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magazine fasteasyfresh fish cakes with coleslaw
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
4.5
(4.5)
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Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
4.0
(3.75)
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
5.0
(4.92)
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This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?
4.0
(3.87)
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It may look like a giant lunch-box treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.
4.0
(3.92)
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Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.
5.0
(4.76)
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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
4.5
(4.5)
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Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
4.7
(4.7)
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3.0
(3.24)
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From the Salt Fat Acid Heat bingewatcher to the bundt pan collector—and all the food-loving non-cooks in between.
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This gooey molasses pie comes from long-standing Lancaster, Pennsylvania, bakery Wendy Jo’s Homemade.
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This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.
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Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
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(5)
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Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo.
4.0
(4)