Aug 26 2011

crab & horseradish spread

There’s nothing more “Chesapeake” than the Bay’s signature crustacean, the blue crab. Foodie-isms was honored when asked to contribute a crab recipe to the forthcoming cookbook: Chesapeake Bay: Crabs. This hard back cookbook contains 123 recipes (including a crab creme brulee dessert) and is due to be released September 30th, 2011.

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Aug 7 2011

salată de sfeclă

Romanian cuisine is quite diverse due in part to it’s geographical position in Eastern Europe. It’s cuisine has evolved through influences from many invading nations including Turkey, Russia, Germany, and Hungary.

Some of Romania’s traditional dishes include; mamaliga (polenta), sarmale (cabbage rolls with rice and minced pork), eggplant salad (salată de vinete), salată de sfeclă (beet salad), and vişinată (a type of cherry liqueur, pronounced vi-she-na-tuh).

Although Romania is not a rich country, people take pride in the fact that they are able and willing to offer strangers the best they have and hospitality is often expressed through food.


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