A whole roasted chicken is a dish so basic that it appeals to almost everyone, yet so important that chefs are judged by it. The CHOW Test Kitchen's Lisa Lavery uses our Basic Whole Roasted Chicken recipe to show that you don't need a tricky technique or fancy brine to get crispy skin and juicy, flavorful meat.
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.