By James Houck
Photos by Tony Lewis, Jr
Learn how to make Sea Bass Annapolitan from Federal House Bar & Grille.
Lynn Schwartz
Underneath that Plain Jane reputation hides an exotic treasure.
By James Houck
Tony Lewis, Jr
Patience is a virtue and in the case of this month’s recipe, that virtue is greatly rewarded with a velvety, delicious seafood dish that echoes classic French cuisine.
By James Houck
Photos by Tony Lewis, Jr
A variation of tuna tartare, Maguro Poke, or simply Tuna Poke, is a rich appetizer that’s quick to prepare and quickly pleases.
By James Houck
Photos by Tony Lewis, Jr
Learn how to make Risotto Pescatrice from Carpaccio Tuscan Kitchen
By Stephanie Avent
Pie never goes out of style, which is why we present our favorite pie recipes from our 2007 Pie Recipe Contest.
Shake things up with What’s Up? magazine’s signature drink, brought to you by Ketel One.
By James Houck
Photos by Tony Lewis, Jr.
Learn to make Philly Flash's popular veggie "The Malibu" pizza.
By Andrew Keatts
Photos by Tony Lewis Jr
Learn how to make Rupert's London Bar and Tea Room's Thai Noodles and Salmon.
By James Houck
Photos by Tony Lewis, Jr
Chef William Paine prepares a rare dish in Annapolis–Baked Eggs Florentine.
By James Houck
Photos by Tony Lewis, Jr
What's Up? editor James Houck talks with chef Geoffrey Williams from The Main Ingredient about their South County Bouillabaisse.
Photography and story by Raye Gillete
Lisa MacDougal, chef and owner of Pope's Tavern at the Oxford Inn, shows photographer Raye Gillete her recipe for Maryland soft shell crab with succotash.
By Dotty Holcomb Doherty
Photos By Emily Wathen
Summer in Maryland means saying goodbye to the tasteless, imposter tomatoes that plague our salads and sandwiches in the spring.
By James Houck and Andrew Keatts
Photography by Tony Lewis, Jr.
We've challenged the "Best Chef" winners from the Best of Annapolis and Best of Eastern Shore 2009 contests to create fine dining for two for under $30 using local tomatoes and corn and whatever else their imagination allows.
By Margaret Rose Caro
Sweet corn, a Maryland favorite, is available now until fall.
By Lynn Schwartz
Six chefs from around the country shed some light on their culinary secrets
By James Houck
Photos by Tony Lewis, Jr
Jim Erikson of Pusser's in Annapolis prepares the Salmon Tower with Mango Salsa, Caribbean Rum Barbeque Sauce and Whipped Yams.
Story and photosby Raye Gilette-Whaley
Follow along as Chef Mike Roberts prepares a Traditional Oyster Stew.
By James Houck
Learn how to make Mahi-Mahi with Mango Salsa from Lures Bar and Grille in Crownsville.
By Lynn Schwartz
Photos by “Chefs A’ Field & Warner Hanson Television”
"You are what you eat" is a familiar adage, but do most of us take this to heart?