By Sharon Knoll | Bio

Cooking with my daughter, Krista, is bliss. We were making Crabby Crabcakes, an incredible recipe from Mark Bittman at the NY Times. They were 99% crab with a little bit of stuff we purchased at the Queen Anne Farmers Market to hold them together: brand new potatoes baked with olive oil and rosemary, and sautéed summer squash and caramelized onions with  herbs. (Can you stand it? Are you ready to rush out and cook and enjoy the wonderful tastes of fresh grown