Though you can just shove the crabs under the broiler in this recipe, this slightly more complicated procedure works best: Preheat a large roasting pan in the broiler for ten minutes or so. When you’re ready to cook, put the crabs in the pan, adjusting the broiler rack so that it’s two or three inches from the heat source or as close as you can get it (in my oven, this means propping the roasting pan on top of another pan). The crabs will be done in less than 5 minutes. Remember that some oven broilers work best if the door is ajar, which will keep the element from cycling off and make cooking time faster, not slower.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.