Comments on: Gourmet’s Spicy Crab Spaghetti with Preserved Lemons…

By: rina

rina — Sun, 11 May 2008 22:38:01 +0000

i was thinking about making this same recipe from Gourmet soon as I saw it on that issue and was wondering whether I should open my last precious can of crabmeat for it….ended up making spaghettini aglio olio with pepperoncino, sundried tomatoes, olives and italian parsley…after reading your blog, looks like i’ll be making it soon!

By: Artisan Chocolatier

Artisan Chocolatier — Sun, 11 May 2008 14:27:24 +0000

We drove to Bogo and had a great time at the beach. Lunch was bbq fish and pork chops, steamed shrimps and crabs, and puso. And the lato was soooo fresh and sweet…awesome!!

By: rachel

rachel — Sun, 11 May 2008 14:26:23 +0000

that looked absolutely fabulous. like apicio i only buy the thanksgiving and christmas issue as i have a pack rat problem. i can’t bear to throw them out and end up with hundreds of them when i used to subscribe.they have the recipes from gourmet and bon appetit at epicurious.com anyway so if something on it catches my eye at the grocery check out line i just go to the website and save the recipes i want on my file.happy mother’s day to all mother’s out there.

By: elaine

elaine — Sun, 11 May 2008 12:05:43 +0000

We stayed home too, but my mom did cook because she loves cooking…she did a mean chicken cacciatore. Would love to replicate this pasta dish. I love spice! Happy Mother’s Day to Mrs. MM and to all mothers out there!

By: Apicio

Apicio — Sun, 11 May 2008 09:22:19 +0000

Agree on your assessment of Gourmet magazine although through the years I notice that I usually only purchase their Thanksgiving, Christmas, and other special issues that have to be extraordinarily catching to add to my now tottering piles of them. And over the years too some of their recipes have attached themselves to my tiny repertoire, crackling pork hocks, menâ€™s favorite salad, rib-eye with Stilton sauce which is not unlike the black and blue steak (sounds like an S&M slogan, black and blue is beautiful) you posted a few months back and for which one only has to have a penchant for pleasure to enjoy and which also elicited chest clutching of joy among my friends and family whenever I cooked it when it first came out though now, with the passing of years, even just the thought only provoke cowering, caution and concern. The selling point was fostered that they never resorted to food styling (of the shoe-polish and varnish kind) which must have mitigated Mimi Sheratonâ€™s rant about their unappetizing pictures of late but here is a magazine that do not publish untried recipes, a food magazine that my dear mother would have relied on and loved. Happy Mothers Day!

By: wil-b cariaga

wil-b cariaga — Sun, 11 May 2008 09:03:26 +0000

mmmm. . . crab with sambal oelek, very tasty for sure. . .easy on the sambal oelek it could be wicked spicy. . .

By: nina

nina — Sun, 11 May 2008 08:58:48 +0000

I love pasta and love crabs. I will try this one of these days :) Happy Mother’s Day to Mrs. MM.

By: Tricia

Tricia — Sun, 11 May 2008 07:32:42 +0000

You’re right MM, we just stayed for lunch today and had chinese take out from Mann Hann megamall. I would love to try this dish and probably subscribe to Gourmet magazine :)