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 […]
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 […]
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, […]
Makes one 9-inch tart In many regions of the United States, fresh pasteurized lump crabmeat is readily available April through November, but it also can be purchased flash-frozen or canned. Here the delicate, sweet flavor of the crab is complemented by mild chives, sweet red bell peppers, and Old Bay […]
These sliders are a top pick for entertaining, since the components can all be prepared ahead for quick assembly before serving. The crab cakes make an elegant hors d’oeuvre on their own, with a dollop of rémoulade on top. Note: This recipe was originally printed in Modern Buffet Presentation […]
Makes 8 servings
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.
Serves 6 to 8 This recipe comes courtesy of Dr. Jessica B. Harris, as part of her Netflix series High on the Hog: How African American Cuisine Transformed America. Title image: flickr // dogolaca // license
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 […]