Whether it’s your grandmother’s crab cakes or a twist on tamales, the Great Maryland Recipe Hunt wants your submissions.

You might think you don’t like rutabaga, but when was the last time you tried one? Surprise! This gnarly root may look impenetrable, but in fact is easy to peel, cut, and cook.

You’ve probably heard of duck confit, that glorious preparation in which a duck leg is cooked in its own delicious rendered fat. But vegetables, like tomatoes, are also delightful when cooked this way.

In-season fruits are great on their own, unsullied by other ingredients. But sometimes it’s nice to doll them up for dessert, as with this recipe for strawberry-rhubarb brown betty. (Plus: free Taylor hoagies today!)

Carbonara is one of those fatty, delicious preparations of pasta that most people love. What could be better than a rich, unctuous sauce that contains garlic, Parmesan, and cracked black pepper that is studded with bacon? Rustico‘s Steve Mannino was kind enough to share his approach to carbonara and how he applies it to Israeli couscous. The results are fantastic. Read on for the full instructions.

On the eighth day, God invented the turkey, so that man would have something to deep-fry. I have only come to this conclusion after years of doing my patriotic duty to consume massive amounts of turkey on Thanksgiving. The basic approach when frying a turkey is, well, rather similar to frying anything else. The main difference is the amount of oil involved (5 gallons in my case), and the lack of batter. The resulting skin…

There are few foods not improved by a little dip in hot oil, but no one has capitalized on this cooking method with as much gusto as the American South. Chicken, steak, okra, oysters, and hush puppies are just a few of the foods Southerners love to fry. Over the last few years, their Thanksgiving tradition of deep frying a whole turkey has become popular across the country, thanks to its quick cooking time, crisp…

Making bread at home can be daunting, even for the experienced home cook. Kneading and rising take time and muscle (or an expensive standing mixer), and the science of yeast can seem puzzling, to say the least. If this all seems like too much work, fear not. Delicious, homemade bread is within easy reach, thanks to one of the greatest baking discoveries of our time: beer bread. The magical properties of beer (namely, yeast) make…

Best selling author of How to Cook Everything and the Minimalist cookbook series, Mark Bittman arrives in the District today to compete in D.C. Central Kitchen’s Capital Food Fight and to promote his most recent book, The Best Recipes in the World: More Than 1001 International Dishes to Cook at Home at Best Cellars in Dupont Circle on Wednesday. Also the creator of the New York Times’ column, “The Minimalist,” Bittman is the author of…

Today’s Post reports that Warren Brown, owner and founder of U St. bakery Cakelove, will be the first D.C. area chef to have his own show on the Food Network. The show will be entitled “Sugar Rush” and is slated to take the 9:30 p.m. slot on Wednesdays starting in October. Brown, a former lawyer who has been called one of America’s most fascinating entrepreneurs, will also be profiled on the Food Network’s “Recipe for…