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What's Up Magazine

The Taste: The Boatyard Bar & Grill

We talk with Dick Franyo, owner of The Boatyard Bar & Grill and share a simple, yet delicious, recipe from Chef George.

The Taste: Piazza Italian Market

What's Up? Media went to Piazza Italian Market and caught up with Emily Chandler, founder and mom, to get the current news, as well as a stellar recipe.

Chefs’ Challenge 2016: Our Best Of-winning chefs create stunning multi-course meals and share their recipes

Each chef has been tasked with developing a superb, multi-course menu using seasonal, local ingredients. Enjoy learning about each dish in the words of each chef. Bon appetit!

Gluten Free Granola

If you love granola – and even if you don’t have any food allergies – we recommend trying this recipe by Cookie and Kate that is low in sugar and packed full of healthy, energizing foods.

Two expert chefs show us the how-tos of cooking surf and turf

We turned to two of the best restaurants in the business for preparing blue crabs and steak, to learn how to do so properly, along with their recipes for dynamite dishes.

The Taste: The Point Crab House and Grill

The Point Crab House and Grill shares a stellar recipe with us for the summer season -- Poached Shrimp with Potato Latkes, Avocado, Cucumber, and Lemon Champagne Vinaigrette

The Taste: BAROAK in Annapolis delivers a divine muscle recipe

At the festive grand opening of Baroak Cookhouse & Tap Room last year, owner Ted Folkman was the center of attention.

Light & Easy Gluten Free Stir Fry

This recipe has become one of our favorites to throw together for a summer dinner. It's easy to make, healthy, delicious, and naturally gluten free.

Best ‘We Can’t Believe They’re Vegan’ Desserts

Vegan Chocolate Meringue Pie and Best Ever Vegan Chocolate Chip Cookies

Fab Facts About Aquafaba and Delicious Egg-Less Recipes

Aquafaba can be used as an egg substitute for confections such as cookies, cakes, and brownies.