Where in New England -- preferably greater Boston area -- can I get crab? I'd prefer a restaurant as it could get difficult to boil one myself using the kettle in my hotel room. Also it should be really good, not frozen.
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.
The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. Make the sauce while the tofu cooks and have the other vegetables at the ready so you can toss and serve immediately.