9 Classic Women-Authored Cookbooks You Should Own

Our relationship to cookbooks can be an extremely personal thing. While some prefer to idly flip through them to enjoy the mouth-watering photos of perfectly styled dishes, others pore over them with gleeful intent, devouring them from cover to cover like the latest bestselling beach read. On the one hand, you might use a cookbook simply as inspiration, while on the other, your annoying roommate may insist on following the author’s instructions as if they were a religious edict.

Of course, there really is no wrong way to enjoy a cookbook. But any chef worth their salt probably has a few tried and true favorites on the shelf. Whether you’re looking to add to your library or create a solid foundation in gastronomy, we’ve come up with a list of nine classic women-authored cookbooks worth adding to your collection.

1. “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle, and Simone Beck, $22.54 on Amazon

While few have the time, money, and inclination Julie Powell did to try making every recipe in this imposing two-volume set, there’s a reason they’re often referred to as groundbreaking. First published in 1961, it was the first truly successful attempt to redefine classic French cooking for an American audience. It also led to Julia Child’s success as a beloved TV cooking icon. Perhaps more importantly, it contains a wealth of extremely useful tips on cooking technique and preparation, and made cooking for pleasure a cause to celebrate. From how to make a perfect omelette to trying your hand at cassoulet, there’s something useful in here for everyone.Buy Now

2. “The Moosewood Cookbook” by Mollie Katzen, $17.99 on Amazon

It’s been over 40 years since this vegetarian gem landed on shelves, and in that time, the way Americans eat has certainly changed. What was once considered revolutionary—eating a plant-based diet, using local ingredients, and encouraging spontaneity while cooking—now seems commonplace. But, more importantly, the recipes still hold up (although, depending on your dietary preferences, you may prefer the 1977 edition to the 90s-era low-fat revised edition). Katzen’s warm, inviting tone and charming illustrations are reason enough to own it, but some stand-out dishes include recipes for soul-warming ginger-carrot soup and layered spinach lasagna.Buy Now

Vodka and Biscuits

3. “The Wisdom of the Chinese Kitchen” by Grace Young (price varies) on Amazon

Author Grace Young thoughtfully separates this iconic guide to Cantonese cooking into two parts: fundamentals—think simple ingredients and a focus on technique—and celebratory dishes mostly made for special occasions. Young also winds family history and Chinese culture, medicine, spirituality, and philosophy into the mix, with easy-to-follow step-by-step instructions for dishes like salt and pepper shrimp, dumplings, and ginger chicken.Buy Now

4. “The Taste of Country Cooking” by Edna Lewis, $9.99 on Amazon

Edna Lewis is hailed as the “grand dame of Southern cooking” for good reason; she was not only an accomplished chef, but also served as a conduit to the past by helping to preserve traditional recipes and cooking techniques from the South. In addition to treasured family recipes organized by season, this book serves as a memoir of Lewis’s childhood in Virginia. From preserving and pickling to fancy picnic spreads to comfort food like chicken and dumplings, there is no shortage of recipes to explore from within these pages.Buy Now

Kitchen Plot

5. “Madhur Jaffrey Indian Cooking” by Madhur Jaffrey (price varies) on Amazon

Originally titled “Madhur Jaffrey’s Indian Cookery,” this updated version is touted as THE cookbook on Indian cuisine. It includes color photos, detailed explanations, and educational information on seasoning, equipment, and techniques. From standard fare, like naan and tandoori chicken, to inventive curries and desserts, this book will quickly become your go-to for all things Indian food.Buy Now

6. “Essentials of Classic Italian Cooking” by Marcella Haza, $19.29 on Amazon

Much like Julia Child is credited with changing the way Americans think about French cuisine, Marcella Hazan is credited with doing the same for Italian. One of her most famous recipes is also one of the simplest, a tomato sauce made with just four ingredients: fresh tomatoes, butter, onion, and salt. But don’t let that fool you. This collection of recipes, which actually combines her two best-sellers, “The Classic Italian Cookbook” and “More Classic Italian Cooking,” explores the full range of Italian cuisine, from soup to nuts, and includes helpful tips on ingredients, equipment, and food storage.Buy Now

7. “The Cake Bible” by Rose Levy Beranbaum, $20.49 on Amazon

It doesn’t matter if you’re new to baking or a certified pastry chef; we all know what it’s like to experience a kitchen failure. But Rose Levy Beranbaum wants to save you from repeating past mistakes. Her recipes in this and other cookbooks, such as ”The Bread Bible” and “The Pie and Pastry Bible”, have been lauded as foolproof for good reason: they’re clear, precise, and they yield excellent results. If baking is a science—which it basically is—consider Beranbaum the greatest pastry professor bar none.Buy Now

Wicked Good Kitchen

8. “The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution” by Alice Waters, $18.99 on Amazon

