As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...
Coterie member Heidi Larsen pairs her miniature crab cake poppers with a spicy aioli so delicious it puts tartar sauce to shame. Suffice it to say, we’ll be reaching for this recipe whenever hors ...
Robert St. John, author of the new "Deep South Parties, or, How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie" ($19.95 ...
Just Dip Recipes on MSN
What imitation crab is really made of and how to use it in recipes
Imitation crab isn’t what most people think. Learn what it’s made of, why it tastes the way it does, and how to use it well.
Sometimes it’s the flavors that are right under our noses -- or buried in the crisper drawer -- that are most worth celebrating. Take celery. Because it’s integral to so many recipes, a dedicated cook ...
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