Of cats and crabcakes -- morning reading from blogs and beyond
Since I first published this recipe, probably ten years ago, it’s received more compliments than just about anything else I’ve done. I think that’s just because the best crab cakes are those that showcase the crab, not another ingredient, and too many recipes ignore that.
Like, for instance, Mark Bittman's new crab cake recipe.
Frank Bruni's review of Blood, Bones and Butter, the new memoir by Gabrielle Hamilton, the founding chef of Prune in the East Village -- this is the food book of the year so far.