I want to make bread that is nice has a hard, crunchy crust but the inside is really soft. I had this in a restaurant in Boston and I want to make this at home. Does anyone have tips and/or recipes for how to do this?
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.