Dishing Up®

New Jersey native John Holl searched from Sussex County to Cape May to find the best recipes New Jersey has to offer, and the result is this rich and unique cookbook celebrating the foods, flavors, cultures, and traditions of the Garden State. These 150 recipes include dishes featuring New Jersey's own produce - tomatoes, corn, cranberries, blueberries, apples - along with deep-fried boardwalk treats, late-night diner bites, and recipes contributed by casinos, bison and dairy farms, food trucks, old-school delis, famous bakeries, and more. You'll find Pork Roll Surprise, Cucumber Gazpacho, Ukrainian Holubtsi, Funnel Cake at Home, Tomato and Onion Salad, Jersey Green Clam Chowder, Sunday Gravy, Saltwater Taffy, Traditional Amish Chili, Classic Lawrenceville Mac & Cheese, Jersey Disco Fries, Fresh Jersey Corn Cakes, Honey Thyme Caramel, Black and Blue Cobbler - and a classic Taylor Ham, Egg, and Cheese Sandwich. Beautifully photographed, this collection is the ultimate tribute to New Jersey's best. The Garden State's diversity shines through these recipes, which feature the bounty of tomatoes, corn, and cranberries the state produces, along with boardwalk treats and late-night diner bites. Foreword by Augie Carton Introduction In Season Chapter 1: Rise and Shine Chapter 2: Apps and Snacks Chapter 3: Putting the Garden in Garden State Chapter 4: Down the Shore Chapter 5: The Main Event Chapter 6: Sandwiches, Sauces, and Spreads Chapter 7: The Melting Pot Chapter 8: Sweet Treats Chapter 9: Cocktails Festivals Restaurant Weeks of Note Restaurants, Farms, and Families by County Individual Recipe Contributors Index Serving Up Jersey Pride Garden State native John Holl combed New Jersey's 21 counties to find these mouthwatering recipes from beloved diners, boardwalks, food trucks, farm stands, and four-star restaurants. Italian, Puerto Rican, Polish, Chinese, and Indian flavors bubble up through the state's storied melting pot in this rich collection, rounded out by disco fries and funnel cake. With a focus on local produce, this is the ultimate tribute to New Jersey's best!

From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain State has its own unique and rich food traditions. Learn new ways to use maple syrup, recreate that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into delicious desserts, and find out how the farmers growing the tastiest microgreens like to eat them. Filled with inspiring profiles of local food producers, Dishing Up® Vermont will quickly have you hooked on the joys of Yankee cooking. Tracey Medeiros is a food writer, food stylist, and recipe developer and tester. Her recipes have appeared in Bon Appetit, Cooking Light, Eating Well, and Hampton Roads magazines. When she relocated to Vermont several years ago, she immediately became interested in the exciting local food scene there, and her interest led to the development of Dishing Up® Vermont. From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain state is rich in exciting eating. Learn new ways to use maple syrup, re-create that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into crumbly-sweet desserts, and find out how the farmers growing the tastiest micro-greens like to eat them. It's all here for your tasting pleasure! 1: Seasonal Vegetables 2: Orchard Fruits and Berries 3: Milk and Cheese from Vermont's Dairy Farms 4: Beef, Pork, Lamb, and Game 5: Poultry and Game Birds 6: Maple Syrup and Honey 7: Desserts and Other Baked Goods A beautiful, inexpensive cookbook, recommended for libraries building a regional collection. “Cookbook Digest Dishing Up Vermont” brings to life that food community across the state through appetizing dishes like mini frittatas with zucchini, goat cheese, and tomatoes from Does' Leap Farm in East Fairfield, grilled quail salad with maple vinaigrette from The Inn at Weathersfield in Perkinsville, and gingerbread cupcakes with orange-cream cheese frosting from Izabella's Eatery in Bennington.

