Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Sometimes adapting a recipe can be a tricky thing when you start substituting ingredients. And when you adapt a complicated recipe like Julia Child’s Lobster Thermidor, it gets even more daunting, especially when you’re replacing the main ingredient, lobster, with Dungeness crab. It can be one of those kitchen experiences where you feel like you’re […]
In the great crab race, there are those who believe that Alaska’s King Crabs get the checkered flag and beat all other decapod crustaceans for flavor. When Charles and I lived in Baltimore, Md., and Fort Worth, Tex., we were in the stands cheering on the sleek Blue Crab while the rambunctious Floridians were raising […]