Soft shell crabs are blue crabs that have shed their hard shells. But they are soft for only a very short amount of time; in another six to eight hours, if left in the water, their hard shells re-form. Their season is also brief, depending on the region. In the cold waters of the Chesapeake Bay (shared by Maryland and Virginia)—the most famous region for blue crabs—they are available only in the spring; those from the warmer waters of the Gulf of Mexico may be harvested for longer periods but in much smaller numbers. In parts of Asia, where there is a high demand, crabs have become available year-round.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.