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What's Up Magazine

Taking a Bite out of Invasive Species

As the menu tells me, this ain’t no cod. I’m eating northern snakehead, an invasive species that’s populating lakes and rivers.

Palette to Palate the Art of Cooking

It has been said that we eat with our eyes, as well as our palate.

Sip, Savor, Sail

There’s no denying the Chesapeake region holds a place as one of the best areas for seafood.

One tequila, two tequila...Chicken Tequila Fettuccine!

Happy Cinco de Mayo!Here's the thing: I like tequila. I mean, I really like it. At my rehearsal dinner on Friday night, I was a little stressed out and frantic (I blame the groomsmen entirely -- they weren't listening to me!) and the first thing that a friend/groomsman/long-established tequila buddy did was buy me a tequila shot.Hey, it worked. 

Crab Dip Recipe by Pit Boys

Annapolis eatery Pit Boys might be best known for its pit beef, the most popular item on the menu.

A rant, of sorts, and then a recipe

I know I'm not What's Up?'s health editor. However, I do care about health, both my own and other people's, and I do generally care about the (lack of) nutrition in our country. Whenever I wonder why the number of obese people continues to increase, a fast-food (or even non-fast-food) restaurant introduces a new dish that makes me go, "Oh. Well, there's the reason."Enter Denny's Maple Bacon Sundae.

Recipe: Mussels Marinara

Can you believe that the first time I tried a mussel was within the past two years? In fact, because I have lived in land-lock cities my entire life, a bounty of seafood never passed my lips until after college: Crab, clams, scallops...basically everything except shrimp and certain types of fish.