Leave lemon peels to sit with sugar and watch as this beautiful, bright and sunny syrup forms. It’s great on everything from drinks to fruit salads and pancakes.

Whether Pacific Dungeness or Chesapeake blue, picked or whole, make the most of this armored crustacean with a collection of our favorite crab recipes. We’ve got molten dips, crispy cakes, luxurious stews, wonderfully messy chili crab, and more.

For this brunch cocktail—Canada’s answer to the Bloody Mary—we skip the Clamato and use a blend of tomato juice, bottled clam juice, Worcestershire sauce, plus umami-rich fish sauce and optional MSG to bolster the drink’s savory appeal.