Eric Ripert's Soft-Shell Crab and More Recipes

In today's Weekly Recipe Review, how to use lovage, plus fresh greens for summer
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Check out our editors' picks for the best recipes from food sections across the country.

NY Mag
Don't cover soft-shell crabs with too much seasoning; take Eric Ripert's lead and make his soft-shell crab recipe with a light vinaigrette.

LA Times
Need some vegetables on the grill? Grab some eggplant, anchovies, and garlic.

NY Times
This easy-peasy summer salad of haricot verts (or green beans), corn, and carrots is perfect for a picnic.

SF Chronicle
Use all of your radishes by making the leaves into a beautiful, peppery pesto. We want it all.

Such a throwback; here's a story about how Jell-O was used in almost everything in the mid-20th century, from savory dishes to this bright pink strawberry cake.

Chicago Tribune
These triple-layer rocket pops would be perfect for July 4th; just add a touch of blue food coloring to the blueberry section.

Seattle Times
Give collard greens a second chance, as the bright big leaves work wonders on a hummus wrap. Summer lunches for the win.

Kitchen Daily
Wait, strawberries in soup? Intriguing.

Portland Press Herald
We've always been obsessed with tartlets, but these savory goat cheese, prosciutto, red pepper, and fennel tarts might just win us over for good.

Washington Post
You can't go wrong with a classic lemon thyme cake.

Wall Street Journal
Long-overlooked, lovage brings its parsley/celery combo to this summer vichyssoise.

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