“Kentucky: sunshine all day, and moonshine all night” is how Dean Martin summarized one of his favorite states. Clearly, the moonshine he had in mind was Bourbon whiskey, a brew so closely associated with Kentucky that few Americans could imagine … Continue reading →

In Virginia and Maryland one of the first crops to herald the arrival of spring is fresh asparagus. Stores will display early examples towards the end of February but for the best and cheapest of the harvest wait until April … Continue reading →

The half-smoke has been described as a local D.C. delicacy but in truth it’s about as delicate as an air raid, though definitely none the worse for that. Nor indeed should it ever be called a hot dog, meat though … Continue reading →

The precise associations of this historic dish with the state for which it is named seem to have got lost in the mists of time. So much so that it can’t even decide whether to call itself “Chicken Maryland” or … Continue reading →