Shrimp Cakes with Spicy Tartar Sauce
May 24, 2023
LINDA CARMAN, FORMER DIRECTOR OF MARTHA WHITE Kitchens in Nashville, Tennessee, not only knows all there is to know about Southern flour but can go
LINDA CARMAN, FORMER DIRECTOR OF MARTHA WHITE Kitchens in Nashville, Tennessee, not only knows all there is to know about Southern flour but can go
FRESH SOFT-SHELL CLAMS (“STEAMERS”) ARE STILL fried at seafood shacks all over Ocracoke Island on North Carolina’s Outer Banks in much the same manner they
GONE ARE THE DAYS WHEN VIRGINIA OYSTERS (Crassostrea virginica) as big as goose eggs were plentiful from Chesapeake Bay down to Florida, and oyster houses
ON FLORIDA’S EAST AND WEST COASTS, COON OYSTERS (so called because raccoons are their main predator) attach their oval, ridged shells to the coral of
IN THE EARLY TWENTIETH CENTURY, WHEN BALTIMORE boasted more than two dozen breweries, it became a practice in the city’s bars to offer free oysters
I’VE ALWAYS SAID THAT DEVILED CRAB CAN BE THE worst or most delicious Southern dish imaginable, depending on the quality of the crabmeat, the amount
FOR AS LONG AS I CAN REMEMBER, CRABMEAT au gratin has been considered the quintessential “fussy” appetizer in upscale restaurants, gracious homes, and country clubs
JOHNNY EARLES IS ONE OF THE MOST CREATIVE CHEFS in the South. At Criolla’s restaurant in Grayton Beach, between Pensacola and Panama City, Florida, my
RAVIGOTER IN FRENCH MEANS “TO INVIGORATE,” and the earliest Creole cooks took the word at face value when they came up with this fiery crab
IN THE SOUTH, ALL SORTS OF MINCED SHELLFISH, meats, and vegetables are stuffed into large mushroom caps, baked, and served as a first course, but