1Beat 1/2 pound softened unsalted butter with 1 egg, 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon brandy until creamy and smooth.
2Blend in 3 cups all-purpose flour and 1/2 teaspoon ground cloves. Chill dough until firm, about 1 hour.
3Preheat the oven to 350°F. Shape the dough into small, flat crescents. Press 1 clove into the center of each cookie. Bake on ungreased baking sheets for 12 to 15 minutes, or until set but not brown. Cool, then dust generously with powdered sugar.
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.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.