
A round-up of our go-to recipes.
CHILE DE ARBOL
It’s fire-cooking season, and this fresh, fiery, flame-licked salsa by Ranchlands chef Ivan Guillen will soon be your preferred accompaniment for every summer meal.
SEARED SCALLOPS
ROASTED BOK CHOY
In the springtime, there’s nothing quite like throwing the fresh vegetables we’ve all being waiting for into a hot pan. Especially a secret ingredient of benne.
APPLE STACK CAKE
CHARBROILED OYSTERS
The Chesapeake and the Gulf of Mexico have in common more than the size of their estuaries. They both yield fat Eastern oysters, perfect for grilling.
And we think there is no better way than how we learned to make them from New Orleans-born chef David Guas: Charbroiled!
CHICKEN BOG
PEKING GOOSE
A roasted goose is a Christmas classic. But damn if they’re a pain (even just to find one). Luckily this recipe works for duck, too.
OYSTER PIE
Every fall, this classic Chesapeake recipe finds its way onto our table. Cook it anytime, really, especially in our Heather or Joan.
BUTTER-BASTED STEAK
This is the iconic steak recipe. It's what many of us bought our first skillet for. Consider it an excuse to show off for family and friends.