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This isn’t primarily a recipe for stuffed crab legs, but a tip that many things we often discard still have a place on the plate. Here, the creative chefs at Petrossian made a crab salad with fresh whole crab. Instead of discarding the empty crab legs, they stuffed them and arranged them on the plate:…
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Make your food look more beautiful this holiday season. Sometimes, exciting food isn’t about complex cooking skills, but in an artistic outlook. The difference between your presentation and that at a fine restaurant may simply be a colorful and imaginative garnish. This red snapper from Aureole in New York City uses two chef techniques: Plating…
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Meaty and sweet: stone crab claws. Photo courtesy Del Frisco. In the middle of hunting down the best Halloween candy, we overlooked a low calorie, protein packed, even more delicious event: the beginning of stone crab season, which runs from October 15th through May 15th. The stone crab (Menippe mercenaria) is the only crab…
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[1] Olive oil-poached salmon (photo © Pom Wonderful). [2] Sunchokes (Jerusalem artichokes) grow underground like potatoes, and can be cooked in the same ways (photo © Melissa’s Produce | Facebook). [3] The smaller the Brussels sprouts, the more tender (photo © Sweetgreen). [4] Crème fraîche is cultured cream like sour cream, but without the latter’s…
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A match made in heaven: coconut and fried shrimp. Photo courtesy Chef Johnny Prep. We reserve coconut shrimp as a special dish to eat once a year. We love it, but gave up the fried group during New Year’s resolutions a few years back. Our once-a-year arrived when we received this recipe. This is…
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