she could finally make the kind of comfort food she wanted, just like her mom made, and incorporate the influences of other cuisines she had experienced, as well. For more information about Esmonde and Barbara’s on the Bay, visit www.barbarasonthebay.com. Recipe: Mom's Apple Crisp Crisp 12 Granny Smith apples, peeled, cored, and sl

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

Roasted Rack of Lamb with Lima Bean and Braised Lamb Shoulder Cassoulet and Pommes Dauphine at Bas Rouge Restaurant in Easton by Chef Harley Peet SERVES: 4 Preparation time: 2 days; overnight to braise lamb shoulder and make the sauce. Then 25 to 30 minutes to fabricate/cook lamb rack and make pommes Dauphine, and 8- 10 minutes to assemble final plate. Equipment: Heavy-bottom stainless steel or enameled cast iron braising pan with lid, heavy-bottom stainless steel sauce pan a

Cranberry Crumble Tart Yield: One 10-inch tart Ingredients 1 pre-baked nut tart shell Crumble Topping 1/4 cup sugar 1/4 cup brown sugar, packed 1 tteaspoon vanilla 1 teaspoon cinnamon pinch of nutmeg 1/2 teaspoon salt 3 ounces butter (6 Tablespoons), melted 1 cup flour 1/2 cup coarsely chopped pistachios, toasted Cranberry Filling 2.5 ounces bittersweet chocolate, melted 4 1/2 cup fresh or frozen cranberries (1 1/2 bags, 18 ounces) 3/4 cup sugar zest and juice of 1 orange 1 T

Local wild rockfish with farmers market wild mushrooms, rainbow swiss chard, crispy prosciutto ham and five onion sauce Serves: 4 Rockfish: 4 5 ounce rockfish filets (skin on) 3 Tablespoons olive oil Kosher salt and pepper Season the rockfish and score the skin. Season with Kosher salt and pepper. Pre-heat a nonstick frying pan, then add the olive oil. Cook skin side down until crispy, approximately three to four minutes. Fall vegetables: 2 Tablespoons olive oil 2 Tablespoo