As a pioneer of California cuisine and the farm-to-table movement, Alice Waters has made an impact on how we eat that is still being felt today. The recipes in this cookbook come from her landmark restaurant, Chez Panisse, and emphasize quality, seasonality, and simplicity for bringing out the best in each dish. You’ll find recipes for linguine with clams, roasted root vegetables, aioli, beef stew, grilled whole fish, and apple tart. Waters’s philosophy on cooking begins and ends with this quote, found in the beginning of the book: “Good food can only come from good ingredients.”Buy Now

9. “The Art of Mexican Cooking” by Diana Kennedy, $25.30 on Amazon

Born in the UK and having spent decades living in and traveling throughout Mexico, Diana Kennedy is considered a leading authority on the cuisine of our neighbor to the south. Whether you’re looking for something simple or up for a culinary challenge, this cookbook will not disappoint. Kennedy gives advice on selecting produce and exploring flavors, interspersed with stories of her travels. You’ll find recipes for all of your favorites—tamales, mole, enchiladas, frijoles—and learn about regional specialties and local traditions in the process.Buy Now

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What Is the Difference Between Crab and Krab?

If you’re anything like me, not much beats cracking into a bucket of sweet crabs at one of Florida’s outposts, like Ft. Lauderdale’s beloved Rustic Inn or world famous Joe’s Stone Crab. Not to be outdone are the fleeting soft-shelled version found further north in Maryland or those luscious Peekytoes pulled from the cold waters of Maine and Massachusetts.

It turns out there are indeed quite a few people like me, and crab continues to be one of the most in-demand and celebrated seafoods, both stateside and abroad. In places like Japan and Indonesia, it’s both delicacy and staple and folks travel as far as Sri Lanka just for the famous mud crab curry.

Because of this voracious demand and supply that teeters at the whim of climate change, extreme weather patterns (see: climate change), and even politics, crab prices—already high by seafood standards—can reach astronomical levels. The revered Alaskan King Crab sells for as much as $50 a pound, and don’t forget how much of that weight is the shell. It’s all enough to make one a little, well, crabby.

Fresh steamed snow crab legs, Koenig aus Japan/Shutterstock

Enter Krab (or imitation crab meat). Maybe you’ve seen it in the frozen foods section of your local grocer or noticed it subbed in, perhaps slyly, in a California sushi roll where you assumed regular crab would be. But what exactly is the difference between crab and imitation crab? Or more specifically, what exactly is imitation crab, besides a market-based solution to an economic and bio-culinary quandary? And how does it differ from regular crab in taste, texture, ingredients, and nutrition, and most importantly…should you eat it?

Imitation crab, “Krab” or “crab stick,” as it’s often called is, of course, not really crab at all as the name suggests. In most cases it’s something called “surimi” or a puree of whitefish, generally Alaskan pollack, which is cooked, ground into a paste along with glutinous fillers, additives and other nefarious ingredients like corn, sugar, starches, and seasonings. From there it’s molded into various shapes and colored to mimic the look and texture of real crab. If tuna is dubbed “chicken of the sea” well then Krab might as well be the “hot dog.”

Imitation crab sticks or surimi, Bayurov Alexander/Shutterstock

Imitation crab is naturally far more inexpensive than fresh or even canned crab (an 8-oz. bag runs anywhere from $3-10) and though the general flavor is similar, any chef, gourmand, or other human person with at least one functioning taste bud will tell you the flavor is duller, saltier, and the texture far denser and more rubbery, whereas real crab is bright, fresh, and naturally sweet tasting, and flaky to the touch. Because of the (noticeable) difference, crab stick is often served strategically in dishes with ingredients to mask its shortcomings, like the aforementioned California Roll, or seafood salads slicked with mayonnaise.

A few popular imitation crab brands on the market include Trans Ocean and Louis Kemp, the latter of which makes a marketing plea to consider that at least it’s not an “artificial food” as some might suggest. This is true; its base ingredient is technically seafood, but it’s important to note that because many brands use wheat-based glutens to achieve the desired texture, imitation crab products are generally not gluten-free like real crab and contain higher carbohydrate and sugar counts with much less protein. Quite a few also contain MSG, a somewhat notorious sodium substitute used in budget-friendly Chinese food.

Included on an extremely short list of bragging rights, imitation crab spoils far less quickly and most versions are safe for those with a shellfish allergy.

So the question remains, should you cook with or eat imitation crab meat? Most chefs I spoke with unsurprisingly said “absolutely not”, certainly not if you can help it, and there’s absolutely nothing that compares to the real thing in every way, including taste. But in a pinch, and in dishes where the ‘crab’ can hide, like crab rangoon or cheap saucy sushi, for instance, it just may suffice.

Hey, imitation is the sincerest form of flattery, after all.

California Roll Salad

Speaking of imitation this California Roll Salad mimics the flavors of the Americanized version of a sushi roll and calls for real-deal crab meat instead. Get the California Roll Salad recipe.

