Crab cakes, I think, are one of America’s great culinary inventions. ( I once had a coworker whose father hopped in the car one day and drove from Detroit to Baltimore to satisfy his urge for crab cakes. A few months after that, he called his son to let him know that he was slurping [...]
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Not only does parsley contain impressive amounts of vitamin A, it also has the power to ease garlic-induced halitosis and brighten the flavor of almost any food. It’s traditionally used as one of the herbs in the French bouquet garni or as a garnish–a sprinkling of its vivid green leaves could make even gruel look [...]
