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.
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.
I made the original saltcod version of these fritters via Andrew Zimmern's Kitchen Adventures and watched my friends and family devour them. I love fritters! I love anything fried! So I created two versions - both glutenful and gluten-free - and was delighted when taste testers couldn't tell the difference between the two.
If fritters - sweet or savory - aren't in your rotation, they should be. They come together dangerously quickly, as in you'll find yourself from craving to stuffing your face with crispy fried goodness in about 15 minutes. I have visions of frying up a batch for my girlfriends post-cocktails. In fact, that should happen tomorrow. Hmm...
I worked out a ham variation for those of you who will soon have slabs of it leftover post-Easter dinner. Definitely make ham soup, but save a spot for these as well. Fritters make a lovely nibble with bubbles or a light dinner alongide salad or a perfect accompaniment to...soup! It might be a bit over-the-top to serve ham fritters with ham soup but maybe not. They would for sure be delicious alongside a tomato version.
Recipe for Ham Fritters at TC Taste/Minnesota Monthly 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.
Given lusty poached plums and a hint of orange, this cake would be stunning on the Christmas table.
Recipe for Almond & Orange Cake with Poached Plum Compote at Food & Wine Magazine/Andrew Zimmern's Kitchen Adventures.
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!
