I dont know whether you other Chows out there go to Magic Wok anymore (it was quite famous in the 90’s, at least to me), but I was just reminiscing of all the dishes I used to have there as a kid. I hardly go anymore (its...

. after a few sips, we knew this was a make-or-break moment. thankfully, nature slapped some sense into us. an otter popped up and started to crack some shells on her belly, the clouds broke and, yes, a freakin' rainbow appeared....

? Incidentally the funny thing is growing up in Hong Kong there’s a bun that I loved that sounds like ‘Mexico’, and it’s a variation of the pan dulce with the shell design.

After hearing raves from elmomonster about Magic Wok in Artesia and being Filipina myself and always looking for great Filipino restaurants to recommend to those who ask me for that info, I decided to make the trek to Artesia to...

Isn’t it called Magic Shell? I’ve seen in it grocery stores down south recently. Omigod — you mean I can find a product in Mississippi that you can find in New York or Boston? Yall get foreign films, symphonies...

Are you looking for a recipe like "Magic Shell?" Here is a recipe I’ve used before that works pretty well. 1-12 oz bag chocolate chips (I use Ghirardelli semi-sweet) 1 stick unsalted butter 1/3 cup canola oil Melt the butter....

was selling ok last of the season stone fruit, tomatoes and bagged nuts. There were some shells in the walnuts and, again, only ok. There was a raspberry vendor and another little produce vendor that I didn’t buy anything at. The...

What’s really lurking inside that innocent-looking soft serve cone?

Shanghai, which were egg rolls, pure and simple. But instead of being fat and bulky like the Chinese variety, it’s long and slender, like a taquito. Each bite gave up equal amounts of the thin, crunchy shell and that savory...

was not peeled and was coated in salt and red pepper then deep fried. There was a little bit of reddish sauce and some scallions too. The waiter told us the shell was meant to be eaten. We were a little dubious at first, but it...

I was reading an article in the food section of todays NYT and came across a recipe using shell beans (cranberry, etc.) that are ripe now and in the farmers' markets of Manhattan. The recipe looks great but I didn’t...

This take on the classic Spanish dish replaces shellfish and chorizo with rabbit and snails.

Deep-fried mackerel bones?

Heading northward, I stopped at the legendary Red’s Eats (Main and Water streets, Wiscasset, Maine; 207-882-6128). They’re a landmark for lobster rolls, though opinion seems extraordinarily divided.

It’s no knock on the seafood at Randazzo’s Clam Bar, but hounds can’t stop talking about the secret sauce.