These are the crab cakes from the Faidley Seafood counter in Baltimore, the best I have ever had. Under the crisp outer layer of the crab cakes, big chunks of succulent sweet crabmeat were barely held together by condiments and what I later found out were crisp crushed saltine crackers. I managed to work out this fairly close recipe, since Faidley’s would not part with the original one. Rémoulade is a condiment that kept resurfacing on my research trip all over America. It appeared in Baltimore with the crab cakes, in New Orleans with fried artichokes, as a topping for po’ boy sandwiches, and some rendition of it has even turned up as a topping for today’s Big Mac. The closest Italian traditional condiment to the rémoulade is the aglio e olio (aioli—the emulsified rendition of olive oil and garlic which is used on the Ligurian and French coast). The French-sounding name implies some French heritage, but, then, the French played a big role in the founding of America, in particular in the Louisiana Territory.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.