Introduction: Since colonial days, Maryland has prided itself on serving some of the finest crab cakes in the land, often made from the blue crabs of Chesapeake Bay. Makes 6 servings. Preparation time: 30 minutes. Chilling time: 1 hour. Cooking time: 17 minutes. Ingredients 1 1/2 pounds lump crab meat, picked over and flaked 3 green onions, with... ...read the full story
Introduction: This Italian specialty, called pan bagna, gets better as it sits. It is meant to be soggy, so that its strong flavors merge. Makes four sandwiches. Preparation time: 3 minutes, plus 45 minutes marination. Ingredients 8 slices (1/4-inch thick) crusty Italian, French, or whole wheat bread 2 tablespoons olive oil 2 cloves... ...read the full story
Introduction: Not for the worried weight watcher, this creamy drink is pure indulgence but just right for after ice skating or sledding on a wintry day. Makes about 1 cup. Total time: 10 minutes. Ingredients 1/2 cup strong hot coffee 1 to 3 teaspoons sugar (optional) 1/2 cup cream, or 1/4 cup half-and-half and 1/4 cup milk 1 1/2 teaspoons unsweetened... ...read the full story
Introduction: Cheese has been included at many American celebrations over the years. In 1802, President Jefferson was presented with a 1,235-pound Cheshire cheese ball at the White House. Surprisingly, it had come from Cheshire, Massachusetts, not England. Makes about 24 servings. Preparation time: 15 minutes. Cooking time: 8 minutes. Chilling... ...read the full story
Introduction: Many grandmothers made their own cream cheese from milk and rennet. Today, you can get that rich old-fashioned taste, with less fat, by making yogurt cheese. Then, just stir in fresh herbs and spread on crackers. Makes 2/3 cup. Preparation time: 10 minutes. Chilling time: 6 hours. Ingredients 1 cup plain low-fat... ...read the full story
Introduction: The Cajuns, who arrived in New Orleans in the mid-1700s, came from southern France via the Acadian colony of Nova Scotia. Many of their foods, such as this Cafe Brulot, are French. (Cafe is coffee, and brulot refers to the burning brandy.) Makes 8 demitasse (4-ounce) servings. Preparation time: 15 minutes. Cooking time: 5 minutes. Ingredients 4... ...read the full story
Introduction: Dried beef has been used in American kitchens since pioneer days. Only in the past few decades was it used for appetizers like this intriguing combination of cream cheese, horseradish, and chives. Makes 14 servings. Preparation time: 20 minutes. Chilling time: 2 hours. Ingredients 1 container (8 ounces) reduced-fat, soft style cream... ...read the full story
Introduction: This sparkling red punch is a good choice for a buffet at holiday time with a citrus bite. For a less sweet punch, substitute seltzer or club soda for the ginger ale. Makes about 1 1/2 quarts. Total time: 20 minutes, plus chilling time. Ingredients 2 cups cranberry juice 2 cups pineapple juice 1 cup orange juice 3/4 cup triple sec... ...read the full story
Introduction: Elegant hostesses often served French pâtéas a first course at formal dinners. Today, this lower-fat version doubles nicely as an appetizer or picnic food. Makes about 24 servings. Preparation time: 20 minutes. Chilling time: 2 hours. Ingredients 8 ounces lean ground pork or beef 8 ounces ground veal 1 medium-size yellow onion (chopped) 1... ...read the full story
Introduction: Since colonial days, a punch of champagne and fruit has been a favorite for “very proper receptions.” Makes about 2 quarts or 10 6-ounce servings. Preparation time: 15 minutes. Freezing time: 6 hours. Chilling time: 2 hours. Ingredients 5 pints (10 cups) fresh strawberries 1 1/2 cups pineapple juice (chilled) 3/4 cup fresh... ...read the full story
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