Not an authentic bruschetta (you’d never eat this dish in Italy), this appetizer is damn good all the same, with the garlicky aioli making a rich bed for the crispy grilled crabs. Look for soft-shell crabs in May through July, when blue crabs begin to molt and shed their hard shells. Once they do, it takes about four days for their new shells to solidify, and it’s during this window that they are perfect for eating whole. It’s best to buy soft-shell crabs live and kill and clean them yourself, but you may have them cleaned at the fishmonger and cook them as soon as possible once you get home.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.