Posts with tag DungenessCrab
Posted Jun 25th 2008 7:06PM by Monika Bartyzel
Filed under: In Sixty Seconds
- Are you hungry for some Spicy Parantha with Ground Crickets? Mmmmm. Or not.
- If you've got a hankering for hambagoos and ping dogs, with a big side of kitsch, try Ping's Cafe.
- This makes me want to live in Vancouver: A trek to catch Dungeness crab and make Chili Lime Crab, Dungeness Crab, Purple Mint, and Radish Salad, and Seafood Paella.
- More on the crab, and how you can do it yourself!
- Q&A with Chef Vikram Vij.
- What 2-4 should you drink on July 1?
- One bad review for Le Papillon on Front.
- BBQ Recipes: Argentinian Parrillada, Chimichurri Sauce, Korean Mixed Grill, and Spiedino di Mare.
- A big type of lamb: Katahdin Lamb -- free of that lanolin-based smell.
Posted Jan 25th 2006 9:42PM by Sarah Gilbert
Filed under: West Coast, Asia, Recipes, Newspapers, Shellfish, In Sixty Seconds
Dungeness Crab
is just coming into prime season. Whether you buy it cooked, raw, or live, here's what to look for. - If you're cooking with crab meat, here are recipes for crab cakes with Thai seasonings; linguine with crab and radicchio;
and shaved fennel salad with crab and
oranges.
- Nancy Leson makes a
resolution for her Chinese New Year: this year she'll "rock the wok" and finally use her "arsenal of
Chinese cooking tools."
- Is that your resolution? Try these recipes: pan-fried scallion-chive breads and
China Moon hot chili oil.
- The Seattle Seahawks are going to the Super Bowl! But the Times food staff is evidently behind on their
bowl-worthy recipes. Instead, they just do Super Bowl snacking by the
numbers (*yawn*).
- This week, Nicole Tsong and Pamela Sitt sit at the bar of Restaurant Zoe, but they can drive home: they're sipping a Clear
Conscience, made for a pregnant friend of celebrity chef Kathy Casey. It's made with fresh-squeezed tangerine
juice, cucumber slices, lime juice, simple syrup, soda water, and lemon verbena.
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
