Chef's Blog, Chef's Notes Plus

5 Recipes for Late-Summer Dinners

In August, we start to see the end of summer produce. But those last fruits and veggies to ripen in the summer sun just happen to be some of our favorites to cook! Whether you’re swimming in tomatoes, eggplant, or peaches, let these recipes inspire you for the last of […]

Soups and Stews


Makes 8 servings Callaloo is the greens of the taro root. It is popular in the Caribbean, where it is cooked and eaten in much the same way as collard or turnip greens are in the Southeastern United States. It is also used to make a wonderful soup of the […]

Chef's Blog, Chef's Notes Plus

Cleaning Soft Shelled Crab

Soft shelled crab is a summertime delicacy with a short season and limited availability, so when the time comes, you have to be ready! Soft shelled crabs are typical “hard shell” crabs that are caught and prepared during their molting phase. In preparation for shedding, the crab develops a thin, […]

Soups and Stews

Seafood Gumbo

Makes 8 servings Ingredients 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground white pepper Pinch freshly ground black pepper Pinch cayenne Pinch hot paprika Pinch dried thyme Pinch dried oregano 1 tablespoon canola oil or unsalted butter 2 tablespoons all-purpose flour 2 1/2 cups diced onion 1 1/2 cups diced […]

Main Dishes

Soft-Shell Crabs with Grilled Scallions and Lemon Polenta

Makes 6 servings Soft-shell crabs are in season in the spring, so keep your eye out because the soft-shell season doesn’t last that long. Be sure to have the apron, lungs, and eyes removed by your fishmonger and use the crabs as soon as possible. Ingredients Preserved Lemon Zest 3 […]

Appetizers, Hors D’oeuvre, and Snacks, Main Dishes

Temaki (Hand Rolls)

Makes 8 servings Without using a bamboo mat, you can produce almost the same sort of sushi by hand rolling. But because hand-rolled sushi is not as firmly or evenly packed as the kind rolled in a mat, the hand-rolled type is eaten as is, without being cut into bite-sized […]