Dungeness crabs are caught off the Pacific coast, from the tip of Alaska to as far south as Baja California, during the cold-water months of November to early June. If you’re not on the West Coast or can’t find Dungeness crabs, look for stone, peekytoe, or blue crabs. And if you’re short on time, purchase the crabs already cooked, cracked, and cleaned from a good fishmonger. If you’re feeling less extravagant or can’t get to the fish market, a crabless version of this dish makes a pretty good salad, too.
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.