Crabs of the Bay
Chesapeake Bay crabs are a serious treat, eaten informally for the most part with a mallet to bash the shells, over newspaper covered tables.
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Chesapeake crabs - a shell shucked summer - 17 Jun 2010
The 2,300 square miles of the Chesapeake Bay make an exceptional breeding ground for fish and crabs. The purity of the bay is threatened by run off from fertilizers and industrial pollution. But it still supports some wonderful crabs. Mind you, when I was backpacking through Vietnam, I passed a fish processing plant called The Chesapeake Bay Crab Company. So who knows where the crabs you shuck this summer are coming from... read more...
Fish: Jonah Crab and Asparagus Salad - 10 Jun 2009
This salad from Vatche Benguian, chef of The Roof Terrace Restaurant, is an elegant appetizer or summer salad main course that's put together in minutes. Just be sure to use good quality vinegar. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
Chew On This: Your first 'Duh' of the year...
Eggplant
Baked beans - the musical fruit
Ribollita - wondersoup or wodge?
Yasaman Persian Bakery - one of my favorites
Breads - a good chew
Duck & goose
A festive 'Special': Foie Gras Creme Caramel
Festive presents weird and wacky at World Market
Walnut oil
The perfect Yorkshire pudding
Chew On This: The acai berry diet can only thin your wallet...
The Queen Mum's favorite cake
West Indian Black Cake
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