No, you're not the only one. The question: I love asparagus, but every time I eat it, my urine reeks afterward. What gives? The expert: Ketul Shah, M.D., assistant professor of urology at The Ohio State
Ravioli nudi are not the first thing that comes to mind when I think of Italian pasta-like dishes. But the small cheesy dumplings, essentially ravioli without the pasta, are a perfect vehicle for enjoying
Give bottled sauce the perfect balance of heat, sweet, and tang. Ingredients 18 ounces bottled barbecue sauce (1 1/2 cups), preferably Cattlemen’s • 1/3 cup orange juice • 2 tablespoons honey • 1 1/2 finely
Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A no-cook, company-worthy sauce that fits right into our laziest
Ingredients 1/4 cup apple cider vinegar • 1/2 tablespoon sugar • Kosher salt • 1/2 red onion, thinly sliced • 1/2 cup fresh mint leaves, chopped • 2 tablespoons unsalted butter • 3 cups fresh corn kernels,
splendidtable.org - Often called shrimp al pip-pil, this northern favorite can be either spicy in the sense of piquant, with plenty of cayenne pepper, or spicy in the sense of heavily seasoned, with garlic, cumin, sweet paprika, and a pinch of cayenne pepper, plus plenty of fresh cilantro and parsley. This recipe is the latter, though you can add firepower as desired. The shrimp can also be prepared in individual terra-cotta dishes and served as an appetizer.
Mussels can be substituted for the cockles, but if you use clams, then put them in a few minutes before the other seafood as they usually take a couple minutes longer to cook. Ingredients 2 tablespoons
I hope you're all appreciating your summer produce while it's still here. Soon enough, all our vegetables will start to look mushy and orange and you'll regret not buying corn and tomatoes and green beans
Note: You're going to want to make a thicker sauce than your typical tomato sauce since it's more of a dressing for the eggplant, so don't be surprised if it takes a little longer than you're used to,
Surreal as it may seem, it is officially the final week of summer. The season has flown and hopefully you were able to take advantage of all the lovely ingredients summer has to offer. And if not, you
After years of experimenting with pesto, I've learned to use all sorts of ingredients for fun flavor combinations. The greens can be anything from arugula to spinach, and you can change up the nuts to
Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us.