Tis the season for the glory of soft-shell crabs, fried crispy and devoured while tongue-burning hot. They're in restaurants everywhere right now but they're a breeze to make at home as well, so if the craving strikes...get frying!
The Bangalore-style sauce is laced with chiles and fresh herbs, a perfect foil for rich, crispy crab.
Recipe for Crispy Soft-Shell Crabs with Spicy Bangalore-Style Dipping Sauce at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
This salad just screams "Ladies!" to me. Right? Although my husband devoured it, so certainly plenty of gents will happily down lobster and asparagus atop buttery toast as well.
Recipe for Lobster-and-Asparagus Salad with Miso-Mustard Vinaigrette at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
You can whip up a batch of this simple, gorgeous soup any time because frozen peas are quite lovely when pureed.
But as fresh peas come into the market, make it then too, and enjoy the essence of spring, garnished with fresh mint and chives, cold from the fridge.
Recie for Pea-and-Parsnip Vichysoisse at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
Man oh man oh man do I miss matzoh ball soup! It used to be a bit of a joke in my household because my husband is Jewish, and doesn't like matzoh balls, and I am not, and could eat 10 of them in one sitting.
Not kidding.
While I couldn't dig into these myself (gluten), my tasters adored their light, lovely texture. The broth is rich. There is schmaltz in those beauties, the only way to go for a rich chicken flavor. The finish of fresh dill brightens the whole.
Oh!
Matzoh Ball Soup at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
Spring is in the air! And on your plate!
Tarragon-Crusted Lamb with Goat Cheese Fondue at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
Tender chicken and shrimp wrapped around sugar cane, grilled, then topped with spicy peanut sauce. Wrap in lettuce leaves and devour, preferably less maniacally than I did, I could not get enough of these.
Recipe for Golden Coin Chicken-n-Shrimp Skewers with Peanut Sauce at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
Bacon, caramelized onions, double cheese, and eggs. This works on so many levels.
Recipe for Bacon & Onion Tart at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
It will get cold again, it will! And when it does, make this decadently beefy, cheesy soup.
Recipe for Zuppa Valdostana at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
Coconut milk and a cashew butter finish make this gorgeous stew irresistible. This is everything I want to eat right now, after the holidays, when it's biting cold outside.
Recipe for Brazilian Fish, Shrimp & Mussel Stew at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
Fun to make for a crowd - Super Bowl Sunday! - and utterly salty crispy addictive.
Recipe for Trinidad Salt Cod Fritters at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
I’m Stephanie Meyer. If you're looking for fresh, delicious food to share with those you love - welcome! In addition to the recipes you'll find here, I post Tuesday recipes at TC Taste/Minnesota Monthly magazine with a focus on local, seasonal ingredients. I also cook and take photos for Andrew Zimmern's Kitchen Adventures/Food & Wine magazine, post gluten-free recipes at Stuffed Pepper, cook with food photographer Susan Powers for Shooting the Kitchen, and organize the Minnesota Food Bloggers. Let’s eat!
