Along with my father-in-law's famously fabulous crab cakes, my other favorite is Andrew Zimmern's version, via our mutual friend Carol Mack. Both recipes have in common a very, very small amount of breading. Crab cakes should be mostly crab! Really, really good lump crab, in fact.
Swimming in tomatoes yet? Even if not, make this gorgeous gazpacho anyhow - it's one of my very favorite versions of everyone's favorite summer treat.
Recipe for Gazpacho at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
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.
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.
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.
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.
Spring is in the air! And on your plate!