On our trip to Italy recently we had the most interesting dish of potatoes, tomatoes and anchovies called tegame alla Vernazza while staying in the Cinque Terre. I've searched everywhere for a recipe for this wonderful casserole. Anybody have one?
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.