I created this recipe to make crab cakes without the filler—just pure lump crab, a few simple ingredients, and homemade breadcrumbs (if you’re feelin’ fancy). Top (extra generously) with mango salsa and you’ve got yourself a bite of heaven.
Dessert doesn’t have to be bad for you. Instead, get creative and find a new way to incorporate something healthy. If I need something sweet to satisfy me after dinner, I reach for one of these superfood chocolates.
My fiancé, who moonlights as our in-house bartender, introduced me to the 3-2-1—a clean, tangy margarita perfect for ringing in Cinco de Mayo.* Sometimes I prefer “3-2-2” with more lime juice, so adjust the proportions to your liking.
Mussels are quite easy to cook, though a little trickier to prep. First, soak them to remove excess sand and grit. Then, remove the beard (a stringy membrane that the mussel uses to attach itself to rocks or other stable surfaces).
In the winter months, soup is always a favorite—you can put everything in the pot and (almost) forget about it. In 2012, my sister and I travelled to a small village in Chiang Mai, Thailand, where we learned to make one of my favorite soups: Tom Kha Gai.