A simple, vegetarian weeknight supper, with restaurant-worthy presentation! What more can you ask?

Jenny indulges with a new halibut recipe. 

To the uninitiated, spiciness is binary: just hot or mild. When you look closer, though, you'll find that "spicy" can encompass fruity, meaty, and citrusy flavors. Today we're looking at 9 spicy members of the plant family Capsicum -- hot peppers -- and how they differ from each other.

It's that time again -- help us pick the contest finalists for Your Best Shellfish! 

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

We've been all about eggs this week -- frying them every which way, cracking them any way we can -- so we decided to tackle our favorite egg preparations for our weekly group post.

The answers were a little surprising! As Kristen pointed out, egg preferences are really solidified in childhood -- so if your parents favored soft-boiled eggs, chances are that you do, too. Pretty Proustian, huh? And then of course we had a couple of all-around egg-loving abstainers.

What's your favorite way to eat eggs?

Toast some pita, and get out your best bottle of olive oil. We've got a labneh recipe to rival the best labnehs in Israel.

Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations. 

Nicholas finds kid food in an unlikely place -- this time, it's a hamburger.

It was another busy day in the test kitchen on Tuesday, preparing finalists and community picks for Your Best Lettuce. Much greenery was consumed, a few mishaps were had, and oh yes, we cooked a few recipes, too. Here are our top three moments from the day -- as always, follow us on Instagram @food52 for more.