The weather is yucky and I have a wild hair to make pinto beans using a smoked ham hock that I've got in the freezer. How do you cook them in a slow cooker? What seasoning/secret ingredient do you use?
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.