Appetizer

Food blogger and registered dietitian, Alyson Hickman is in the DelmarvaLife kitchen showing us how to make two simple soups.

We roll on over to Blue Fish Restaurant and Sushi Bar, where the atmosphere is as authentic as your meal.

We are in the DelmarvaLife Kitchen with Lucy Liu and Taylor Shoo of Blue Fish Restaurant and Sushi Bar in Ocean City learning how to make Tuna Tataki and a Maryland Roll.

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Personal Chef Deborah Lee Walker joins us in the DelmarvaLife Kitchen to prove to us that fries can be healthy. She shows us how to make Veggie Fries with Marinara Ketchup.

Personal Chef Deborah Lee Walker joins us in the DelmarvaLife Kitchen to prove to us that fries can be healthy. She shows us how to make Veggie Fries with Marinara Ketchup.

Food blogger and registered dietitian, Alyson Hickman joins us in the DelmarvaLife kitchen to show us how to make a healthy, tasty appetizer, perfect to serve this football season.

Food blogger and registered dietitian, Alyson Hickman joins us in the DelmarvaLife kitchen to show us how to make a healthy, tasty appetizer, perfect to serve this football season.

We are in the DelmarvaLife Kitchen with Bill Clifton of The Counting House Restaurant in Georgetown. He’s showing us how to make a fall salad with warm apple cider vinaigrette.

Joe White, owner of The Shrimp Boat in West Ocean City, shares a recipe for Beer-Battered, Crab-Stuffed Jalapeños – a tasty dish with a kick!

Joe White, owner of The Shrimp Boat in West Ocean City, shares a recipe for Beer-Battered, Crab-Stuffed Jalapeños – a tasty dish with a kick!

We always talk about fresh, off-the-vine, red tomatoes, but we have a lot of love for the green ones, too. Pastor Martin Hutchison, founder of the Camden Community Garden in Salisbury shows us his take on fried green tomatoes. He also shows us how to make an simple dish using zucchini. 

If you are trying to figure out what to prepare for a Fourth of July picnic or party, you can’t go wrong with incorporating the colors, red, white, and blue. That’s what we have in the DelmarvaLife kitchen thanks to Denise Clemons, author of “A Culinary History of Southern Delaware.” She will show us how to make a yogurt parfait and a watermelon salad.

We’re making shrimp a few different ways with Joe White, owner of The Shrimp Boat. We’re making Boat run cook and peel shrimp, bacon wrapped shrimp with a homemade BBQ sauce with a baked potato, and Shrimp Bisque.

We’re in the DelmarvaLife Kitchen with Chef Andrew Fares from Fins Ale House & Raw Bar in Berlin. On the menu today – Summer Lobster Wontons (recipe below.) We’ll also hear how coming out and enjoying a great meal, can help protect Delmarva’s beautiful waterways. It’s all thanks to “Dine & Donate” benefiting the Assateague Coastal Trust.

We’re in the DelmarvaLife Kitchen with Chef Andrew Fares from Fins Ale House & Raw Bar in Berlin. On the menu today – Summer Lobster Wontons (recipe below.) We’ll also hear how coming out and enjoying a great meal, can help protect Delmarva’s beautiful waterways. It’s all thanks to “Dine & Donate” benefiting the Assateague Coastal Trust.

Scorchers like the days we’ve been having, and will be having, call for cool, refreshing and light flavors. Chef Tom Kramer with Lefty’s Alley and Eats in Lewes shows us how to put together a summer cucumber dip.

We’re in the DelmarvaLife Kitchen with Tide & Thyme Food Blogger, Laura Davis. Sh’e’s showing us how to make Carolina-Style and Strawberry-Chipotle Barbecue Sauces. Enjoy!

We’re in the DelmarvaLife Kitchen with Tide & Thyme Food Blogger, Laura Davis. She’s showing us how to make Carolina-Style and Strawberry-Chipotle Barbecue Sauces. Enjoy!

There’s no room for the traditional deviled egg in the DelmarvaLife Kitchen today. Personal Chef Deborah Lee Walker shows us how to fry deviled eggs.

There’s no room for the traditional deviled egg in the DelmarvaLife Kitchen today. Personal Chef Deborah Lee Walker shows us how to fry deviled eggs.

We are getting a taste of summer in the DelmarvaLife Kitchen. Chef Derek Dilley with Ava’s Pizzeria and Wine Bar in Cambridge shows us how to make Caprese Summer Pasta with a Kale, Quinoa and Shrimp Salad.

We are getting a taste of summer in the DelmarvaLife Kitchen. Chef Derek Dilley with Ava’s Pizzeria and Wine Bar in Cambridge shows us how to make Caprese Summer Pasta with a Kale, Quinoa and Shrimp Salad.

We're making Brie & Drunken Nuts, Shrimp Crown Imperial and Macabucca Punch with Chef Colby Hill, Longboard Cafe

SeaQuench Ale Mussels and a Lobster Roll with Chef Lou Ortiz, Chesapeake & Maine

We are getting an authentic taste of Poland in the Kirby and Holloway Kitchen as Helen Houser with “The Polish Connection” Food Truck shows us how to make potato and cheddar cheese pierogies. Here’s the recipe:

We are getting an authentic taste of Poland in the Kirby and Holloway Kitchen as Helen Houser with “The Polish Connection” Food Truck shows us how to make potato and cheddar cheese pierogies. Here’s the recipe:

What do you get when you combine favorite flavors and comfort foods into one dish? You get a meal that dreams are made of. B.J. Rushin, with Rushin Soul Snatching Foods of Rehoboth Beach joins us in the Kirby and Holloway Kitchen to show us how to make Smack and Cheesesteak egg rolls. Recipe below.

What do you get when you combine favorite flavors and comfort foods into one dish? You get a meal that dreams are made of. B.J. Rushin, with Rushin Soul Snatching Foods of Rehoboth Beach joins us in the Kirby and Holloway Kitchen to show us how to make Smack and Cheesesteak egg rolls. Recipe below.

The Kirby and Holloway Kitchen is full of flavors we combine to make a couple of delicious dishes. Chef Kevin “Red” McCoy, with DaNizza Wood Fired Pizza in Rehoboth shows us how to make Gluten-Free Shrimp Tacos, and Marzen Carnita Tacos.

The Kirby and Holloway Kitchen is full of flavors we combine to make a couple of delicious dishes. Chef Kevin “Red” McCoy, with DaNizza Wood Fired Pizza in Rehoboth shows us how to make Gluten-Free Shrimp Tacos, and Marzen Carnita Tacos.

We are in the Kirby & Holloway Kitchen with Chef Bill Clifton from The Counting House in Georgetown. He recently recorded an episode on The Food Network series “Beat Bobby Flay.” That episode airs on May 2. Chef Clinton discusses that experience, and shows us how to make Ham Meatballs and Southern Fry Bread. 

We are in the Kirby & Holloway Kitchen with Chef Bill Clifton from The Counting House in Georgetown. He recently recorded an episode on The Food Network series “Beat Bobby Flay.” That episode airs on May 2. Chef Clinton discusses that experience, and shows us how to make Ham Meatballs and Southern Fry Bread. 

A few students from Cape Henlopen High School are here to Key Lime Pie And Creme Brûlée Chicken Wings!

A few students from Cape Henlopen High School are here to Key Lime Pie And Creme Brûlée Chicken Wings!

We’re making Chicken enchiladas today! We’re hanging out with Tide and Thyme food blogger, Laura Davis, in the Kirby and Holloway Kitchen to get the perfect recipe.