dungeness-crab-paola-thomas-food-photography

One Ingredient Three Ways

The delicate but distinctive flavor of the Pacific Northwest's Dungeness crab combines winter's reality with summer's promise, making a perfect New Year's resolution. STORY AND PHOTOS BY PAOLA THOMAS It seems fitting that January is named after the two-faced Roman god Janus, because he reflects how torn I am about what to cook at this time of year. On the one hand, I look toward the skimpy-dress days of summer and want to eat cleanly and healthfully after the excesses of the holidays. But on the other, the relentless gray skies and torrential rain drive me to embrace the rich warmth and earthy satisfaction of traditional comfort foods. Fortunately, the delicate but distinctive flavor of the Pacific Northwest’s Dungeness crabs lends itself perfectly...

shellfish

Beer and Bivalves

A scant 10 minutes after stepping out of my car in Olympia, I’m already slurping raw oysters. My first stop on a road trip to Washington’s state capital is the Olympia Farmers Market, a year-round affair that bustles with shoppers selecting fresh produce, locally-raised meat, cut flowers, artisanal goods, and local crafts, against a backdrop of live music. The air at the market, situated about a block away from Puget Sound, smells deeply of seaweed and salt — rather like oysters....