Wednesday, June 19 2013 11:20 AM EDT2013-06-19 15:20:57 GMT
by Gary Duke at Alley Oops 1 pound Ravioli, cooked as directed on package and drained 2 tablespoons olive oil 1 bunch fresh Swiss Chard, washed, large veins removed and torn into bite sized pieces 1/2More >>
by Gary Duke at Alley Oops 1 pound Ravioli, cooked as directed on package and drained 2 tablespoons olive oil 1 bunch fresh Swiss Chard, washed, large veins removed and torn into bite sized pieces 1/2More >>
Saturday, June 15 2013 12:13 PM EDT2013-06-15 16:13:40 GMT
Silver Dollar Buttermilk Pancakes Williams Family Recipe Ingredients: 1 cup all purpose flour ½ tsp. salt 1 tsp. baking powder 1 tbsp. sugar 1 tbsp. water ½ tsp. soda 2 tbsp. cooking oilMore >>
Silver Dollar Buttermilk Pancakes Williams Family Recipe Ingredients: 1 cup all purpose flour ½ tsp. salt 1 tsp. baking powder 1 tbsp. sugar 1 tbsp. water ½ tsp. soda 2 tbsp. cooking oilMore >>
Friday, June 14 2013 10:38 AM EDT2013-06-14 14:38:12 GMT
Chef Mark Abernathy Loca Luna & Red Door ¾ cup sugar ¼ teaspoon salt 1 ¾ cups whole milk 2 eggs (beaten) ½ cup sweetened condensed milk 1 ½ cup heavy whipping cream 1 vanilla bean seeded orMore >>
Chef Mark Abernathy Loca Luna & Red Door ¾ cup sugar ¼ teaspoon salt 1 ¾ cups whole milk 2 eggs (beaten) ½ cup sweetened condensed milk 1 ½ cup heavy whipping cream 1 vanilla bean seeded orMore >>
Friday, June 14 2013 9:20 AM EDT2013-06-14 13:20:03 GMT
by Gary Duke at Alley Oops This a wonderful twist on traditional pancakes, instead of a sweet and buttery pancake, lets make them savory and perfect for a quick dinner. Basic pancake recipe 1 1/2 cupsMore >>
by Gary Duke at Alley Oops This a wonderful twist on traditional pancakes, instead of a sweet and buttery pancake, lets make them savory and perfect for a quick dinner. Basic pancake recipe 1 1/2 cupsMore >>
Wednesday, June 12 2013 3:09 PM EDT2013-06-12 19:09:21 GMT
Sara MassanaWhole FoodsServes 12 to 14 This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season. Ingredients: 10 tablespoons coldMore >>
Sara MassanaWhole FoodsServes 12 to 14 This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season. Ingredients: 10 tablespoons coldMore >>
Wednesday, June 12 2013 11:35 AM EDT2013-06-12 15:35:26 GMT
Michael LanariKitchen & Bath Concepts Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup white sugar 3/4More >>
Michael LanariKitchen & Bath Concepts Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup white sugar 3/4More >>
Wednesday, June 12 2013 11:34 AM EDT2013-06-12 15:34:11 GMT
An Indian beverage1/2 cup mango pieces 1/2 cup water 1/4 milk or soy milk 1/2 plain yogurt or curd (should be thick) Sugar and cardamom to taste Peel and cube the mango. Remove and discard the seed (pit).More >>
An Indian beverage1/2 cup mango pieces 1/2 cup water 1/4 milk or soy milk 1/2 plain yogurt or curd (should be thick) Sugar and cardamom to taste Peel and cube the mango. Remove and discard the seed (pit).More >>
Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes. More >>
Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes. More >>
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches. More >>
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches. More >>
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.More >>
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.More >>
The humble, hearty oat deserves a closer look.More >>
The humble, hearty oat deserves a closer look.More >>
By Judy Haubert
Growing up in the landlocked Midwest, I didn't have much occasion for eating crab cakes.
I'd come across them occasionally at a national seafood chain or on an adventurous local menu, but I never felt I was really missing out: my general, underwhelming impression of the dish was of either dry, starchy blandness, or of oily fishiness. And it was always seemingly comprised more of breadcrumbs than of anything identifiable as crab.
But then I made the East Coast move and was suddenly surrounded by fresh fish and shellfish. I took incredible pleasure in all the bounty the Atlantic had to offer, and finally experiencing real crab cakes was an eye-opener.
Bursting with juicy lumps of sweet crab meat and coated in a light, non-greasy layer of crisp crumbs, I could have eaten them every day — and I would have, if I didn't start eating gluten free shortly thereafter.
The answer came a few years ago, when I started substituting almond meal for breading in my meatballs.
Right away I leapt to the logical realization that I could do the same for crab cakes.
The ground almonds in my version increase the recipe's protein content while cutting down on filling carbs, with the added bonus that almond meal absorbs moisture without becoming starchy, providing structure while keeping the cakes moist and tender.
It works beautifully as a coating too, and I mix mine with a 2:1 ratio of cornmeal to up the crunch factor.
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