Crab Cakes

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For these Easy Crab Cakes you’re ok using canned crab, but if you can get your hands on the real stuff, go for it! Get our Easy Crab Cakes recipe.

Crown Prince, Fancy White Lump Crab Meat, $13.03 on Amazon

Don't get caught without the real stuff.

Buy Now

Sri Lankan Crab Curry

Sainsbury’s

Crab curry is one of my absolute favorite dishes on the planet. This recipe pulls from Sri Lanka’s much-celebrated version. Would not recommend using imitation here. Get the Sri Lankan Crab Curry recipe.

Crab Salad

Chowhound

Almost TOO easy and delicious, everyone should have a good crab salad recipe in their repertoire for summer picnics or to serve scooped over endive at a breezy cocktail party. Use fresh or canned crab meat for this one. Get our Crab Salad recipe.

Steamed Dungeness Crab

Chowhound

If you find yourself blessed with a bounty of fresh crab on a hot summer afternoon, don’t be afraid to keep it simple as with our Steamed Dungeness Crab recipe.

Hot Crab Dip

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Not-exactly-diet-friendly Hot Crab Dip is a crowd pleaser featuring one of seafood’s very best friends, Old Bay Seasoning (and cream cheese). Get our Hot Crab Dip recipe.

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The Best Subscription Boxes for Beer Lovers

Whether you need to find the perfect gift for the beer lover in your life, or you are the beer lover and want to try new things, look no further than the oh-so-trendy food subscription box craze. Any artisan-loving, craft-beer-glugging, “I-wish-this-IPA-was-hoppier” suds fiend would love a subscription to one of these top beer enthusiast clubs that send out craft brews, unique ingredients, and beer-themed accessories every month.

Whether you—or they—like ale or lager, IPA or porter, sour styles, or all of the above, there’s a beer subscription box for everyone. (Unless, of course, you prefer wine.)

Craft Beer Club, 12 beers per month for $42

Craft Beer Club

Craft Beer Club is arguably the most popular beer subscription box out there—and for good reason. This no-frills club sends out monthly shipments of the most exceptional craft brews in the country, all of which are produced with traditional ingredients and techniques. Many of the brands have limited distribution, meaning a subscription to CBC might be your only shot to taste those specialty brews.

See It

The U.S. Microbrewed Beer Club, 12 beers per month for $27.95 plus shipping

Beer of the Month Club

This club dates back all the way to 1994, and features only the highest quality, award-winning, and rarest brews from around the country. Each month, their team of experts tastes over 500 brews in consideration for that month’s shipment, and only 20% of the beers make the cut. This is perfect for the true beer snob in your life.

See It

The Rare Beer Club, 2 to 6 beers per month for $37.95 – $72.95 plus shipping

Beer of the Month Club

The Rare Beer Club is the most unique of them all, featuring only two 750ml bottles of beer a month. But don’t be discouraged by the limited choices, because the quality is stellar. You’ll only receive beers crafted using cutting edge techniques, like aging through blending or in bourbon and cedar barrels. Plus, you’ll get super rare brews from around the world, including from up-and-coming brewers in Brazil, Japan, and Scandinavia.

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First Sip Brew Box, $24.99 – $647.88

First Sip Brew Box

Each box features merchandise like t-shirts and glasses from one amazing craft brewery every month, plus optional extras like beer-infused baked goods and other little extras. With three subscription levels (Brewmaster, Enthusiast, and Connoisseur), this is a great way to immerse yourself in the creative world of craft brewing and appreciate one brand at a time.

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Hopsy Beer Club, 4 minikegs per month for $59.96 plus shipping

@Hopsy/Instagram

This San Fransisco based company originally only delivered to a limited area near their home base, but now ships to California, Nevada, New Mexico, Oregon, Washington, New York, New Jersey, Massachusetts, Connecticut, New Hampshire, Maryland, Virginia, and Chicago, IL. They’re also all about flexibility: they’ll deliver craft beers to your doorstep on a monthly or biweekly basis, in your choice of 32 ounce growlers or mini-kegs compatible with The SUB home draft machine, and you can see what’s scheduled to arrive ahead of time, so you can substitute other beers from the list if they’re more to your liking, and skip a month if you need to. Plus, they boast a 100-percent satisfaction guarantee.See It

When you want to get outside, see our guide to the best beer festivals of 2019. And for when you’re staying home, learn which types of beer glasses are best for which styles.

Related Video: All Beer Is Either Ale or Lager

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Is Corned Beef Actually Irish?

