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What's Up Magazine

Crab and Vegetable Soup

Chef Jim Eriksen, executive chef at Pusser’s Caribbean Grille in Annapolis, shares with us his views on food, his sources of inspiration, and his recipe for crab and vegetable soup.

Vegetable Stuffed Eggplant

Bella Sera in Edgewater shares a delicious recipe

The Dish: Soy Glazed Tuna 
with Wasabi Mayo

The Rather brothers, president/chef and owner, respectively, of Mother’s Peninsula Grille share their thoughts on good food and recipe.

Butternut Squash Bisque with Pumpkin Butter

Executive Chef Tim Johnson shares with us his culinary thoughts as well as Treaty of Paris’ recipe for luxurious butternut squash bisque.

Heart and Healthy Recipes

This February 14th, many of us show our love to that special someone by treating them to a romantic dinner.

The Dish: Parmesan Garlic Chicken Flatbread

General Manager of Buffalo Wild Wings, Ariel Cadenas, shares with us this tasty and simple recipe and more.

Jen’s Magic Elixer

There aren't many old fashioned "fountain" shops left these days. Hill’s Soda Fountain is just that.

Bacon-Wrapped Shrimp with Apricot Marmalade

Lisa, co-owner of Red Red Wine Bar, shares with us their philosophy and a recipe for Bacon-Wrapped Shrimp with Apricot Marmalade.