Anyone who has spent time cooking in California knows the Golden State offers an abundance of flavor. But there are some things it just can’t duplicate. Soft-shell crabs are one. Texas Pete, the hot sauce made in Winston-Salem, North Carolina, is another.
Chef Brandon Sharp, who in 2016 left his cooking career in California and moved back to his home state of North Carolina with his wife, Elizabeth, puts the two together in a restaurant-quality take on softies that is surprisingly easy to execute at home, if you don’t mind a little time
