Food

Chef Jesus Gordiany of Benvenuto in Milford shows us how to make Watermelon Tomato Salad with Black and Blue Vinaigrette. We also learn about an event called, "Bowties and Bonnets."

Chef Jesus Gordiany of Benvenuto in Milford shows us how to make Watermelon Tomato Salad with Black and Blue Vinaigrette. We also learn about an event called, "Bowties and Bonnets."

We chat with a UMES professor about his plan to help Delmarva's once-thriving fruit industry make a comeback and help small farms on Delmarva enter the ethnic food market.

We chat with a UMES professor about his plan to help Delmarva's once-thriving fruit industry make a comeback and help small farms on Delmarva enter the ethnic food market.

Chef Phillip Cropper of Worcester Technical High School's Culinary Department shows us how to put together his favorite chicken dish, Chicken Pistachio.

Chef Phillip Cropper of Worcester Technical High School's Culinary Department shows us how to put together his favorite chicken dish, Chicken Pistachio.

When it comes to food, you can't go wrong with the classics. During the month of April, Sodel Concepts Restaurants are throwing it back with some favorite classic dishes. We visit Bluecoast Seafood Grill, in Rehoboth Beach to see how they put together the classic dish, Trout Almondine.

When it comes to food, you can't go wrong with the classics. During the month of April, Sodel Concepts Restaurants are throwing it back with some favorite classic dishes. We visit Bluecoast Seafood Grill, in Rehoboth Beach to see how they put together the classic dish, Trout Almandine.

We make a virtual stop inside Signatures at Bayside Resort and Golf Club, in Selbyville. On the menu: Scallops and Popcorn Shrimp Tempura.

Bring your appetite! We visit The Shrimp Boat, in west Ocean City. Owner Joe White shows us his take on Salmon Oscar.

Bring your appetite! We visit The Shrimp Boat, in west Ocean City. Owner Joe White shows us his take on Salmon Oscar.

We're off to Cape Charles, to virtually visit our friends at Ambrogia Café & Enoteca. They give us a peek of their sausage-making skills, and show us how they incorporate it into their magnificent meals.

March is National Nutrition Month. This year's theme is "Personalize Your Plate." Registered Dietitian, LaChell Miller with the American Dairy Association Northeast shows us how.

We meet a high school junior with a true talent and passion for creating dipped strawberry confections.

We meet a high school junior with a true talent and passion for creating dipped strawberry confections.

We check in with Andy Holloway of Baywater Farms to learn about hydroponics and the role it plays in getting fresh food to your plate.

It's Flatbread Friday. We zoom with Chef Zeus of Benvenuto in Milton to see how he makes a marvelous melted meal.

It's Flatbread Friday. We zoom with Chef Zeus of Benvenuto in Milton to see how he makes a marvelous melted meal.

We visit Fat Ricky's in Cambridge to see how they put together their famous breakfast sandwich, "The Rickster."

We visit Fat Ricky's in Cambridge to see how they put together their famous breakfast sandwich, "The Rickster."

Katie visits the Mad Hatter Cafe and the Looking Glass, in Salisbury, to get a preview of their spring menu.

We visit the Washington Inn and Tavern in Princess Anne to visit Chef Russell Robbins and see his take on Shrimp and Grits.

We visit the Washington Inn and Tavern in Princess Anne to visit Chef Russell Robbins and see his take on Shrimp and Grits.

Jimmy & Lisa Discuss Today's Hot Topics

Chef Barry Reichart of Bourbon Street on the Beach joins us to make a Mardi Gras favorite, Shrimp Remoulade.

WBOC Sports Director, Zach Parnes joins Katie in the DelmarvaLife Kitchen to make Super Bowl snacks.

WBOC Sports Director, Zach Parnes joins Katie in the DelmarvaLife Kitchen to make Super Bowl snacks.

We help you step up your hosting game with some pointers on how to make your own charcuterie board at Simmons Center Market in Cambridge.

We help you step up your hosting game with some pointers on how to make your own charcuterie board at Simmons Center Market in Cambridge.

Alyson Hickman shows us how to make popcorn chicken... but not the kind you're thinking of

For 27 years, Snappers Waterfront Cafe and Tiki Bar in Cambridge has provided visitors with a place to briefly escape the worries of the world while enjoying flavorful food. Katie stops by to check it out.

As one of the coldest months of the year rolls on, I think it’s safe to say we all seek out a little comfort food. Comfort food like a grilled cheese sandwich, perhaps? Well, as it happens, January is Grilled Cheese Month and we know the perfect way to celebrate it, with a visit to SoDel Concepts Restaurants. We learn all about their unique takes on Grilled Cheese.