These 150 mouthwatering recipes, contributed by some of Minnesota's best chefs, farmers, and foragers and accompanied by gorgeous photography, celebrate the state's outstanding and unique cuisine. You'll find dishes featuring fish from the lakes as well as morels and chanterelles, wild blueberries, wild game, beef and bison, orchard fruits, berries, dairy products, and much more. There are recipes inspired by German, Scandinavian, East Asian, and African traditions, as well as dishes from fairs and food trucks. There's something here for everyone, from Carrot Risotto and Dry-Fried Sugar Snap Peas to North Shore Fish Cakes, Wild Cherry Jelly, Northland Venison Burger with Wild Rice, Bison, Bacon & Cheddar Meatballs, Busy-Day Pho, Egg Coffee, Gravlax, Varmland Potato Sausage, Hmong Chicken Larb, Tater Tot Nachos, Thai Peanut Caramel Popcorn, Honey Pecan Pie, Classic Pound Cake with Cardamom, and Apple Dessert Hotdish. From the land of 10,000 lakes comes the newest addition to Storey's successful Dishing Up series! Celebrate the distinctive personality of Minnesota's food culture and fresh, local ingredients, with 150 all-new recipes and beautiful photography showcasing the state's farms, chefs, and rich natural resources. A Taste of the North Celebrate the dynamic cuisine of the North Star State! These 150 recipes reflect Minnesota's lakes, pastures, woodlands, and festivals, featuring contributions from local farmers, foragers, and fishermen. You'll find the best of the state's classic dishes, including Scandinavian, German, Native American, Mexican, and Hmong favorites drawn from this diverse culinary landscape. Showcasing beef and bison, morels, blueberries, wild game, fish, fruit, dairy, and much more, author and Minnesotan Teresa Marrone offers a rich bounty of possibilities from the Land of 10,000 Lakes. Introduction 1: The Land of 10,000 Lakes 2: On the Wild Side 3: Co-ops, CSAs, and Farmers' Market Finds 4: Orchards and Vines 5: Pastures and Prairies 6: Multicultural Specialties 7: Fairs, Festivals, and Special Events Resources: Featured Organizations Recipes by Category Index.

Explore Oregon's varied and exciting food traditions. With delectable dishes that range from Hazelnut-Crusted Salmon with Balsamic Vinaigrette to Blackberry Bread Pudding and Flank Steak with Sorrel Salsa Verde to Rustic Pear Galette, Ashley Gartland covers the entire range of Oregonian cuisine. Profiles of local food producers are paired with stunning photography of Oregon's farms, inns, and vineyards, bringing the state's vibrant food and drink scene to life. Pass the locally sourced cranberry chutney! Foreword by Vitaly Paley Introduction Chapter 1: Seasonal Vegetables from Field and Forest Chapter 2: Savory Celebrations of Seasonal Fruits Chapter 3: Outstanding Artisan Cheese and Dairy Products Chapter 4: A World beyond Clam Chowder Chapter 5: Hearty Fare from Grass-Fed Lamb to Wild Game Chapter 6: Cooking with Oregon's Bottled Bounty Chapter 7: Sweet Treats from Fruit to Nuts Recipe Contributors and Suppliers Recipes by Category Index

From Pacific salmon and Dungeness crab to wild mushrooms, cherries, apples, saffron, and much more, the Evergreen State's diverse food traditions shine in this guide to Washington's cuisine. Diverse recipes include Roasted Sockeye with Warm Orange and Olive Salad, Yukon Gold Potato Pizza, and Dark Chocolate Cake with Figs, Fennel, and Pistachios. You'll also find inspiring profiles of Washington's local food producers. With abundant seafood, fertile farmland, and award-winning vineyards, Washington has the ingredients for a deliciously varied culinary experience. Introduction 1 Starters 2 Soups 3 Salads 4 Sides 5 Meatless Mains 6 Poultry 7 Pork 8 Red Meats & Game 9 Fish & Shellfish 10 Endings 11 Breakfast & Brunch 12 Snacks, Drinks & Put-Ups Recipe Contributors and Suppliers A Menu for Every Occasion Index Savor the outstanding flavors of Washington with recipes that celebrate the abundant seafood, fertile farmland, and world-class chefs and winemakers that make the state a culinary star. From freshly caught fish to wild mushrooms and just-off-the-tree orchard fruits, vibrant local ingredients elevate dishes such as Grilled Salmon with Spring Garden Saag, Warm Foraged Mushroom Salad, and Summer Cherry Goat's Milk Frozen Yogurt to new heights. Open a bottle of local wine, choose a recipe (perhaps one from a favorite chef!), and serve up Washington's bounty.

