Anyone know of good online shops for heirloom grains and legumes? I got really excited about cooking with them after reading the New Yorker article about Sean Brock: http://www.newyorker.com/reporting/20... (subscription required).
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.