Soft shell crabs are blue crabs that have shed their hard shells. But they are soft for only a very short amount of time; in another six to eight hours, if left in the water, their hard shells re-form. Their season is also brief, depending on the region. In the cold waters of the Chesapeake Bay (shared by Maryland and Virginia)—the most famous region for blue crabs—they are available only in the spring; those from the warmer waters of the Gulf of Mexico may be harvested for longer periods but in much smaller numbers. In parts of Asia, where there is a high demand, crabs have become available year-round.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.