Chow down on Calabicitas with Red Serranos and slake your thirst with a Prickly Pear Margarita. Dave Dewitt brings together 145 recipes that exemplify the diversity, ingenuity, and unique flavors of New Mexican cuisine. In addition to revealing the secrets behind regional delights ranging from Chipotle Pumpkin Seed Pesto to Spicy Chocolate-Raspberry Muffins, Dewitt offers a glimpse into New Mexico's vibrant food scene with engaging profiles of local food producers. Pass the Buffalo Green Chile Eggrolls! Discover the flavors of New Mexico! In addition to a host of recipes, “Dishing Up® New Mexico” illustrates the culinary people, places, and traditions that set this state apart. Introduction 1 Chile Peppers: The Heart and Soul of the State 2 Farm-to-Table Seasonal Delights 3 Enchanting Cheeses 4 Exceptional Meats 5 Using Local Specialty Products 6 Brilliant Beverages 7 Nuts, Fruits, and Extraordinary Desserts Southwestern Cooking Terms and Ingredients New Mexico Food and Beverage Events New Mexico Farmers' Markets Recipe Contributors and Suppliers Recipes by Category Index

From colonial traditions through contemporary flavors, you'll be amazed at the deliciously rich variety of Virginia's cuisine. Patrick Evans-Hylton presents 145 delectable recipes celebrating the state's oysters, blue crabs, peanuts, heirloom tomatoes, sweet potatoes, wine, and much more. Learn how to make Chesapeake Cioppino, Indian Butter Chicken, Black Cake, and scores of other regional delights. You'll soon be pairing Classic Southern Slaw with Pulled Pork BBQ or Virginia Fried Chicken. Acknowledgments Foreword by Marcel A. Desaulniers Dishing It Up 1 Hampton Roads and the Chesapeake Bay Region 2 Richmond and Southern Virginia 3 Central Virginia and Wine Country 4 The Capital Region and Northern Virginia 5 The Shenandoah Valley and Western Virginia Recipes by Category Recipe Contributors and Suppliers Index

From the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and traditions. Lucy L. Snodgrass's compilation of 150 delicious recipes from the Old Line State's most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and - of course - crab cooked every which way. This fun guide includes profiles of local food producers and mouthwatering photographs that will inspire you to cook up a taste of Maryland, wherever you live.

From the Atlantic Ocean to well-tended organic farms, Maine offers some of the best raw materials for rustic, hearty cuisine. Add the independent spirit and quiet humor of the people and it becomes apparent why chefs, fisherman, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in the food they produce, from fresh lobster to blueberry pancakes. Dive into the salty personality of Maine's cuisine! Introduction 1: Starters, Snacks, Sandwiches, and So On. Tasty morsels to begin the journey 2: Fresh from the Farmers' Market. Flavorful, local, sustainable - a celebration of seasonal produce 3: The Chowder Pot, Soup Tureen, and Other One-Pot Wonders. Simple warmth in a single dish 4: Maine-Style Meat and Poultry. Tender preparations from a hardy state 5: Jewels of the Sea: Fin Fish and Shellfish Maine Style. The crowning glory of the Maine table 6: For the Breakfast Table, Bread Box, and Pantry. Hearty beginnings, piquant accompaniments 7: Delectable Desserts. A pint of wild blueberries, a splash of maple syrup Recommended Reading Featured Restaurants Mail-Order Sources Other Helpful Web Sites Index