The Crabby Cook - by Jessica Harper

I’ve got this Meyer lemon tree in my yard that is dripping with fruit. With a sudden burst of culinary energy (for some reason I’m channeling Rachael Ray) I am doing a lemon project this week, finally commited to using my harvest for something other than dog toys.

First I made a Lemon Easy-As-Pie, which is exactly that and is so good you have to give away the leftovers or you will eat the whole damn thing in one sitting and require hospitalization or at least a heart exam. (It’s the same recipe as for Key Lime Pie, just sub in the lemons which are much easier to get juice from than those miserly limes.) Read More

“Got butter? No? If you have a jar and some cream, you can make it…”
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My mother-in-law was flying in from the east coast, a long schlep for an 86-year-old. I wanted to make her a nice dinner, something easy to chew (to accommodate her denture issues) but delicious, to honor her arrival. I bought sparkling fresh swordfish, schmeared it with a lovely sauce and roasted it while I served her favorite cocktail (Michelob Ultra) and soft crackers. Read More

Sometimes I like to go to the farmers market and buy something I haven’t cooked with before, that I can’t even identify, whose origins are unknown to me. I’ll go home, Google it, get familiar with its ancestry and quirks, and figure out a recipe for it. Read More

Big news last week! I mean, besides that business with the wedding (my favorite thing: Posh’s hat) and that stuff with the birth certificate (which I will not dignify with a discussion of DT’s combover), but I’m talking about a development in the soon-to-be-expanding crabby universe… (No, I’m not pregnant! But Posh is.) Read More