Maryland Crab Cakes
Jumbo lump crab cakes bound with just enough mayo, mustard and cracker crumbs, seasoned with Chesapeake-style spice and seared golden.
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Jumbo lump crab cakes bound with just enough mayo, mustard and cracker crumbs, seasoned with Chesapeake-style spice and seared golden.
Crustless cheesecake baked hot until deeply caramelized outside and barely set, custardy and creamy in the middle.
Layers of roasted eggplant, potatoes and cinnamon-spiced lamb and tomato sauce under a tall, custardy bechamel with nutty kefalotyri, baked until golden.
Roman carbonara with crisp guanciale, egg yolks, pecorino, and black pepper tossed off the heat into a glossy, creamy sauce with no cream.
A thick Italian vegetable soup with beans, small pasta, kale and a simmered parmesan rind, finished with fresh basil and more cheese.
An airy, olive oil rich focaccia with a crackly golden crust, dimpled with fresh rosemary, garlic and flaky sea salt.
Golden, buttery shredded pastry wrapped around a layer of molten sweet cheese, soaked with orange blossom syrup and topped with pistachios.
Two lacy-edged smashed beef patties layered with melted American cheese, pickles, onion and tangy burger sauce on a toasted potato bun.
Chewy rice noodles stir-fried with shrimp, tofu, egg, and garlic chives in a tangy tamarind sauce, topped with peanuts, bean sprouts, and lime.
Crisp, buttery tortillas stuffed with smoky spiced black beans, charred corn and a double hit of melty jack and cheddar. A fast, satisfying weeknight win.
Thin, tender crepes wrapped around a sweet lemon-vanilla farmer cheese filling and pan-fried in butter until golden.
Golden folded pizza pockets stuffed with a creamy three-cheese ricotta filling, salami and ham, baked until crisp and served with warm marinara.
Corn tortillas filled with shredded chicken and melty Monterey Jack, smothered in a bright roasted tomatillo salsa verde and baked until bubbling.
Tender strips of seared sirloin and browned mushrooms in a silky sour cream and mustard sauce, spooned over buttery egg noodles.
Deeply caramelized onions folded into a tangy sour cream and cream cheese base with Worcestershire and chives. Best with ridged potato chips.
Tender salmon fillets baked with a lemony garlic herb butter and a light parmesan crust. Simple, elegant and on the table in 25 minutes.
Chicken braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns until tender, then seared and glazed in the reduced tangy sauce.
Thinly sliced Yukon Golds baked in garlicky cream with Gruyere, white cheddar and parmesan until tender inside and bronzed and bubbling on top.
The Roman classic of pasta, pecorino, and black pepper, emulsified with starchy pasta water into a creamy, peppery sauce with no cream at all.
Bone-in chicken thighs simmered with carrots, celery and thyme into a golden broth, finished with tender egg noodles and a squeeze of lemon.
Tall, flaky buttermilk biscuits packed with sharp cheddar and fresh chives, brushed with melted butter straight from the oven.
Tender, flaky cream biscuits split and piled high with juicy sugared strawberries and mascarpone whipped cream.
Juicy beef patties, deeply caramelized onions and melted Swiss and American cheese griddled between slices of crisp rye bread.
Puglian-style orecchiette tossed with browned sausage, garlicky broccoli rabe, chile, pecorino, and a crunchy lemony breadcrumb topping.