Growing up in Charleston, pickled shrimp seems like one of those obvious foods. It's probably because both shrimp and pickling are such a way of life. But in NYC I haven't seen it as much, and its a real shame because it's such an easy option.
Beer is pretty complex to make a people have spent lifetimes studying it. But for the casual beer drinker like myself, it's sometimes more realistic to have an overview (don't think I have many beer brewing days in front of me). I recently took a trip to Portland, Maine and had the good fortune to stop into the Allagash Brewery.
Growing up it was almost impossible to miss the ads for the Bloomin' Onion. It's one of the few dishes outside of fast food and pizza that somehow made it into the American consciousness. How did a deep-fried onion become a concept that everyone new about? No matter its status, it's time to shake things up. So we went to Bowery Road to get their fun take on the classic with a Bloomin' Mushroom.
This recipe is one of those easy-to-throw-together Salad Heroes that has one special ingredient that ties everything together. A quick fry of the blueberry changes the game. It adds a new flavor and texture to an otherwise simple salad. And when combined with the rosemary you'll have a delectable summery treat.
These tart little delights are addictive and practically perfect on their own. So why mess with the original? This recipe keeps the fruit itself front and center but with a slight brulee'ed twist.
Soft shell crabs for some reason are intimidating. You can't just throw them in a pot like their harder-shelled brethren so that makes them seem finicky. But actually they are even easier - you just place them under the broiler for 6 to 8 minutes and then they're done. All you need is a good sauce to start and you're golden (literally and figuratively).
There's a moment in the spring when oranges are still good and rhubarb is just coming out and you can use them both. And it's lucky because their flavors meld perfectly together. This galette is so simple and looks so pretty that it almost feels unfair. Make them ahead or serve them warm -it'll work either way!
So I'm starting with the first Salad Hero by using an ingredient a lot of people scoff at: a fennel and its fronds. Yes there's more to a fennel than just its bulb. Instead of throwing half of it away we are using the fronds (that Oprah recently thought was dill. Oops.) to take it that extra mile. It's a win-win, that isn't too overpowering but gives the salad a bit of an extra something. Some might even call it a salad hero.
My grandmother was the quintessential pie-baking grandmother. When she passed away I got all her recipes written down on notecards. I've been enjoying going back to them and trying to modernize them, but this time I shared the story with Bon Appetit. But here is the recipe in full