Egg Magic

Tools for de-yolking, poaching, and beheading eggs. (By Louisa Chu)

The Taste of an Oyster

Plus a dozen oysters you should know. (By Rowan Jacobsen)

Fewer than 1100

1080 Recipes offers a view into Spanish home cooking. (By Sara Dickerman)

Summer 2009 Gift Guide

All your warm-weather gifting needs met. (By Lessley Anderson and Roxanne Webber)

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

Mole in the Mountains

A gastronomic adventure in Xalapa, Mexico. (By Mick Vann)

Crunchy outside and juicy inside. (By Caitlin McGrath)

Upmarket fishmonger Wild Edibles knows what to do with soft shell crabs when they’re in season, which is now. For $14, they fry up two good-sized specimens and tuck them into a po’ boy roll with tartar sauce. Fries... (By C. Thi Nguyen)

It’s easy to miss Naraya, a tranquil little Thai restaurant, but that would be a shame, says polishprincess, who gets buzzed on their full, clean flavors and great sauces. The appetizers are good bets, including golden... (By C. Thi Nguyen)

Picking meat from cooked crabs can be a messy, slow process. It’s a fun meal with a group of friends, but you’ll need a lot of napkins. The Pacific Coast boasts the big, meat-filled, Dungeness crab. To cook them, just... (By C. Thi Nguyen)

Raw or cooked, hounds recommend Courthouse. (By Joyce Slaton)

The perfect comfort food for your Italian soul. (By C. Thi Nguyen)

Turmeric lamb curry and frog’s leg soup! (By Cicely Wedgeworth)

The menu flows with the catch at Ebb Tide, a riverside seafood house in Port Chester. (By C. Thi Nguyen)

From hors d’oeuvres to dessert. (By Caitlin McGrath)