This crab salad is a riff on the classic and ever-popular lobster roll. The buttered toasted bun brings it together, but if you want to skip the carbs, serve in…
Definitely one of the best traditional desserts ever. I’ve amped up the citrus, however, to make it as bright as it is comforting. A little tart and a little sweet,…
The fragrance of fresh lemon makes these doughnuts perfect for a coating of confectioner's sugar or a light glaze plus a topping of toasted coconut.
These doughnuts boast a delicious, crisp crust and tender interior, and their warm spices make them perfect for rolling in a cinnamon-sugar coating while still warm. (Or try one of…
You can bake this batter in standard doughnut pans or mini doughnut pans, and you can easily tweak the vanilla batter to create different flavors. When it comes to finishes,…
It’s common to make a cheesesteak when you work around the Philly food scene, but Jonathan Adams’ version has a surprise feature: red-eye onions flavored with espresso and caramelized to…
You won’t miss the meat in these vegetarian sandwiches. Pastrami-spiced roasted mushrooms and garlicky spinach are layered with Emmentaler cheese, rye-flavored sauerkraut, and a creamy Greek yogurt Russian sauce for…
Invented by French chef Phillipe Mathieu in sunny southern California in the early part of the 20th century, this sandwich gets the Adam Perry Lang treatment with the addition of…
This simple side shows a brilliant way to coax more flavor out of those early-summer vegetables. Serve with burgers, roasted chicken or seared chops.
This simple salad shows off herbs at their best. It makes a lovely accompaniment to seared steaks or fish.
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