It's difficult to winnow down a list of what seems like hundreds of recipes, mostly not from my own brain, down to just a few. As I will do with my favorite restaurants and favorite posts over the next week, I will try to do just that. I wanted a top ten but the smallest list I could make up was twenty. Plus, I still feel as if I've left out way too much.
Allergen-Free Crumb Cake (American/allergen-free - featured in the post "Food Ethnography on a Budget: Allergen-Free III: Crumb Cake", published March 23, 2010) - I don't have any food allergies that I know of, but when I wanted to see how those with them do eat our favorite desserts, I was struck at how amazingly buttery a crumb cake can be without butter, eggs, milk, gluten, soy or tree nuts. Check out Cybele Pascal's Allergen-Free Baker's Handbook for this recipe. Your friends will probably never know it's allergen-free at all.
My Aunt Florence's Crab Cake (Chesapeake - featured in the post "Snacking State-by-State: Maryland I - Crab cakes like mah great-great-aunt used tah make, hon", published August 28, 2011) - For a short while, I wanted to do a new blog project after the state-by-state one where I wrote about my experiences interpreting my great-great Aunt Florence's many recipes. This sole recipe is the result, one of two of her crab cake recipes. Because, well, crab cakes. Delicious, crab-(as-opposed-to-breading-) filled crab cakes
So I'm using this lovely one taken at Great Grapes by Lyndsay Polloway. Bacon and injera. It's just wrong, isn't it?
Chincoteague Single-Fried Oysters (Chesapeake - featured in the post "What to do with a quarter peck of oysters", published May 7, 2008) - Don't you just love cornmeal-fried urshters you shucked yourself, hons? I sure do.
Crawfish & Shrimp Étouffée (Cajun - featured in the post "Snacking State-by-State: Louisiana III - What you say? Étouffée!", published August 7, 2011) - Buttery, silky, crawfishy. About all I can say about it. Next time though I hope to find actual Gulf Coast crawfish for this recipe.
Fleur de Baie Caramels (candy - featured in the post "'Fleur de Baie' Caramels", published July 25, 2009) - This was my attempt to make sea salt caramels, re-interpreting someone else's recipe for fleur de sel caramels with one specifically Marylandish touch: Old Bay. Freshly made they had a very subtle Old Bay flavor, so I rolled them around in more Old Bay. Waiting a few weeks proved to me that this was a mistake, as the subtly flavored ones became more strongly flavored, while the ones I rolled in Old Bay became - how did I put it in my August 4 follow-up post again? Oh yes - wince-inducing.
Fried Soft Shell Crab Sandwich (Chesapeake - featured in the post "Snacking State-by-State: Virginia II - More of that Bounty of the Chesapeake", published October 21, 2012) - In exploring the seafood of the Commonwealth, I made a soft shell crab sandwich not unlike my maternal grandmother's, only immortalized by John Shields in his Chesapeake Bay Cooking (his recipe came from a crusty old feller in Virginia, but it was more or less the same).
Nana's Dressing (American - featured in the post "Nana's Dressing", published January 22, 2007) - My late Italian-American grandmother - whom we called "Naa-naa" (not "Naa-nuh" or "Nah-nuh") - made a fierce stuffing. It was not, in any way, Italian. It was still good. And no, she never deep fried it on a stick.