| All recipes have been approved by the Roadfood.com editors. |
| Crab Melt
The better the crabmeat, the more delicious the sandwich. At the Cottage in LaJolla, California, rock crabmeat is preferred. Dungeness crab would work fine, too. If using canned crab, be sure you rinse it well and drain away any excess water.
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| Grilled Salmon Salad
One of the great experiences we've had as food writers is working with John and Laura Wolfe, proprietors of The Cottage in LaJolla, on a book called "Southern California Cooking from The Cottage." The restaurant and the food it serves are California at its best: fresh, outdoorsy, unpretentious, and eminently healthy (but not preachy about it). This is Laura's recipe, about which she noted, "It can be made ahead and assembled right before serving, which makes it great for home entertaining." Be sure to make the dill dressing first! That's Step 6 in the following recipe.
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| Surf and Turf
The big lobster tails called for in this recipe tend to be very pricey, more so even than prime filet mignon; but that’s the point of surf and turf. It is essential to any topflight steakhouse menu because it is the height of luxury – two of nature’s richest foods combined on a single plate.
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