DUNGENESS CRAB CAKES ARE THE QUINTESSENTIAL SEATTLE DISH, and there is much debate around town about which restaurant makes the best. Some local chefs like to add unusual ingredients to their crab cakes, but our only twist is a bit of cheese, which adds richness without overpowering the crab. We use Dungeness for its sweet crab flavor, but blue crabmeat can be substituted. To minimize last-minute preparation, you can refrigerate the crab cakes for several hours before cooking. Allow them to come to room temperature, uncovered, for at least 15 minutes before cooking, as slightly warmer cakes hold together better during cooking. Serving the crab cakes over fresh spinach with a light vinaigrette completes a lunch or dinner.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.