People in Maryland rightfully defend the Chesapeake Bay crab cake as something not to be messed with. There are debates about what works best -- broiled, deep-fried, pan-fried -- but, as for basic ingredients, the purists want crabmeat to dominate. And while there is also some debate about that -- backfin or lump? -- I … Continue reading The Crab-Corn Coddie is born
Make this Italian summer vegetable stew with two spellings and multiple pronunciations
If you want to make use of all that zucchini and all those tomatoes showing up in the farmer’s markets right now -- and get a delicious and meatless meal -- try making what my mother, the late Rose Popolo Rodricks, used to make: Giambotta. She pronounced it, “Jumbottella,” but the Italian spellings are either … Continue reading Make this Italian summer vegetable stew with two spellings and multiple pronunciations
Dan Rodricks 