Food

Here's a dinner that feels truly elevated even though it's a cinch to throw together. Crispy, moist crab cakes are always a treat, and they play perfectly against a perky couscous salad full of radishes and cucumber. You've got texture, color, taste -- and of course, it all comes together in about an hour.

The Menu

Bridget Binns' Crab Cakes by Genius Recipes

Crab Cakes

Makes 12-14 warm bites

3 tablespoons unsalted butter
2 celery stalks, finely chopped
2 tablespoons finely chopped yellow onion
1 tablespoon water, if needed
1 cup (8 fl oz/250 ml) heavy (double) cream
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon finely chopped jarred pimiento (sweet pepper)
Salt and freshly ground white pepper
1 egg, lightly beaten
1 pound (500 g) lump crabmeat
1 1/4 cup (5 oz/155 g) fine dried bread crumbs
2 tablespoons vegetable oil
1/2 lemon, cut in wedges, for serving

1. In a small saute pan over low heat, melt 1 tablespoon of the butter. Add the cel

The thing is, cooking just isn't that hard. Sure, there are dinners that take hours (or even days) to prepare, but we're not here to talk about those. Today, we're focusing on the basics. These recipes are the simple, must-make meals that everyone (we're looking at you kitchen nubes) can -- and should! -- cook right now. And a special thanks to our facebook followers who offered up their favorite EDF recipes.

Every Week Roast Chicken

Sarah Carey declares this recipe a winner and her personal favorite. Stop fearing raw poultry and try this now -- remember to let your bird come to room temperature before popping it in the oven (it will cook more evenly that way).

1 whole chicken (a 3 1/2 to 4 pound bird will serve 4)
Coarse salt
Olive oil (optional)

1. Preheat oven to 450 degrees. Season chicken generously with salt. If the bird is small, rub with olive oil

By Kelsey Miller, Refinery29

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