When you get to the end of a Sriracha bottle, there's always a tiny bit of hot sauce that's impossible to get out. But don't throw it away! Here's a trick to turn that remnant sauce into a spicy Sriracha chile oil.
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.