Ever since I was a little kid, my mom made sure to have a big feast on St. Patrick’s Day. The meal, of course, featured corned beef. Growing up, this was a special dinner that celebrated the culture of my mother’s father’s people (he was adopted by a Scottish-Irish Catholic American family as a baby), accompanied by Irish pipes and tenors playing in the background. Now that I’m an adult, I still get a hankering for this traditional dinner, and I’m lucky to be in a city (Chicago) that celebrates like I do. Irish delis, like Harrington’s, sell so much corned beef that you have to reserve it in January to ensure you get one. Local supermarkets, like Jewel, began selling corned beef and cabbage kits, with the meat and spices to make it right. Even area restaurants offer specials on March 17 that showcase the salty meat.

Corned Beef Controversy

Over the course of the years, I’ve had my fair share of corned beef. One day, however, I was confronted with an outrageous claim: Corned beef is not really Irish. Preposterous! Absurd! No way that’s true! To help shed light on the issue, I asked around, and I came to realize there wasn’t a whole lot of clarity on the subject. Some said it was Irish, others said it was a dish adopted by Americans of Irish descent, and others still said it was a Jewish dish. So, I did what any semi-normal, semi-educated adult of the 21st century does. I Googled it! Expecting to be directed to a series of Wikipedia, Yahoo! Answers, and Quora posts that would force me to draw my own conclusion, I was surprised to find out that The Smithsonian (yeah, the museum in Washington) did some research on it, and outlined the history quite well.

So, Is Corned Beef Irish?

According to the findings, as shared by Shaylyn Esposito, here’s the answer to whether corned beef is Irish: Sort of. In Celtic tradition, cows were sacred animals. This meant they were primarily used for milk and other dairy products, and only eaten once the cow was…on its way out. As a result, beef of any kind was pretty uncommon. In fact, pork was, and still may be the preferred meat of the people of Ireland. In contrast, the English were big beef eaters. So much so, that they needed to rely on other countries, including Ireland, for their beef supply. Once the English assumed control over the Emerald Isle, Irish cattle became less sacred as it made its way to England. Then, in the 17th century, a law was passed forbidding the export of live cattle to England. Since there was no law outlawing the trade of butchered meat, and Ireland had loads of cattle due to the massive popularity of beef in England, they decided to ship salt-cured beef, thus jump-starting an industry.

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Why Is It Called Corned Beef?

The salt crystals used to preserve beef sent from Ireland to England were huge—about the size of a kernel of corn, in fact. As a result, the English coined the term “corned beef” to refer to the meat coming from Ireland. What’s more, because of the vast beef supply in Ireland, and the fact that they had one of the lowest salt taxes (apparently, that was a thing in those days) around, Ireland became renowned for their corned beef throughout Europe, and even America. Interestingly enough, however, the Irish people themselves rarely, if ever, consumed it. They couldn’t afford it.

Irish-American and Jewish Tradition

The popularity and production of Irish corned beef lasted until the mid-19th century. At this time, America started producing its own and The Great Famine wiped out a significant portion of the population, either via death or migration to various locations, including America. In America, the Irish earned more money than they did at home, but still encountered discrimination. On the plus side, this meant they could now afford better food, like beef. On the minus side, they couldn’t afford just any beef, only the cheaper types—corned beef, to be precise. To clarify, this was a bit different from the corned beef that originated in Ireland in the 17th century. The stuff from Ireland was absurdly salty, and that was the dominant flavor. The stuff from America was different. While salty, it still had a prominent beef flavor.

Additionally, the American variety consumed by Irish settlers was Jewish corned beef, made from kosher brisket. What differentiated it as “Irish” was that it was cooked with potatoes (an Irish comfort food) and cabbage (the cheapest vegetable out there). The Irish and Jewish people of America shared what some might consider a unique bond. They came to live in similar neighborhoods and were seemingly connected to each other through shared struggle, a strong religious (albeit different religions) background, and a similar economic status. As a result, the Irish frequented Jewish butcher shops, and the sharing of a food preference was born. This is why you find similar tastes, today, among the corned beef served at a Jewish deli, and that served at an American St. Patrick’s Day meal.

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In Summary

So, is corned beef Irish? Sort of. Historically, there was a time when a variety of corned beef was produced in Ireland in great quantity. The thing is, we don’t really see that type of corned beef anymore, and it probably wouldn’t resemble what we’ve come to know as corned beef today. What we currently refer to as corned beef has little to do with Ireland, strictly speaking. The people of Ireland don’t eat it. Even on St. Paddy’s, they opt for lamb or pork. What we recognize as corned beef actually has its roots in Jewish-American kosher butcher shops. That being said, Irish Americans have consumed this corned beef for decades, using it to commemorate their culture on St. Patrick’s Day by preparing it with a favorite vegetable from home (the potato), and one they (at least initially) could afford (cabbage). Over time, the meal became a traditional dinner for Irish Americans on the feast day of their patron saint.

If you are Irish-American, or just happen to find yourself inclined to partake in this tradition this year, you can make your own corned beef! Get our Corned Beef and Cabbage recipe here. And see all of our other St. Patrick’s Day recipes, tips and tricks. Sláinte!

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These Celebrity Cookbooks Should Be on Your Shelf (And in Your Kitchen)

If you love these leading ladies on the big screen or concert stage (or even on television or Instagram), just wait until you check out the delicious recipes from their very own cookbooks, from Reese Witherspoon, whose book also includes lots of southern traditions and delights, to Martina McBride, whose skills in the kitchen just might match her voice. You’ll definitely enjoy checking out any of these gorgeous cookbooks—and cooking from them, of course—and there’s no better time than Women’s History Month to indulge.

“Whisky in a Teacup” by Reese Witherspoon, $20 on Amazon

Amazon

Not only is this book absolutely gorgeous, it contains delicious recipes that will have you ready to hop on a plane to Tennessee! Witherspoon shares recipes and stories that are near and dear to her heart—as well as life lessons that she learned while growing up in the south.See It

“Cravings: Hungry for More” by Chrissy Teigen, $20.99 on Amazon

Amazon

Chrissy Teigen’s second cookbook is truly just as good as the first one. Teigen considers these books her “edible diaries.” She includes comforting recipes, as well as stories about parenthood and finding healing through food, all of which will leave you—you guessed it—hungry for more.See It  

“Cravings: Recipes for All the Food You Want to Eat” by Chrissy Teigen, $20.99 on Amazon

Amazon

What’s that? You didn’t read Chrissy Teigen’s first cookbook, which was released in 2016? Don’t worry, we’ve got you covered. Teigen debuted this book, which features Thai classics from her mom, as well as fun recipes that are staples around her own home. Believe us, they’ll leave you ready to hit the kitchen.See It

“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines, $20.99

Amazon

Of course you’re familiar with Joanna Gaines’ decorating skills, but you haven’t truly lived until you’ve tasted her fried chicken with sticky poppy seed jam. The recipes in this cookbook are from Chip and Joanna’s Waco restaurant, Magnolia Table, and will leave you ready to cook up a taste of Texas in your own home. (Get Joanna’s Peach Caprese Salad recipe from the book.)See It

“Martina’s Kitchen Mix: My Recipe Playlist for Real Life” by Martina McBride, $17.94 on Amazon

Amazon

She may be a country music icon, but she definitely knows her way around the kitchen. In her latest cookbook, McBride shares tasty recipes that she’s gathered from her childhood in Kansas, all the way through her booming music career. She shares her mother-in-law’s deviled egg recipe alongside her husband’s bacon-wrapped olives. Turn up the radio and start cooking!See It

“Oh Gussie!: Cooking and Visiting in Kimberly’s Southern Kitchen” by Kimberly Schlapman, $16.71 on Amazon

Amazon

Kimberly Schlapman of the country group Little Big Town released this cookbook in 2015 and totally won our hearts. The Georgia native also has her own cooking show on the Cooking Network called “Kimberly’s Simply Southern.” She shares delectable recipes for sticky cinnamon buns, peach salsa, and even banana pudding.See It

“At Home with Natalie” by Natalie Morales, $17.45 on Amazon

Amazon

The west coast host of the “Today Show” shares some of her family favorites in her first cookbook—and they’re absolutely delicious. The host lived around the world as a child, and it’s reflected in her cooking with recipes like chimichurri soy steak and sweet and spicy slow roasted pork.See It

“Pull Up a Chair: Recipes from My Family to Yours” by Tiffani Thiessen, $19.49 on Amazon

Amazon

The host of the Cooking Channel show “Dinner at Tiffani’s” takes her readers through her family’s favorite dishes. While she has delicious recipes no matter what meal you’re looking for, we’re loving the star’s dessert options, which include boozy milkshakes and a cream cheese pie that is to die for!See It

“Trisha’s Table: My Feel-Good Favorites for a Balanced Life” by Trisha Yearwood, $18.03 on Amazon

Amazon

Trisha Yearwood brings just as much character and heart into the kitchen as she does to the stage. The country music star shares her household favorites, including chocolate chip cookie dough balls and snappy-pear cranberry crumble; as well as lighter options like dairy-free angel hair pasta with avocado pesto. The country star really does embrace balance—and she’ll have you doing the same.See It

Not a reader? Check out our favorite food shows on Netflix and Hulu! And if you like to listen up, see our list of the best food podcasts.

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop

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The Ultimate Guide to Crab

Have you ever been intimidated shopping for crab at the grocery store, or cooking it at home? It happens to me all the time. Which is why I decided enough is enough, and gave myself a tutorial on the types of crab I’m likely to find, and how to cook them. Why? Because crab is delicious.

I can trace my love of crab to three specific incidents. First, I remember as a young boy sitting at a restaurant, Don’s Fishmarket & Tavern (which is long gone) with my parents, sister, and grandmother. At the time, I wasn’t that into seafood, so I wasn’t thrilled to be there. The good news is that they actually had a pretty nice burger, and great tempura-battered shrimp. Anyway, I don’t much remember what I ordered, but I do remember what my grandmother ordered: soft-shell crabs. I’d never heard of ‘em, never seen ‘em, and never tasted ‘em.

