Shortbread treat can be easily matched to any holiday celebration

Intro by Pam George | Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the Winter 2020 issue

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At this time of year, you’ll likely find JoAnne Morgan Grape in the kitchen of her Plantation Lakes home. The Millsboro resident makes about 50 cookie platters for friends, neighbors, small business owners and first responders. She also makes cookies for the dementia unit at Mercy Ridge in Lutherville, Md., where her mother-in-law is a patient.

The selection varies, but many are Italian, says Grape, who grew up in South Jersey. Consider pizzelles, wedding cookies, ricotta-butter cookies and biscotti.

Grape collects vintage cookbooks, and her go-to tomes spotlight two British institutions: Fortnum & Mason and Claridge’s. Her thumbprint cookies are filled with Fortnum & Mason Champagne-orange marmalade, Champagne-raspberry marmalade, and lemon curd.

Cioppino is this chef’s coastal comfort food favorite

Intro by Pam George | Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the October 2020 issue

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When temperatures drop, Fred Warrington loves making pots of goulash, chili and soup for family and friends. At Off the Hook in Bethany Beach, where he is the executive chef, he’s known for the seafood-heavy cioppino, an Italian-American fish stew born in San Francisco.

The dish is a perfect fit for the Wilmington native, who moved to the beach about 20 years ago. “I always liked being near the ocean,” he says. In part, that’s because he likes to fish in his spare time.

Grilling brings out the briny goodness of local oysters

Intro By Pam George
From the September 2020 issue

august2020-recipe

Ed Hale was a marine science student at Stockton University — located about a half-hour from Atlantic City — when he took a keen interest in oysters.

“Oyster reefs are highly productive estuarine environments that host high concentrations of fish with high diversity,” says the Ashland, N.J., native. “So, enhancing oyster populations through reef-building and studying oyster recruitment became a research interest of mine.”