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.
Seafood Dishes for an Italian Christmas Eve
Chef Seadon Shouse of Halifax makes two spectacular dishes perfect for the Italian vigil on Christmas Eve. Read more.
How to Make Whole Roasted Cauliflower with Pomegranate and Pine Nuts
This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes.