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What's Up Magazine

A delicious dinner for a snowy day

I can't remember the last time I had a snow day. However, because the power was out in the What's Up? Media building today, it was time for my first snow day in years. (However, I'm proud of myself for being a trooper .... I did make the trek to Annapolis to find out the power was gone.) 

Bring Comfort to the Table

Just before the start of spring, there are those last chilly nights of winter that call for foods that warm the body and the soul. And that’s the very definition of comfort food.

Using the slow cooker

Confession: I don't own a slow cooker.  

A healthier fettuccine Alfredo

Who here doesn't love fettuccine Alfredo? I know I do—but I certainly don't love how much time I have to spend at the gym to burn off those calories!  

Giftable Holiday Goodies

Nothing spreads holiday cheer quite like sharing some homemade goodies with friends and neighbors.

Make Your Holidays Healthier

While the average holiday weight gain is only one pound, too many people gain that pound and never lose it. From cheese-laden appetizers to sugar-filled desserts, it’s easy to pack on that single pound and plenty more.

Christmas Brunch Recipes

Christmas is a time of giving gifts, being surrounded by family, and eating delicious food. Instead of spending Christmas morning in the kitchen, prepare a make-ahead breakfast casserole. By preparing most of your holiday brunch the day before, you won’t have to miss more than a minute of your family’s holiday fun.

Maintain Healthy Habits Year-Round

According to the National Pork Board’s “Healthy Habits 2011” survey, while 60 percent of dieters have made a health-related resolution, sticking to that goal will be harder than quitting smoking or even winning the lottery.

Sea Bass in Crosta all’Arancio

For authentic Italian food, look for a restaurant with roots in the country. You’ll find one on Main Street—Heading up Osteria 177 is Arturro Ottaviano, who hails from Verona, Italy, and right beside him is Chef Maurizio Cotti, born in Brescia in Northern Italy. Both men have culinary degrees from Italian institutions—Ottaviano from the Bardolino Culinary Instittue Lake of Garda in Veronia and Cotti from the Recoaro Culinary Institute in Brescia—and they use their culinary skills and personal styles of cooking to come up with creative, interesting dishes, such as the Sea Bass in Crosta all’Arancio.