I was wondering if there is a source in Manhattan for chicharrones. For the uninitiated, they are pieces of pork skin sometimes with a bit of fat still attached, and fried crisp, basically a big pork rind. Popular in Mexico, Cuba, Central America.
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.