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We always love hors d'oeuvres that can be made ahead and fried up quickly for a party, and these addictive Spanish croquetas fit the bill. The cheesy, ham-flecked dough is a cross between a choux (without the egg) and a floury bechamel. Once it cools and thickens up, you can put little (or big) helpers on ball-rolling duty. The crust fries up shaggy and golden from the panko, and the paprika aioli is pretty in pink, with an assertive garlic punch. - A&M
Never Overcook Salmon Again
Low and (kind of) slow is the way to go
The foolproof way to cook salmon.
Don't buy frozen yogurt again.
Know (and shop) the basics.
The invincible beer can chicken.
The chicest apron around.