Soft-shell crab season, which generally lasts from May through June, is short and highly anticipated. That’s because soft-shell crabmeat is unbelievably tender and buttery-sweet, and the shell, which you eat along with the meat, is perfectly crunchy without being the least bit tough or chewy. True fanatics don’t let a moment of soft-shell crab season go to waste, eating them for breakfast, lunch, or dinner, in sandwiches or served solo. Ask your fishmonger to clean them for you.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.