Jane Raley of Lutherville, Md., was looking for a recipe for a crab dip similar to the one she enjoyed so much that was served at the now-closed Jasper's restaurant in Pikesville, Md.. She says it was the best crab dip she had ever had.

Harriett Heyman of Baltimore found three different crab-dip recipes in her collection. She says she has made all three numerous times and would recommend any one of them.

I tested the one that sounded the most classic to me. It is a luscious concoction made with fresh lump crab meat and flavored primarily with Old Bay seasoning. If fresh crab meat is not available where you live, pasteurized could be substituted, but I would recommend adding a tablespoon or so of fresh lemon juice.

This dip is best served warm and paired with crackers, chips or raw vegetables.

Mr. Food: Long-Cooking Roasts

This is the time of year when our supermarkets have loads of sales on long-cooking roasts like brisket, bottom round, shoulder and chuck roasts, and pot roast varieties. All of these take a little more cooking time than most other cuts, but what we like best is that they're completely no-fuss. In fact, they almost cook themselves!All we really have to do to most is sprinkle them with some seasonings and surround them with flavoring veggies like onions, carrots, potatoes, and celery. (We can even pick those up at the produce counter in combination packages where they're already cut up.) Add a little water to the pot or pan, cover it, put it into the oven or simmer it on the stovetop, and that's it! If you want to give them your own favorite touch, add a little tomato sauce, ketchup, soy sauce, or canned broth.These cuts also work well in a pressure cooker where they get that same long-cooked taste, but they're done in minutes.

B. Smith tour cooks up culture at museum

You can't be a lover of food or style without knowing the name B. Smith. The former fashion model, chef, restaurateur, author, TV personality, lifestyle expert and designer (her own furniture line came out just last year) is now the national spokesperson for Lawry's Cooking Up Culture program, and this week she's coming to the Charles H. Wright Museum of African American History to kick off a nationwide tour.

Smith talked with The News by phone about her visit to Detroit.

Fettucine Almost Alfredo

Boil a large pot of water; cook the pasta until al dente, according to package instructions.

Texas Roadhouse's Legendary Ribs

At Texas Roadhouse we use only American grown product. USDA #1 inspected fresh domestic Pork Loin Back Ribs. Starting with the right product will give you a Legendary result. We will show you how to make the best ribs possible with the equipment available in an average home kitchen. Just remember that most home kitchens do not have the equipment we have in our restaurant, and the product may differ some from our fall-off-the-bone ribs.STEP ONE: Seasoning,In a deep baking pan, add water and some type of Liquid Smoke. (We do this step a little differently at the restaurant, due to our equipment, but if I shared that information, I would be fired.)Mix well. Take Ribs, use a shaker and your favorite dry seasoning (we have our seasoning for sale online at TexasRoadhouse.com) and thoroughly coat each of the Ribs.

Legislators, staff members lay down law on good meals

For the quail: In a large bowl, combine the Italian salad dressing, Worcestershire sauce, lemon juice, garlic and bay leaf. Sprinkle with salt and pepper. Place quail or chicken in the marinade and refrigerate at least 1 hour.

Per serving: 816 calories (percent of calories from fat, 67), 50 grams protein, 17 grams carbohydrates, 4 grams fiber, 61 grams fat (14 grams saturated), 176 milligrams cholesterol, 906 milligrams sodium.

Stove top to slow cooker takes just a few steps

Heat the olive oil in a large skillet set over a medium-high heat. Add the chopped onion, bell pepper and jalapeno and cook, stirring occasionally for 8 to 10 minutes. Stir in the chili powder and salt and cook for 1 minute. Add the chicken stock and diced tomatoes, with liquid, to the pan and bring to a boil, stirring often. Transfer the contents of the pan to the slow cooker and stir in the short grain brown rice. Cover and cook on high for 2 hours.

Recipes with most of the work done in the prep stages are easier to convert than labor intensive ones with lots of changes throughout the cooking process.