If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stone's throw from the equator. You can thank Frederic Tudor, the “Boston Ice King,” for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed “cobble stone”-like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin’!
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.