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Boy, there's a lot of pumpkins out there. This time of year, everywhere you go, you see big old orange pumpkins laying all over the place. Now I'm sure that some of these are going to be made into jack O' Lanterns, but that only accounts for a small percentage. So what are people doing with all these pumpkins?
October 22, 2013 #1205 Memories of Spain
A few weeks ago I was able to spend some time in Spain, which was a first for me. I absolutely fell in love with it. Of course I very conscientiously tasted all the good Spanish wine I could find, but I also ate a lot of wonderful Spanish food.
The one ubiquitous dish I saw in the tapas bars was the potato omelet. This tasty item is quite filling, so a little slice will do you.
It's prime time for squash and pumpkins, and if you're not gobbling down your fair share of butternuts, you may soon be carving up that Halloween pumpkin. And all of that means you'll be looking at a big mess o' seeds. And that always gives rise to the thought, "Should I try to plant these and grow my own?"
October 8,2013 #1203 Summer and Winter Squash Together
We're in a transitional period at the market these days. The flood of the late summer harvest is still with us, and the produce of autumn is starting to roll in. When it comes to squash, this is the best of times, because we still have the yellow crooknecks and green zucchinis of summer and the butternut and acorn squash of fall. It's time to mix and match.
That little welcome nip in the air signals the onset of my favorite time of the year: The Fall. Appetites are sharpened, produce is available in abundance, and it's just chilly enough to make a steamy bowl of soup seem like manna from heaven. Chef Jerry Pellegrino of Waterfront Kitchen loves a good bowl of soup this time of the year. Here are a few of his favorites:
September 24,2013 #1201 Sausage and Brats for the Tailgate
Finally, football season is in full swing. The college teams are going at it, and the Ravens are looking to repeat. One of the best traditions about football is the tailgating party, a portable food fest that is long on manly cooking. And at the heart of many a tailgate, is a grill filled with sausage and brats.
September 17,2013 #1152 The Big Apple Season
As many people know, the early Spring weather threw harvest timings into a cocked hat, and everything seems to be universally three weeks behind this year. But the emblem of the Fall Harvest is with us now, and we can't wait to start munching away on a crisp new apple. And according to Chef Jerry Pellegrino of Waterfront Kitchen, there's an awful lot we can do with these jewels of the orchard.
September 10, 2013 #1151 Peppers
So, are you looking for a little something to spice up your cooking? Well, fortunately you're in the right place at the right time, because Maryland is awash with peppers these days. And as Chef Jerry Pellegrino of the Waterfront Kitchen agrees, if you want to talk about a spectrum of choices, nothing gives it to you like peppers.
September 3,2013 #1150 Soft Shell Crabs
For the fans of the mighty Blue Crab, this is prime-time, baby! As far back as last Spring we've been dreaming about the day when all the Bay's crabs would be getting fat and juicy, and that day is upon us. And Chef Jerry Pelligrino of Waterfront Kitchen, there are a lot of people who love their steamed crabs, encrusted with that good Old Bay seasoning... but a sizable subset of that group also loves their soft shells.