I Love to Cook (and Smell Like) Crab
Plus: silky tofu and antipasto in a skillet.
Growing up along the coast of the Bay of Bengal, in the largest river delta in the world, means that our Bengali DNA consists mostly of seafood. I know that’s factually incorrect and maybe a little schmaltzy, but we do take our piscivorous ways very seriously! September was especially exciting in our home, thanks to the humongous crate of peak-season crustaceans my dad’s crab guy would deliver to us every year.
