Sea urchin is often a polarizing ingredient. Yoo Eatz encourages us to muster some courage and embrace this culinary adventure in the form of pasta. What's so gross about sea urchin? Even some of the most adventurous eaters I know will make the most horrific faces when the topic comes up. I asked my husband about this — he generally recoils when I suggest that we share a pair of nigiri at the Read more

Winter's prime time for comfort foods, and what could be more reassuring on a bleak day than truffle mac and cheese? Cooking in Pajamas expounds. You could go to a restaurant and pay $15 for a bowl of this decadent pasta, or simply make it at home for a fraction of the price. That's right. You can make this at home for a surprisingly reasonable price. The secret is truffle oil. The use of Read more

Translated: spaghetti with garlic, oil, and chili pepper flakes. This is the kind of meal that makes you stop and think that the simplest foods are often the most wonderful. With only a few ingredients that are staples in most pantries, you can create a beautiful, flavorful, heartwarming meal from scratch. Spaghetti aglio, olio, e peperoncino is a traditional Italian pasta dish. It's well loved Read more

Whole wheat pasta is a good way to get that much-needed fiber. FitSugar reader For the Love of Fiber shared this whole wheat pasta salad recipe in our Healthy Recipe group. Just because it's Winter, doesn't mean asparagus is off limits. Check out the full post for the line up of health benefits this amazing vegetable has to offer! Read on for the recipe. Read more

Whenever I find myself feeling run-down or particularly susceptible to a tenacious Fall cold, there are two things I do: I take my vitamins, and I make my simple recipe for wholesome chicken noodle soup. The minute the smell of aromatics and chicken permeates my kitchen, it's impossible to deny the healing properties of this chicken noodle soup. Despite its familiar ingredients, this is nothing Read more

When the colors of Autumn beg us to return to the golden hues of root vegetables, the first in line to blossom is the beet. From the crimson-red sugar beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues. They add a punch of color — and a sweet, mildly buttery flavor when cooked — to just about any course and are at their most tender Read more

When it comes to making Latin cuisine at home, I normally cook Americanized dishes like nachos. However, at a restaurant, I eat more traditional dishes that involve a side of rice and beans. While the beans vary, sometimes they're refried pintos other times they're saucy black, the rice is almost always Spanish rice. It's orange and has a distinct tomatoey taste. My friend Emily has been making Read more

Move over, mirepoix; there's a new holy food trinity, and it's called butter, cheese, and eggs. Just ask Yoo Eatz, who's recently discovered a new everyday-pasta recipe. I believe there are two types of pasta sauce people: those who gravitate toward tomato-based sauces, and those who fiend for butter and dairy. You may spike your sauce with something special, be it some chili flakes in Read more