I took your advice and tried the soft shells at Elaine's in Chapel Hill. Awesome! Now I'd like to try to make them at home. Any chance you can get the recipe? -- W.W., Cary

If I'm not mistaken, W.W. is referring to the Taste This! column published on May 2, in which I praised the fried soft shell crabs at Elaine's on Franklin (454 W. Franklin St.; 960-2770; www.elainesonfranklin.com). Owner/chef Bret Jennings was happy to share the recipe. Jennings also provided the recipe for a tempura-battered soft-shell variation that he sometimes features. You'll find that variation, as well as the chef's recipe for the margarita granita that he likes to serve with oysters on the half shell, on my blog (http://blogs.newsobserver.com /epicurean).

Specialty of the House gets recipes for local restaurant dishes. Send requests to ggcox@bellsouth.net.

Recipes

Slaw

Southern-Fried Soft-Shell Crabs with Creamy Slaw, Arugula and Tabasco

Tabasco Aioli