Lessons from Andrew Zimmerman :: When it comes to crab cakes, simple is best

Having crab meat at home always feels like a little bit of a splurge to me, even though in reality it makes so much more sense to make it at home if you consider the cost benefit.  And if you make these crabcakes, your everyday dinner will turn into something a little bit more special :)  Because Andrew Zimmerman, you are right, this is the best crab cake recipe hands down. Frankly better than what I've had at some fancy restaurants.  When it comes to crabcakes, simple really is best.  There is no need for all the creams, the parsleys, and other such extra fillers.  Just binding ingredients with simple flavors so that the crab takes the main stage, squeeze a little lemon on top with a little bit of tartar sauce and you're set.

The meal was easy to make, delicious to eat - what more could you need?  Served it with rosemary roasted potatoes and some fresh veggies bagna cauda style - Cy was a happy person that day.

The Three Ingredient Salad :: Roasted Fennel & Orange Salad

We finally got some much needed rain in Los Angeles this weekend.  Even though it was only for a measly two days, it wreaked some havoc in my neighborhood with the power going out for a bit, and some trees getting knocked over from the winds.   I saw people decked out in their down coats and boots...I may have heard some snickers from east coasters...

I know spring is around the corner and the sun is already coming back out here, but when I saw this recipe from Molly Steven's cookbook All About Roasting introduced on Food52,  I knew that I had to make it.  It only requires three ingredients that I happened to have all on hand, and I love the combination of fruit in savory dishes.  The citrus is a perfect complement to the red onion and fennel and when everything is roasted together, it creates a perfect harmony of flavor that makes me think of warm meals by the fire on cold nights. And the best part - it's so easy!

Easy & Delicious Cookies :: Butter & Eggs NOT required

I really really love this cookie.  I'm a big fan of oatmeal cookies to begin with, except this one is taken to different level with the addition of carrots and a kick of ginger.  Neither Cy nor I are vegan, but the fact that it's so easy to make with absolutely no eggs and no butter only makes it that much better.  I am always amazed at the perfect consistency - the somewhat crispy outside with the super moist inside.  I love this cookie with the currants and ginger, but really you can do any combination of flavors.  White chocolate chips, cinnamon instead of ginger, the possibilities are endless.  I used a combination of almond and whole wheat flour here, but you can also use regular flour, or whatever flour that floats your boat.

It's a perfect snack for when Cy and I are craving that sweet bite :)