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Food and Drink (All)

In Irish outposts, St. Patrick’s Day means more than green beer

Forty million Americans — about 13 percent of us — trace our roots to Ireland. But on St. Patrick’s Day, everybody’s Irish. We dress up like leprechauns, feast on corn beef and cabbage and drink beer green.
    Green beer? How Irish is that?
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Five ways to make sure the season’s favored fowl is full of flavor

Most of us will probably cook turkey for Thanksgiving; America’s national feast day is no time to scoff at custom. Some among us have tried; but we’re back among the faithful.
    That’s because the season’s favored fowl need not be dull. We have plenty of choices, both in buying and cooking our bird.
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Against Thanksgiving’s traditional main course, it’s the sides that add variety to the table

Your Thanksgiving feast is planned to perfection.    
    Well, almost.    
    If you’re still looking for last-minute inspiration, we offer three dishes that capitalize on the season’s local bounty to crown your Thanksgiving menu and give all at your table reason for thanks.

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This month’s recipe from the 2011 Maryland Buy Local Cookbook

September 12’s full moon, a week after Labor Day, will bring another harvest of soft-shelled crabs. Likely you won’t have to wait that long, for some shedding occurs under all the phases of the moon.
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Napa, Sonoma ... and now North Beach

You don’t have to travel to California, nor even to Virginia, to get to Wine Country. Maryland is fast making up for lost time as a grape-growing, wine-making region.
    “There are 50 wineries in the state, and their production is booming,” said Regina McCarthy, Maryland Wineries’ marketing coordinator.
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New logo directs you to what’s local on Annapolis menus

If you think you’re eating at a farmers market when enjoying a dish at an Annapolis restaurant like b.b. Bistro or Level because of the freshness of the food, you’d be close.
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Follow these local chefs out of the kitchen

Wilting weather is not dampening the prodigal enthusiasm of vine, branch and stalk.
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The Parole Rotary Foundation’s inaugural Naptown barBAYq contest and festival is sure to wet your appetite

Anticipation is such an alluring spice that I can smell it already.    
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Chesapeake Country Chefs share their recipes for signature Thanksgiving side dishes — and more

There’s going to be turkey, you can bet on it, writes Richard Whelan, general manager at Pirates Cove.

Whether you’re going to a friend’s or relative’s house, or, maybe they are all coming to your house, chances are there is going to be a big fat roasted turkey in your future come Thanksgiving. That’s why we call it Turkey Day.

Maybe even a ham. A good, salty, country ham if you’re lucky.

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South of the Mason-Dixon line, ham rules the Thanksgiving feast

Full disclosure: I’m not a fan of green eggs — or ham. In spite of Sam’s urgings, I say ham is a good chunk of pork wasted, no matter if it’s smoked, spiced, spiraled or, heaven forbid, stuffed.

Stuffing belongs in turkeys. Maybe a pork chop. But never a ham. Try it? No way, I sniffed. 

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