Skip to main content

What's Up Magazine

Chef Zachary Pope of Blackwall Hitch Shares His Pumpkin Crème Brûlée Recipe

Chef Zachary Pope of Blackwall Hitch concocts a celebratory Crème Brûlée and shows us how to make that luscious crackly sugar topping.

Gluten Free Pumpkin Hand Pies

A gluten free twist on the traditional pumpkin pie recipe for the holidays

Mushroom Lasagna

A broth made from dried porcini soaking in water lends a rich umami taste to this vegetarian dish.

Buttery Mirin Mushrooms

Butter, garlic, mirin, chicken stock and salt and pepper come together for a savory, yet slightly sweet sauce for button mushrooms.

Mirin-Braised Bok Choy with Shiitake Mushrooms

Sautéed shiitake mushrooms and shallots, baby bok choy, chicken stock, mirin, soy sauce, and ginger come together for a sensationally nourishing dish.

Hot and Sour Soup with Shrimp

Fresh ginger, white pepper, chicken broth, ginger, soy sauce, white vinegar, and a little egg creates the broth and will get you instantly toasty.

Gluten Free Recipe: Mushroom Risotto Cakes

A fun recipe that plays on traditional risotto by taking it one step further, making it into delightful fried cakes.

Celebrating Farm-to-Fork Chesapeake: An Autumn Feast

An autumn feast is prepared, along with recipes to tantalize your taste buds.

Treat of the Week: Caramel Popcorn with Smoked Almonds and Fleur de Sel

It wouldn’t be Halloween without at least one cavity-inducing indulgence, and this little treat is sure to do the trick!

Drink of the Week: Cookie Dough

This Halloween give your sweet tooth something to really celebrate with a smoothie that’s as sweet as candy, but without all the sugar!