I came to find out that soft-shell crabs were kind of rare—at least in Illinois—and typically had to be in season for them to appear on a restaurant’s menu. My grandma seemed to be pretty happy that soft shells were in season on this particular occasion. As the meal progressed, it became evident that while my grandmother loved her meal, she was not going to finish. Because I was a growing boy who ate a lot, and she came from a family that may have founded the clean plate club, she asked me if I wanted to finish off the last of her meal. I looked around, shrugged, and said, “Okay. So, I eat everything? Legs, claws, and all?” My mom replied, “Yeah, it’s all soft, and you can eat everything.” I took a piece, popped it in my mouth, and thought, “Now this is seafood I can get behind!”

Crushing on Crustaceans

The Hard-Won Pleasures of a Maryland Blue Crab Feast

What Is Krab Actually Made Of?

Why Do We Eat Crabs While Spiders Gross Us Out?

Second, on my first trip to Washington, D.C., my parents, sister, and I went out to dinner. Since we were in the Mid-Atlantic region of the country, I decided that I should try something somewhat local. Of course, being out of my comfort zone, we settled on crab cakes. Hey, don’t give me too much –they were recommended as a house specialty. I wasn’t too excited. After all, I was used to the seasoned bread pucks with seafood essence served at your run-of-the-mill chain joints in the midwest. When the cakes came to the table, my folks dug in and raved, “You gotta try these.” Reluctantly, I speared a section with my fork and took a bite. It was like nothing I had ever had before. I could actually taste, see, and feel the whole lump crab. I’ve since found cakes in Chicago that can actually compete, but this was when I first discovered how great lump crab could be.

Finally, I was in Baltimore with my folks and sister, and, one night, we went to The Oceanaire Seafood Room, a higher-end seafood chain that we didn’t have in Chicago. Our server, while going over the specials, concluded by saying that the Alaskan king crab in house on that particular evening was fresh, never frozen. He also made sure we knew this was the same crab featured on the show, “Deadliest Catch.” Intrigued, my dad decided to order some for us to try. When it came, we were presented with several gloriously large legs, some tiny forks, and some tools to help with the cracking. We were given a tutorial on how to extract the most meat, and left with some drawn butter. When placing the drawn butter on the table, the server said, “Here’s some drawn butter. Though, because these legs have never been frozen, you might find the meat, itself, to be so buttery that you won’t need it.” He was right, and it was the best seafood I had ever had. It’s why when given the choice between king crab legs or lobster, I go king crab all the way.

By and large, I’ve learned I’m not going to encounter fresh (read: live) crab in my grocery store. If you do, or have a “seafood guy,” more power to you! What this means is that I’m looking at picked, pre-cooked, and preserved options. That’s okay! After all, I don’t want to mess around with bad, raw seafood. As a matter of fact, if the crab you encounter at the grocery store is not either alive (moves when you touch it, alive), or picked, pre-cooked, and preserved, don’t mess with it. Raw and lethargic? Leave it alone. Raw and dead? Don’t do it! Also, if it looks or smells funky, pass on that piece and go for another one. Now that we have that out of the way, onto the crab!

Blue Crab

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Scientific name: Callinectes sapidus

Also known as: Chesapeake blue crab

Harvest season: April to December

Blue crab is native to the mid-Atlantic, and Gulf regions of the United States. It’s a significant source of food and/or commerce in Maryland, Virginia, North Carolina, Louisiana, and New Jersey. When you are eating out and you hear the term “jumbo lump crab meat” you’re likely getting full pieces of blue crab. You can cook these by themselves, or, they’re great in crab cakes, soups, or even an Oscar preparation. For an old-style dish, try this Crab Imperial recipe.

Soft-Shell Crab

Scientific name: Callinectes sapidus

Also known as: Softies

Harvest season: May to September

Notice anything peculiar here? Check out the scientific name. It’s the same as the blue crab, above. That’s because soft-shell crabs are just blue crabs in their molted state. That means their old shells have shed, and their new shells haven’t formed and hardened yet! What sets these babies apart in the kitchen is you prepare the whole thing for consumption. They’re great battered and fried. Try this Fried Soft Shell Crab recipe.

Stone Crab

Coastal Seafood

Scientific name: Menippe mercenaria

Also known as: Florida stone crab

Harvest season: Mid-October to mid-May

The stone crab is native to a part of the Atlantic Ocean spreading from the northeast region of the United States, all the way down to Central America. It can also be found in parts of the Gulf of Mexico, and saltwater marsh areas of the southeastern United States (most notably South Carolina and Georgia). Much of the stone crab that’s consumed in the United States comes from the Gulf. Interestingly, stone crabs are consumed for their claws because there’s not much to the rest of them. The claws, though, can be quite large and meaty. Moreover, because of this, fisheries look to declaw the crabs (either singular or dual removal) and return them to the ocean. Some crabs even grow their claws back. The best way to enjoy some cooked claws is with a mustard sauce made famous by Joe’s Stone Crab.

