Baltimore native Kerry Dunnington has never eaten at McDonald’s. She didn’t eat fast food growing up, mainly because her mother loved to cook.
A food columnist and private caterer, Dunnington shares what she learned from her mother about cooking and food — and entertaining — in her latest cookbook, “Tasting the Seasons: Inspired, in-season cuisine that’s easy, healthy, fresh and fun” (Artichoke Publishers, 2014).
Written with a focus on preparing and enjoying fresh, healthy food in a sustainable manner, Dunnington includes ecologically sound food preparation principles as well as creative recipes, entertaining tips and anecdotes.
“This cookbook is really a culmination of what my mother taught me and what I ate and learned as a child through food,” Dunnington says. “We didn’t eat Oreo cookies or multicolored cereal, like Trix. My mother made everything.”
This doesn’t mean all of the recipes are complex or time-consuming. “Tasting the Seasons” includes a variety, from crowd-pleasing appetizers to meatless main dishes to family-oriented one-dish meals, prepared with sustainability in mind.
“There are definitely some very easy recipes in the cookbook,” she says, including the Gingered Rhubarb Sauce, which can be spooned over vanilla yogurt or strawberry ice cream or served with grilled chicken, pork or duck.
Dunnington will share some of her recipes and highlight local food sources for the ingredients twice a month starting May 7 at the Baltimore Farmers Market and Bazaar in the demonstration tent on the east side of the market. She will be at the market 9:30 a.m.-noon on the following dates: May 3 and 17, June 7 and 28, July 12 and 26, Aug. 9 and 30, Sept. 13, Oct. 4 and 18, Nov. 1 and 22.
Her first cookbook, “This Book Cooks,” has been revised and will be re-released in June 2015.
For more information about Dunnington’s appearances and cookbooks, visit her website.