Whilst cruising in the Valley, I passed the Matterhorn Chef at the corner of Burbank and Woodman, I believe. The look of the place intrigued me. A quick Google revealed that it's not as undiscovered as it looks. Has anyone been there?
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.