Dungeness Crab

Chowhound

Scientific name: Metacarcinus magister

Also known as: Cancer magister

Harvest season: December to July (predominantly late fall through winter)

The Dungeness crab makes its home off the west coast of North America, primarily from Alaska to California (and sometimes Mexico). If you’re not on the east coast, and you’re looking for a tender, sweet option, steamed Dungeness crab is a great bet. It also works well for bisques. Try this Dungeness Crab Bisque recipe.

Snow Crab

Scientific name: Chionoecetes opilio

Harvest season: April to November

Snow crabs come from (duh) cold waters in the northern Pacific and Atlantic. So, a lot of the snow crab we enjoy today comes from Canada. A lot of folks like to eat the legs steamed, boiled, or baked, with a little drawn butter. Other folks like to fry snow crab legs. But if you’re up for something a little bit more adventurous, check out this Crab Fries with Garlic Aioli recipe.

King Crab

King Crab Legs- Image courtesy: Mom Always Finds Out

Scientific name: Paralithodes camtschaticus

Also known as: Red king crab

Harvest season: October to January

The granddaddy of them all! When you want decadent, rich, buttery, tender, sweet seafood for a special occasion, you can’t go wrong with king crab. They come from Alaska and Russia, and fishing for them is known to be particularly dangerous work. For my money, I’d go with Alaskan red king crab legs over lobster tail any day. For simply steamed legs, try this King Crab Leg recipe.

After this exploration, I feel a lot more comfortable navigating the seafood counter at my local grocery store, and think I could actually give crab a shot. Hopefully, if you like crab, you feel the same.

Related Video: How to Make the Best-Ever Crab Cakes

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What Is the Difference Between Meatballs and Swedish Meatballs?

If you’re trying to trace the branches in the family tree between polpette and kottbullar (aka Italian and Swedish meatballs), there’s no better place to start than with the meat of the matter: The blend. With both, the guidelines for the meat mixture are a little fuzzy and a lot personal.  Like, my grandma’s recipe versus your grandma’s recipe, this has been in our family for generations and is the only true authentic (God that word makes me nervous) meatball, kind of personal. Ground beef, pork, and veal are the main players in both styles. Swedish blends are most commonly dominated by a 50-50-ish pork and beef combo (though veal and even venison are sometimes included), while Italian versions, especially those you find in the States, typically dance around with a proprietary ratio of the Big Three.

As in life, size matters when it comes to distinguishing Swedish and Italian meatballs. The former are generally shaped to be much smaller in size—think, golfball-sized, or like a hearty teaspoon. You want to be able to easily pick one up with with a toothpick and not have it feel like a deadlift exercise. Italian meatballs are generally larger in size (except, perhaps, if they’re being served as a component in a soup), and Italian-American meatballs, if you care to make the distinction, are even larger. I know, “color me surprised,” said no one. Apparently the stateside renditions originated by Italian immigrants in New York started off more modestly sized, as you’ll still find them in Italy, but since have ballooned up like Violet Beauregard in Charlie and the Chocolate Factory. Think somewhere in the range of a tennis ball or average-sized fist.

Seasoning is another good way to draw a line in the sand between these two iconic meatball styles. While both varieties include ingredients such as grated onion and panade (milk-soaked bread) or bread crumbs, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring. Italian meatballs classically call for grated Parmesan or Pecorino, as well as garlic and and chopped parsley; sometimes fennel seed and dried oregano are also added to up the ante.

Of course, sauce is a big part of the flavoring component that sets the two a part. Italian meatballs are famously served in a bright, tangy, often chunky tomato sauce (marinara to the layman) whereas Swedish meatballs are cooked in a rich, roux-based, creamy gravy made with beef or bone broth and sour cream.

While different, both types of meatball are fairly versatile in terms of presentation and serving style. If you’re a fan of the 60s-era cocktail party, you’ll remember that Swedish meatballs make a great pass-around appetizer, served simply on a toothpick. Of course, as a main dish, they’re more typically served over German-style egg noodles or with potatoes and a side of lingonberry jam. Italian meatballs come in a wider variety of outfits, so to speak. Though in Italy they are often served simply, on their own and garnished with fresh grated cheese and sprinkled with herbs, in the U.S. you’ll find them in a nest of spaghetti—duh—but also baked into a pasta casserole, over creamy polenta, sliced on pizza, stuffed into sandwiches, and even swimming in soups.

Alright enough talk, the only real way to tell the difference between meatballs and Swedish meatballs is to taste!

