Worcestershire Sauce

Here are a few recipes that may appeal to children's palates.Barbecued black beans and riceMakes 4 servings.1 cup long-grain white rice2 cups water2 (16-ounce) cans black beans1 (14.5-ounce) can Italian-style stewed tomatoes1 (4-ounce) can chopped green chilies1 (10-ounce) package frozen corn or other vegetable, thawed (optional)2 tablespoons barbecue sauce, or more to taste3/4 teaspoon ground cuminsalt and freshly ground black pepperBring rice and water to a boil in a medium-size saucepan.

Bubble and squeak is a recipe that Pamela K. Howell of Baltimore is trying to find. "It is a dish that contains potatoes and cabbage and the name comes from the noise it makes when it is cooking," she wrote.Her answer came from many directions, including Barbara Cantor of St. Leonard, who is a volunteer to the Calvert Marine Museum in Solomons and is editor of the museum's 25th anniversary cookbook "Charting Your Courses."This recipe "is a favorite among the volunteers and members of the museum.

He's young, he's talented and he's the new chef at Atlanta's hot Horseradish Grill. This July, Dave Berry will introduce thousands of hungry Olympic visitors to real Southern food. With this menu, you can join them.Grilled pork tenderloinMakes 6 servings2 3/4 -pound pork tenderloins, trimmed of fat1 tablespoon Worcestershire sauce1 teaspoon freshly ground black pepperNorth Carolina barbecue sauce (recipe below)Brush tenderloins with Worcestershire sauce and sprinkle with pepper. Place in a shallow dish, cover and marinate in the refrigerator for at least 2 hours or up to 8 hours.

Ribs and shanks -- bone-in meats seldom used these days -- are a comfort food from yesteryear. Yet they can fit right into a modern schedule.It could be the quintessential American short ribs, cooked with cola and chili sauce, or the Italian classic osso buco, using lamb shanks instead of veal.Braising, the technique often used for such dishes and for pot roasts and stews, isn't necessarily at odds with a busy lifestyle, says cooking teacher Carol Ritchie.The meat is first browned either in the oven or on top of the stove, then smothered with a liquid and cooked at a low temperature until tender.

GIVE DAD A taste of forbidden pleasures on Father's Day. Our decadent menu, for four to six people, includes ribs in a tasty homemade barbecue sauce, Mexican deviled eggs and individual Texas turtle cheesecakes.Our two side dishes, shredded zucchini salad and marinated cabbage salad, are guaranteed crowd pleasures. The tart cabbage salad is a delicious alternative to more traditional cole slaw recipes.This menu serves four to six hungry people. The menu can be expanded to fit your guest list, just be sure to allow about three-quarters-pound of ribs per person.

It's perfect. It's quick and easy, relatively cool, cheap and readily available, ideal for just about every summer meal.What is this magic formula? You may already have it in your refrigerator and your back yard. It's chicken on the grill, and its hour has come."Chicken is particularly good on the grill," says Thomas Ingalls, co-author, with David Barich, of the new book "Chicken on the Grill." It's lean and tasty, and it's easily enhanced with other flavors through marinating and basting.

The Preakness may be Baltimore's best horse race, but for a lot of people it's also Baltimore's best excuse to party. To some that means beer and chips in the Pimlico infield. To others, though, it's Crab Louis on Belgian endive and red pepper bisque en croute at the Paolo Gucci Triple Crown Ball.We can't all attend the Maryland Jockey Club's celebration at the National Aquarium or partake of an extravagant luncheon buffet at one of the corporate tents on the big day. But the organizers and caterers involved with the high end of the Preakness festivities are willing to share their menus and some of their recipes with us. Feel free to borrow from them for your own Preakness party.

PREPARE SOME Maryland seafood, serve it with locally grown vegetables and toast the meal with a glass of wine from one of the state's several vineyards, and what do you have? You've got "Maryland's in Season" a month-long promotion touting state-grown seafood, produce and wine.The promotion is being sponsored by The Restaurant Association of Maryland, the Association of Maryland Wineries and the Maryland Department of Agriculture."By the end of the program, diners will realize how much of the food they order comes from right here in Maryland" said Marcia Harris, executive vice president for the restaurant association.

With the bloated proportions (in miniature) of a Thanksgiving Day parade float, a fast-food calorie count and a puzzle-box construction that defies the most rudimentary of table manners, the fried hard crab is a celebration of culinary excess and old Chesapeake Bay ingenuity. Once a widespread specialty, it still can be found at a smattering of local crab houses, including Tall Oaks in Pasadena, L.P. Steamers in South Baltimore, Gunning's in Hanover and Magothy Seafood Crab Deck and Tiki Bar in Arnold.

I have a problem with crab cakes. I have been using the recipe on the back of the Old Bay Seasoning container, and the cakes always fall apart. I've tried more/less eggs, more/less bread, more/less crab, etc. Crab cakes present all sorts of frying problems because of their moist constitution and irregular surface. I am ever mindful of the sage advice of my cooking idol, Marcella Hazan: "Wet things won't brown." To that, I add: "Wet things won't allow the formation of a sturdy enough crust to keep the thing from falling apart."