Not an authentic bruschetta (you’d never eat this dish in Italy), this appetizer is damn good all the same, with the garlicky aioli making a rich bed for the crispy grilled crabs. Look for soft-shell crabs in May through July, when blue crabs begin to molt and shed their hard shells. Once they do, it takes about four days for their new shells to solidify, and it’s during this window that they are perfect for eating whole. It’s best to buy soft-shell crabs live and kill and clean them yourself, but you may have them cleaned at the fishmonger and cook them as soon as possible once you get home.
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.