Italian Meatballs

Chowhound

Just as good as Nonna used to make ‘em, these fork-tender, herb-studded meatballs in tomato gravy are equally delicious on their own, over pasta (get our Spaghetti and Meatballs recipe), smothering creamy polenta, or stuffed into a sandwich. Get our Italian Meatballs recipe.

Meatball and Spinach Ravioli Bake

Drizzle & Dip

Spaghetti gets all the fame and glory when it comes to meatball-pasta combos. And I get it, I really do, but don’t you sometimes want a heartier, more substantial pasta partner? If you replied ‘yes’ then you need to check out this semi-homemade-style recipe that gives you something more creative to do with fresh ravioli than throw a sauce over it and call it a day. Homemade meatballs, marinara, and spinach ravioli, covered with cheese and baked in a skillet like a casserole. Genius. Get the Meatball and Spinach Ravioli Bake recipe.

Meatball Sub

As much as I love spaghetti, there may be no vessel better suited to stand up to the formidable Italian meatball than an crusty, chewy hoagie roll. Like peas in a pod. (Er, well, I mean…you get the idea). Slices of fresh mozzarella are draped over the saucy sandwich before a quick spin under the broiler, creating a swoon-worthy bubbly, blistered top layer of cheese. Get our Meatball Sub recipe.

Cheesy Garlic Bread Meatball Sliders

The Comfort Kitchen

Let’s not forget that meatballs make a mighty fine substitute for a hamburger patty too, as these sliders prove. Parmesan and herb-dusted garlic bread, a classic meatball and marinara sauce accompaniment, is reimagined here as a sandwich bun. Get the Cheesy Garlic Bread Meatball Sliders recipe.

Meatball Pizza

The Candid Appetite

There seems to be no end to the myriad examples of what a happy marriage meatballs and carbs have. They’re just perfect together. Like with this pizza, where beefy little bite-sized meatballs take center stage on a star-studded surface of savory-sweet tomato sauce, mozzarella, pepperoni, and fresh basil. Definitely a fork-and-knife kind of pie. Get the Meatball Pizza recipe.

Italian Wedding Soup

Good + Simple

Speaking of meatballs and happy marriage, we would be remiss not to give Italian Wedding soup its proper dues. The nuptials-inspired name comes from the Italian phrase, ‘minestra mariata,’ which apparently refers to the soup’s winning combination of broth and greens. But let’s be honest, this marriage would be nowhere near as happy without the inclusion of juicy meatballs. Get the Italian Wedding Soup recipe.

Swedish Meatballs

Chowhound

When your craving for meatballs leans more on the side of creamy white sauce than zesty tomato, give this recipe a try. The traditional, small beef and veal meatballs are served with a tangy sauce made from a combination of beef broth, a little flour, and sour cream. Enjoy them as a stand-alone dish (present on toothpicks and pass them around at your next cocktail party), or, even better, over a bed of egg noodles, or with a side of mashed potatoes and a dollop of  the traditional lingonberry jam. Eat your heart out, Ikea. Get our Swedish Meatballs recipe.

Hafi Lingonberry Preserves, $10.85 on Amazon

Grape jelly might be okay for your everyday party meatballs, but you’ll need the real thing to go full Swedish.

Try It

Creamy Swedish Meatball Pasta Bake

Table for Two

Comfort food is this Swedish spin on baked ziti with meatballs: juicy little nutmeg and allspice-seasoned meatballs; rich, creamy gruyere cheese sauce; chewy rigatoni noodles that trap said sauce and whose little peeking-out edges crisp up in the oven. I mean, seriously, when’s dinner? Get the Creamy Swedish Meatball Pasta Bake recipe.

Venison Swedish Meatballs

Holly A. Heyser

This gamier approach to Swedish meatballs suggests mixing your own blend of venison meat and pork fat instead of the more ubiquitous ground beef. Another interesting tweak? Adding the lingonberry jam into the sauce itself (yes please, sweet and savory) as opposed to just presenting on the side. Get the Venison Swedish Meatballs recipe.

Slow-Cooker Swedish Meatballs

Whitney Bond

If you’re more of a one-pot-wonder kind of cook (ok, this actually calls for two: a skillet and a crockpot) then this minimal mess recipe is for you—mix, shape, and sear meatballs; start sauce; combine and come back to a couple hours later. It kind of has that retro, throwback appeal that speaks to the dish’s 60s-era cocktail party heyday. Get the Slow-Cooker Swedish Meatballs recipe.

Vegetarian Swedish Meatballs

Joy the Baker

It’s cheating a little, yes, but these Swedish-inspired meatless balls deserve props for using a smart combination of cooked lentils and mushrooms to give the dish a more savory flavor and heartier texture. Get the Vegetarian Swedish Meatballs recipe.

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Seared Scallops With Buttermilk Beurre Blanc

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