The Best Softshell Crab Sandwich

Softshell blue crabs are one of the only ingredients that physically make my mouth water. They’re a perfect food in my book—sweet crab meat held together with a soft, thin, edible shell. They’re kind of like chicken wings in some regards, the perfect balance of crispy exterior to tender, delicate meat. If you’re into crab meat and crispy stuff, fried softshells are something you have to try. While this ephemeral ingredient is great cooked in...

Truffle and Crab Toast

In the Truffle Hunting episode of Sourced, I travel to the Pacific Northwest to forage and eat both wild and cultivated truffles with Alana of The Truffle Dog Company and Simon and Linnet of Cartwright Truffière. Their importance to our forests, unique aromas, and taste all contribute to their allure. Truffles have a very short shelf life and are difficult to cultivate, making them very expensive. Naturally, we want to make the most out of it by...

Duck and Avocado Tartare

When it's too hot to even think about turning on the grill or range, I make tartare. If you’re not familiar, tartare is uncooked meat, chopped fine, mixed with aromatics, and served chilled. It’s basically meat pico de gallo, and it's amazing. As with all uncooked meat preparations, the key is working with high-quality meat that has been handled properly. Duck breast is a superb choice for tartare; it's lean, tender, and has enough character to...