Any suggestions for ways to use past-its-prime pita other than fattoush? In Boston in February, I can't get hold of really good salad ingredients, so I'm racking my mind for other ideas. I've got two large pitas of the thin-layer type.
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.