Where there’s American coastline, there’s a regional seafood boil: the clam bakes of New England, the crab boils of Maryland, the whitefish boils of the Great Lakes, the crawfish boils of Louisiana…we could go on. Most iterations comprise fresh shellfish and hearty veg, spiced with proprietary seasonings in a festive, crowd-ready, one-pot feast. This particular … Read more
A classic Manhattan cocktail recipe doesn’t have much to it—and it shouldn’t. It’s a straightforward, no-nonsense, old-school drink that’s two parts whiskey, one part vermouth, and a few dashes of aromatic bitters. But that wasn’t always the case. “The first recipes, which appeared in books in 1884, called for equal parts whiskey and vermouth. Some … Read more
With sweet fruit encased in a chocolate shell, plus all the toppings your heart desires, chocolate-covered bananas are a sweet treat you can prep ahead to please folks of any age. Start with just-ripe bananas, which are pleasingly sweet but able to maintain their structural integrity better than ones covered in brown spots. (Save those … Read more
This recipe for homemade lemon curd results in a spread that’s bright, tart, and impeccably smooth. Bonus: It requires only pantry staples, calling for nothing beyond lemons (the juice and zest), sugar, butter, and eggs. It’s also the simplest method we’ve ever seen. If you’d like to double down on its silkiness (and ensure you … Read more
It’s highly doubtful anyone could tell that these gluten-free chocolate chip cookies weren’t made with wheat-based all-purpose flour. The key is the homemade gluten-free flour blend. Made from finely ground brown rice flour, potato starch, and tapioca flour, it gives the cookies an irresistibly chewy texture, complete with crispy edges and pillowy interiors. The nuts … Read more
Step 1 Drain one 16-oz. jar Napa cabbage kimchi in a mesh sieve set over a small bowl. Squeeze as much brine out of kimchi as possible. Measure out ½ cup brine (it’s okay if you have less) and set aside; discard any excess. Coarsely chop half of kimchi; finely chop remaining kimchi. Set aside … Read more
Becoming this lofty, flavorful crab cake sandwich is the ultimate dream for any young seafood puck. If you were a crispy Maryland-style crab cake, cradled between swooshes of Old Bay–spiked tartar sauce and squished cozily inside a toasted brioche bun, you’d be pretty happy too. Various styles of prepared crab meat are available refrigerated or … Read more
Picking a perfectly ripe summer melon is like folding a fitted sheet—forever a struggle. Here’s a salad that can save even the most mediocre specimen. A simple combination of sharp shallot and hot green chile generously dressed with lemon, olive oil, and salt will transform that subpar fruit into something juicy and joy-inducing. Salty crumbles … Read more
We love quick-cooking, thin-cut boneless pork chops, but they can often skew dry. Not here. When marinated in a simple blend of Dijon mustard, honey, garlic, and ginger beer, the lean cut becomes remarkably tender and bursting with spicy-sweet flavor, all thanks to that latter ingredient. Though ginger beer may seem like an unexpected addition, … Read more
Sweet vermouth is a cheat code for quick sangria. This cocktail staple is a ready-made combination of the classic Spanish pitcher drink’s principle ingredients—wine, spirits, and sugar—and it has already been infused with deep, complex flavor by the pros. All you need is to pour it in a pitcher and add a squeeze of fresh … Read more