Cast Iron Skillet

I know what you're thinking: Another crabcake. Well, all crabcakes are not alike. When this dish goes on Commander's menu, more than half our patrons will order it. They probably feel as my mother does: "True jumbo lump crabmeat is the caviar of Louisiana." We want to highlight the crabmeat, not mask it with heavy binders or frying, so this has no bread crumbs and only a small amount of binder. And the cakes are _not_fried, making them incredibly light. As for the accompaniment, crab and corn are a classic Creole combination.

Chef Lisa Ahier likes the flavor of Key limes or Mexican limes, which she can buy locally and year-round, for the marinade below. But even if you use regular lime juice, you'll love this chicken, which is as delicious at room temperature as it is hot. In fact, Gourmet's food editors couldn't get enough of it.

There will be a large amount of rendered goose fat left over from this gumbo. The French often use the fat to coat potatoes for roasting. Rendered goose fat keeps, covered and chilled, 3 months. Two 8-pound ducks can be substituted for goose if desired.

Memelas are similar to chalupas and sopes. Pinching up the edges and creating tiny bumps in the centers helps keep the filling in place, which becomes important when the memelas are large.

You may be curious about why we chose to include edamame (fresh soybeans), which are often associated with Asian cuisine, in this all-American succotash recipe. Soybeans are actually a patriotic legume: They're the second largest crop produced in this country. Active time: 40 min Start to finish: 1 hr

Can be prepared in less than 45 minutes.

Achieve cooked-all-day depth in under an hour with these tender pork chops, simmered in a rich cider gravy.

Fans of those tangy, oniony honey mustard pretzels will love this one-skillet chicken dinner—complete with pretzel breadcrumbs.

Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.

All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.