The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them...
Author: Ian Knauer
Author: Ruth Cousineau
Author: Lauren Chattman
Author: Tracey Seaman
Author: Molly Stevens
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
Author: Jeanne Thiel Kelley
Author: Bobby Flay
Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices...
Author: Alison Roman
Author: Mark Weatherbee
An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.
Author: Bryan Furman
Author: Lucy Footlik
Author: Tammy Randerman
Author: Shelley Wiseman
Active time: 20 min Start to finish: 20 min
Author: John Shields
Author: Charlie Palmer
Author: Roslyn Dupler Fitch
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...
Author: Steven Raichlen
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.
Author: Bon Appétit Test Kitchen
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet...
Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.
Author: Lazarus Lynch
Author: Paul Kirk