Chesapeake Chef: Grilled Oysters with Gremolata
Chesapeake Bay Magazine’s Jefferson Holland is joined by John K. Hogan from SeaSalt Restaurant, to
Food & Drink
From crabcakes to rockfish, local delicacies to regional traditions, Chesapeake Bay Magazine brings you the best in local food and drink.
O’Brien’s Oyster Bar & Seafood Tavern
On a cold and rainy afternoon at the Chesapeake Bay Media offices in Eastport, I
Hush Puppies & Crab Balls with Remoulade Sauce
from Master Chef Carlos Gomez-Starnes POV Restaurant at Pier450, Ridge, Md. Since its opening in
Bring Your Appetite to North Beach
North Beach, Maryland, is best known for its Bay beach and boardwalk. But lately, it’s
First Watch Annapolis Serves Up Comforting Brunch
Located in Riva Festival in what used to house Chili’s and Chuy’s over the years,
Oysters Two Ways
by Susan Moynihan ’Tis the season for eating oysters. For those of you who prefer
Chesapeake Chef: Soft-shell Crab BenedictionÂ
May means the return of crab season, just in time for the return of full-on boating season.
Finding Fiddleheads, Picking Pawpaws
Chesapeake Foraging for Beginners
Upper Crust
Bakeries worth the wait
Happy as a Clam
Virginia’s clam fishery is the largest in the nation. Why don’t we hear more about it?
In A Glass of its Own
Baltimore’s artisanal vermouths invite stand-alone sipping
Pit Stop
Perfecting Maryland’s iconic pit beef sandwich is not as simple as it seems