If you love marrons glacés, you must try the chestnut baklava from Gulloglu (the new shop in Manhattan makes this less of a schlep than the Coney Island location). The chestnuts are fresh and moist and the pastry gilding on the rose. Utterly divine.
Put jackfruit bacon on your pork bacon or use it as a smoky, salty sub.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.