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Baltimore, Maryland

In the late 19th century, Baltimore was the second largest US port-of-entry for European immigrants. Add its location sitting on an arm of the grand Chesapeake Bay (the largest estuary in the country), and it’s easy to understand why Baltimore’s food traditions are rich and diverse, blended with African- and Native-American cooking styles, and always served with Southern hospitality. Low profile perhaps, but, one of the North America’s oldest regional cuisines rich with dishes starring succulent blue crab, rock fish, fresh clams, Chincoteague oysters, waterfowl, country hams, chicken, summer sweet corn, and barbecued meats. Add sauerkraut—always served with Thanksgiving turkey--shoofly pie, stews, crab boils, crab cakes, and what’s not to like?

Featured Cook Andy Shoemaker Cooking Level: Expert Home Town: Baltimore, Maryland, USA Living In: Blacksburg, Virginia, USA

About me: My partner and I have been vegetarian for since the fall of 2002, so options for eating out have become a lot more limited (not that there aren't a couple of great places in town that are veggie friendly). Plus, I definitely get a lot of satisfaction from cooking a tasty meal for my friends. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »