You know when you’re making a crab cake and you flip it and it totally falls apart? This pasta—with sautéed vegetables, a lemony Old Bay sauce, and crispy Saltines—was inspired by that.
Fresh, golden, and tender.
Dungeness crabs, several futons, no TV downstairs—and the notebook that records it all.
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food. Today: We sail the Long Island Sound with Bren Smith of Connecticut's Thimble Island Oyster Co. and learn about sustainability and the sea.
Showing 13 of 13 results