Alumni Association Cookbook Flavored By Maryland Grads
“Terps Together,” the new cookbook from the University of Maryland Alumni Association, features Terp-sourced recipes for dishes like “Connie's Mighty Mac,” “Emerald City High-Octane Chili” and “Bonfire Brownies.”
Maryland crab soup. DIY In-N-Out burgers. Mango coconut muffins. And don’t forget the jalapeño margarita.
All these, and dozens more, are part of “Terps Together: The University of Maryland Alumni Association Cookbook,” a collection of 49 recipes sourced from Terps across the country that are easy enough for a weeknight dinner or a lazy weekend at home.
Recipes run the geographic and cultural gamut, from New York-style pizza to the Korean-influenced beef dish woo tak to aloo tikki, inspired by the vegetarian burgers served in Indian McDonald’s. Each recipe comes from a UMD alum, student or friend—some professionals in the food and beverage industry, but mostly home cooks with a passion for kitchen adventures. Many recipes are accompanied by stories of how the family recipes were passed down from previous generations and their significance on each Terp’s table.
“We wanted a variety of recipes that represented Terps all over the country,” said Lauren Norris ’11, M.A. ’16, director of advocacy and engagement for the Alumni Association, who submitted a recipe for “Nancy’s Scones.”
As the COVID-19 pandemic started last year, the Alumni Association staff began to think about “opportunities to engage alumni outside of in-person events,” said Norris. With many staffers turning more toward cooking adventures in their own lives, the idea for a cookbook seemed a natural fit.
Among the Terps who submitted recipes are Joy Bauer ’86, health and nutrition expert for NBC’s “Today,” who teaches readers how to make “CinnaYums,” her take on a cinnamon bun, and Kevin Plank ’97, Sagamore Spirits executive chairman and Under Armour founder, executive chairman and brand chief, who offers up three cocktails.
With enormous range, easy-to-follow instructions and striking design, “it’s one of those cookbooks you’ll have on your shelf for 50 years,” said Norris.
Here’s just a taste:
Recipe: Guacamole (pictured), submitted by Chris Robles ’17, CEO of Trippy Tacos
Bash Burgers, submitted by Josh Capon ’94, executive chef and partner at Lure Fishbar (New York City and Miami), and chef and partner at Bowery Meat Company (New York City)
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