Though you can just shove the crabs under the broiler in this recipe, this slightly more complicated procedure works best: Preheat a large roasting pan in the broiler for ten minutes or so. When you’re ready to cook, put the crabs in the pan, adjusting the broiler rack so that it’s two or three inches from the heat source or as close as you can get it (in my oven, this means propping the roasting pan on top of another pan). The crabs will be done in less than 5 minutes. Remember that some oven broilers work best if the door is ajar, which will keep the element from cycling off and make cooking time faster, not slower.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.