I'd like to make some meringue cookies, but would like to avoid the chocolatey-minty axis of flavors, and was wondering how well I could pull off orange or tangerine - with zest or juice or whatever. Anyone got advice?
Food & Wine's Justin Chapple has a great trick to making vegan meringues.
Easy Crab Cakes
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.