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Archives / June 2009

Stuffed Crab Shells

Called cua farci in Vietnamese, these stuffed crab shells make for an excellent appetizer or a light meal when served with a salad on the side. The dish reflects a French influence: The word farci is French for “stuffed,” for example, and the dish contains butter. But it is very much Vietnamese in flavor and...CONTINUE READING
Category:Blog

Classic Down East Haddock Chowder

The virtue of Maine-style fish chowder is its simplicity. It’s a milky, brothy chowder, unembellished with wine or heavy cream, tasting mostly of the good, fresh, locally caught haddock from which it is made. This recipe is classic, with the main concession to modernity being the addition of fresh thyme, which you can omit or...CONTINUE READING
Category:Blog