real life test kitchen: crispy cilantro crab cakes with mango jalapeño relish

Not much for cooking myself, I seem to be doing quite well making friends with those who are willing to occasionally feed me! One such person is Megan B., whose culinary skills get a marvelous workout on the fresh seafood available locally. Though I will attest that these crab cakes taste amazing even when you used canned crab. –Mary T.

This dish was born in a tiny hotel room with a kitchenette during one of our first vacations to Seattle (which we now call home). We were fortunate enough to visit smack dab in the middle of Dungeness crab season, and seeing all of those beautiful crabs at the market inspired me to make these cakes. The sweet Pacific crab is what this dish was originally made with, though any crab you can get your hands on will suffice. Trust me, I’ve even made them with the high-quality canned stuff and they turned out super tasty. Make sure you make the relish in advance — in fact, make more. It’s awesome on top of grilled halibut or chicken breasts or just with tortilla chips! –Megan B. Click for Megan’s recipes! (more…)

From our partners

real life test kitchen: crispy cilantro crab cakes with mango jalapeño relish

Not much for cooking myself, I seem to be doing quite well making friends with those who are willing to occasionally feed me! One such person is Megan B., whose culinary skills get a marvelous workout on the fresh seafood available locally. Though I will attest that these crab cakes taste amazing even when you used canned crab. –Mary T.

This dish was born in a tiny hotel room with a kitchenette during one of our first vacations to Seattle (which we now call home). We were fortunate enough to visit smack dab in the middle of Dungeness crab season, and seeing all of those beautiful crabs at the market inspired me to make these cakes. The sweet Pacific crab is what this dish was originally made with, though any crab you can get your hands on will suffice. Trust me, I’ve even made them with the high-quality canned stuff and they turned out super tasty. Make sure you make the relish in advance — in fact, make more. It’s awesome on top of grilled halibut or chicken breasts or just with tortilla chips! –Megan B. Click for Megan’s recipes! (more…)

From our partners

let’s peek inside isaac mizhari’s cupboards

Have a voyeuristic itch to scratch? We do — peeking into homes far more luxe than ours is both a pleasure and tease. Happily, we found a new source on line for some mighty swanky kitchens. Over at epicurious.com, they’ve posted a few video tours of some famous kitchens of people we’d love to have dinner with (especially if they were cooking). Our favorite is Isaac Mizhari, who gushes about all of his kitchen accessories, including bowls from Target, a chic (Alessi?) bread box and his espresso machine. Click here to hang with Isaac and see more.

From our partners

let's peek inside isaac mizhari's cupboards

Have a voyeuristic itch to scratch? We do — peeking into homes far more luxe than ours is both a pleasure and tease. Happily, we found a new source on line for some mighty swanky kitchens. Over at epicurious.com, they’ve posted a few video tours of some famous kitchens of people we’d love to have dinner with (especially if they were cooking). Our favorite is Isaac Mizhari, who gushes about all of his kitchen accessories, including bowls from Target, a chic (Alessi?) bread box and his espresso machine. Click here to hang with Isaac and see more.

From our partners

real life test kitchen: honey glazed carrots

The other day, when gearing up to serve the yummy Barefoot Contessa turkey meat loaf, I wanted something new to serve alongside. Yes, I still made mashed potatoes and spinach, but I also served up the best cooked carrots — honest. The recipe is from Cook’s Illustrated, and it’s super easy; takes 15 minutes. Basically you saute carrots in a pan with some chicken stock, butter, honey, fresh thyme and then squeeze on some lemon juice before you serve. Our friend Deborah was over for dinner, and confessed afterwards that when she heard we serving carrots thought to herself, “Oh no, now I have to pretend I like carrots.” But these were so good, she had two servings and asked for the recipe. So there! Eat your carrots! — Angela M. Click through to the next page for recipe! (more…)

From our partners