recipes

October is a gorgeous month in Maryland ¿ prime time to do a little grilling and dine alfresco. At Bushmill Tavern in Abingdon, chef Mark Littleton regularly grills burgers and steaks, but occasionally he also likes to add fish to the mix.

At The Arthouse in Hampden, Chef Jordi Miller uses simple ingredients to create pizzas and pastas that are fresh, creative and delicious. Here, she makes the most of Maryland crabmeat and asparagus, combining them with fresh pappardelle and a mustardy cream sauce.

Talking with Boog Powell can make you hungry. By the time the Orioles-icon-turned-barbeque-master has rhapsodized about the pleasures of, say, pit beef with horseradish sauce, homemade buttermilk biscuits, and grilled asparagus with rosemary, chances are your mouth will be watering.

Whether served for breakfast, lunch or diner, this straightforward, easy-to-prepare dish is the very definition of good, old-fashioned, stick-to-your-ribs Southern comfort food.

It has a graham cracker crust like many American-style cheesecakes, but this recipe calls for fresh ricotta cheese instead of cream cheese.

While one might not think of this deliciously hearty dish as all that fashionable, it is unquestionably comfort food at it's best.

The Rice Krispies and nuts gave these no-bake cookies a nice crunch and a chewy, granola-bar-like texture.

This recipe is for a creamy onion soup, not a traditional French-style onion soup with cheese on top.

Madeline Johnson from Kelso, Wash., was looking for a recipe for making apricot-pineapple jam. She said years ago she used to make it but she has been unable to locate the recipe. She said she is in her mid 80s but still likes to can and freeze. He husband of 65 years likes to help.

Leslie Hayes, formally of Baltimore and now living in the United Kingdom, was in search of the recipe for the sticky buns that were served at Camp Louise located in the Catoctin Mountains in Western Maryland.

Donna Marsh of Hanover and Susan Zeiger of Baltimore both were looking for the recipe for the burgers that were sold at the Harley's sandwich shops in and around Baltimore back in the '60s and '70s.

This cake can be assembled in no time and is perfect dessert to make and eat on a hot summer day, no oven required.

Even an inexperienced cook should have no problem with this recipe — it's virtually foolproof.

I don't think I've ever made a cake with Crisco -- I'm a butter baker -- but I must confess this cake pleasantly surprised me.

Let's talk potato salad. Everyone knows it's good ¿ there's a reason it's a summer perennial ¿ but that doesn't mean it's good for you.

Peach cake is one of those uniquely Baltimore things, like coddies, that live long in people's memories.

Sometimes referred to as the poor man's crab cake, this uniquely Baltimore food could be found at neighborhood soda fountains and delis all over town beginning in early 1920s.

A classic Maryland-style crab imperial should have very few ingredients and requires minimum seasoning. It is the crabmeat that is the focus of the dish.

Once baked and cooled, this recipe produces a sweet, slightly dense cake with pools of luscious butter running through.

This simple and delicious dessert will serve a large number and would be an excellent thing to serve at a spring or summer gathering.

These rolls are sure to be a hit with the kids and grown-ups alike.

This highly addictive dessert is a great to make any time of year, but it's especially perfect for Passover.

Gilda Weinfeld from Pikesville said that last year during Passover, an acquaintance sent her some homemade chocolate-covered matzoh. She said it was absolutely delicious, and when she called her friend to thank her for the gift she asked for the recipe — and her friend politely declined to give it to her.

Sweet treats are reminiscent of cafeterias of the '60s

Amy Dickman from Owings Mills was hoping someone would have the recipe for the garlic herb cheese that was served with the breadsticks at Harvey's restaurant, which used to be located at Greenspring Station in Baltimore County.

This recipe is proof that Rice Krispie treats can be easily adapted and used in many different ways, and are surely as popular today as they have always been.

Not to be confused with the king cake common during Mardi Gras in New Orleans, this traditional, flour-less almond cake from the Piedmont region of Northern Italy is a popular choice for Passover dessert