From the Magazine

Savor: Shrimp

April 30, 2018 Bethany Oxender

As the most-consumed seafood and the top seafood import in the United States, shrimp has earned impressive accolades.

Honey variety with bee's comb in a glass jars with flowers and fresh herbs.
From the Magazine

Honey: Beyond the Bear

April 30, 2018 Amy Gorin

Get the scoop on whether honey is a cure-all for allergies, why some types may boast more antioxidants and how honey may be stored for decades or longer.

From the Magazine

Zesty Shrimp Sauté

April 30, 2018 Tessa Nguyen

Juicy shrimp with a hint of spice make a tasty lunch, potluck dinner or weeknight meal. Serve this protein-packed dish hot or chilled.

Humita
From the Magazine

Humita in a Pot

April 30, 2018 Lauren O'Connor, MS, RD

Thick enough to eat with a spoon or fork, these creamy corn cakes with added vegetables are made in single-serving ramekins rather than traditional corn husks.

Hominy Stew
From the Magazine

Hearty Hominy Stew

April 30, 2018 Celestina Brunetti

This flavorful twist on the Argentine stew locro comes together in one pot. Canned hominy is used as a quick alternative to the dry version traditionally used.

Gnocchi with Tomato Sauce
From the Magazine

Gnocchi with Tomato Sauce

April 30, 2018 Julie Andrews

Soft, pillowy gnocchi made with whole-wheat pastry flour and lower-fat cheese, served with a sweet and savory tomato sauce, is an adaptation of the Argentine dish ñoqui con tuco.