Simple, yet tasty. That’s what we learn about two dishes made by Chef Paul Suplee of Boxcar on Main in Berlin. He’s making Garlic Roasted Oysters and Baked Brie.

Simple, yet tasty. That’s what we learn about two dishes made by Chef Paul Suplee of Boxcar on Main in Berlin. He’s making Garlic Roasted Oysters and Baked Brie.

We’re visiting our friends at From Scratch. They’re taking it to the next level and making Captain’s Oyster Chowder.

A grocery store where old fashioned charm meets necessities that are new. Since 1937, Simmons Market in Cambridge, has been a family owned and operated spot, where shoppers find a variety of quality products and top notch customer service. As the holidays round the corner – it’s the place to find the specialty items that make meals extra special. Katie takes us inside.

We virtually visit the Mad Hatter Cafe and the Looking Glass Lounge in Salisbury to get an update on the upgrades made to the restaurant and find out what dish you have to try whether you eat in or take out.

We’re helping you sweeten up the holiday season and for that, we take you to France. Better yet, you don’t even have to step foot in a plane. Grab those passports and pack those bag-uettes. We’re off to La Baguette Bakery and Catering in Dover. Plus, we’re tying in Delaware Day as Anita and Chef Ludovic Bezy make bread and discuss the history of French settlers in Delaware.

We’re helping you sweeten up the holiday season and for that, we take you to France. Better yet, you don’t even have to step foot in a plane. Grab those passports and pack those bag-uettes. We’re off to La Baguette Bakery and Catering in Dover. Plus, we’re tying in Delaware Day as Anita and Chef Ludovic Bezy make bread and discuss the history of French settlers in Delaware.

Working on the water -- it's not for the faint of heart, especially right now, as we approach the middle of oyster season on Delmarva. Our guest recently experienced what it's like to be a waterman ... or a water *woman, I guess you could say

We’re putting the finishing touches on that Thanksgiving menu – and adding a twist, by throwing pumpkin into our potatoes. Chef Jaylynn Little of the American Dairy Association Northeast is showing us how to make Pumpkin Parmesan Mashed Potatoes and Spiced Apple Cheesecake Bites.

We’re putting the finishing touches on that Thanksgiving menu – and adding a twist, by throwing pumpkin into our potatoes. Chef Jaylynn Little of the American Dairy Association Northeast is showing us how to make Pumpkin Parmesan Mashed Potatoes and Spiced Apple Cheesecake Bites.

Thanksgiving is the day to reflect on your blessings over a tasty meal with your family... But it's also the peak day for cooking fires. Michael Lowe, Senior Instructor for The Delaware State Fire School, gives us a few pointers to keep your holiday safe.

A lot of us have started in on some of those holiday flavors - pumpkin pie, cinnamon, peppermint.. but here's the thing, do you have the time to spend hours in the kitchen putting those said flavors together? Didn't think so. In today's Monday Memory, we flash back to when Jimmy and Lisa got together to make "Pumpkin Pie Cinnamon Rolls."

Bethany Beach may be a small town, but it certainly has room for businesses, both old and new. The Samoza brothers opened Zoca just two years ago. The restaurant services modern Mexican cuisine, unlike anything you're used to.

Now, it's time to talk barbecue. Whether it's a rack of ribs, brisket tacos, or a big, juicy burger...Bethany Blues always brings the heat. Located just a block away from the beach, it's the perfect spot to grab some grub and enjoy fun times with the family.

A grocery store where old fashioned charm meets necessities that are new. Since 1937, Simmons Market in Cambridge, has been a family owned and operated spot, where shoppers find a variety of quality products and top notch customer service. As the holidays round the corner – it’s the place to find the specialty items that make meals extra special. Katie takes us inside.

We virtually visit the one, the only, Chef Stewart Davis of Flannery’s Bayou and BBQ in Fruitland. He’s showing us how to make Roux.

We virtually visit the one, the only, Chef Stewart Davis of Flannery’s Bayou and BBQ in Fruitland. He’s showing us how to make Roux.

We try, every Friday, to show you so much of the good that has come from a global pandemic. We're so happy to say that list keeps getting longer. Today, we add a cookbook to the mix - a cookbook featuring family recipes from artists' who would zoom together during quarantine. We talk with Executive Director of The Ocean City Art League, Rina Thaler, about "We Made It."