Our cookbook of the week is Bayou by chef Melissa Martin, owner of Mosquito Supper Club, a Cajun restaurant in New Orleans.

Storage: Leftover crab dip can be transferred to an airtight container or covered tightly with aluminum foil and refrigerated ...

Canned chickpeas don't have to taste like it. With a little baking soda, you'll get luxuriously creamy chickpeas straight out ...