As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...

Coterie member Heidi Larsen pairs her miniature crab cake poppers with a spicy aioli so delicious it puts tartar sauce to shame. Suffice it to say, we’ll be reaching for this recipe whenever hors ...

When it comes to decadence, you can’t beat fresh crab. Whether you are looking for an elegant party appetizer, a savory main course, or a hearty soup, crab never disappoints! Jumbo lump crab meat ...

Chef Todd Mark Miller slices thin sheets of honeydew melon and lines a rectangular dish with them. He cubes honeydew melon pieces and pours a hot, ginger-lime syrup over them. He lets them cool and ...

Chef Alyn Williams from MDR uses Dungeness crabs for the flavourful dish, served playfully in the shell next to warm crumpets and curried mayo The British culinary legacy in Hong Kong is an odd one.

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...