Our Paris issue is packed with delicious recipes, but our editors especially loved these—and we’re pretty sure you will, too.

A study reveals the link between fructose and obesity; the Girl Scouts roll out their least healthy treat yet; and more.

Minorcan clam chowder may look a lot like its Manhattan cousin, but that’s where the similarities end.

When delicate cold poached salmon gets topped with a gelée made from dashi and ponzu sauce, it becomes an elegant, umami-loaded showstopper.

Vadouvan turns a weeknight seafood dish into something unforgettable, with its complex curry flavors mingling with orange juice to make an addictive sauce for plump shrimp....

The keys to this fast, simple dish, inspired by a classic crab-stuffed tomato at a Parisian brasserie, are ripe tomatoes, fresh herbs, and excellent crabmeat.

One of our food editors takes a trip to Paris and comes home with an easy and elegant idea: Pack your summer picnic in a jar.

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch.

Pleasure free for the noticing, courtesy of three loved ones.

This colorful dish is all about the “green seasoning,” a spice mixture that’s unique to the Caribbean and varies from island to island.