The dining section of yesterday's NY Times had an article about Turducken, the Southern specialty made by stuffing a duck inside a chicken inside a turkey (all boned). Does anyone know of a place in the Bay Area that makes this? I'm dying to try it!
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.