In lieu of mustard, though, I go with a bright, lemony vinaigrette it has enough punch to cut through the richness of the crab without dominating the crustacean’s flavor the way a yellow or Dijon mustard would.
#TUNA MACARONI SALAD WITH PICKLES HOW TO#
Recipes Grandmother’s Sicilian-style stuffed artichokes (and how to trim them)įresh artichokes are stuffed with bread crumbs, pecorino Romano cheese, parsley and garlic drizzled with olive oil steamed and then baked until golden. When instant delivery provides you with just about anything you want to eat at any time, you appreciate all the more a delicacy you can get for only a short time once a year. They’re then plucked from the shallow waters and sold, ripe for dredging in flour and crisping up in the deep fryer. The crabs - almost always domestic blue crabs - molt their hard outer shells in the spring, leaving them with paper-thin exoskeletons. If you’ve been there at this time, you know that every restaurant in the city has one special on its menu: soft-shell crab. Growing up in the South, and when living on the East Coast, I’d often take trips to New Orleans at this time of the year because the weather there is perfect the winter chill has left but it’s not oppressively, humidly hot just yet. But when I think of spring, particularly late April through early June, I always think of crab. Farmers markets are brimming with peas, young garlic, onion shoots and all sorts of first-of-the-season potatoes, fennel and asparagus that might inspire us to eat like rabbits for a few months. One of my favorite things is walking through a neighborhood and getting an unexpected whiff of jasmine. In California springtime, bursts of beautiful flowers always smell just as great as they look.
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