Research says we shouldn't be eating oysters in the warm summer months.Ugh, well this just about ruins the waning days of summer (it's still summer! Right?). Instead of going out and getting a French 75 cocktail with some oysters on the half-shell, we'll have to stick with something more plebian like shrimp cocktail, as health officials warn against eating oysters in the summer.
RELATED: Everything You Need to Know About Oysters
The Huffington Post reports that in the past few weeks, officials in Connecticut, Massachusetts, and Washington state have reported twice as many cases of vibriosis after eating raw oysters, compared to previous summers.
RELATED: How to Shuck an Oyster
According to the report, 113 illnesses had been reported in the three states by the middle of August; previous years, there were only 55 cases of vibriosis. The illnesses, which refers to two different foodborne illnesses caused by bacterial infection, is usually very rare. Past reports note that an average American is 100 times more likely to find a pearl in an oyster than
Research says we shouldn't be eating oysters in the warm summer months.Ugh, well this just about ruins the waning days of summer (it's still summer! Right?). Instead of going out and getting a French 75 cocktail with some oysters on the half-shell, we'll have to stick with something more plebian like shrimp cocktail, as health officials warn against eating oysters in the summer.Read More »from Why You Shouldn't Eat Oysters in the Summer
Different ways to use zucchini About this time of year-among gardeners and others who love seasonal vegetables-jokes abound about the invasion of the zucchini, as if it were some creature from a sci-fi movie, endlessly propagating. Even fans of this summer squash can get a little bored during its abundant growing season. But there are plenty of fun, out-of-the-ordinary ways to enjoy your zucchini bonanza. Here are some of our favorites:
1. Quick picklesRead More »from 6 Unusual Ways to Use Zucchini
My coworker Sherry wrote about pickling carrots and other sturdy veggies, and you can do the same with zucchini as well. I used her pickling liquid proportions (1 c. white vinegar, 1/3 c. sugar, 3 Tbsp. salt) and added a few sprigs of fresh dill and a quarter of a red onion, thinly sliced, for one medium zucchini. If you're using a mason jar, make sure to pack in the veggies as tightly as possible (you might be able to fit more than one zucchini)-they float once the liquid is added. After 6 hours they were crunchy with a bit of zip; after 3 days, they were
Fiesta Nacho CasseroleIn these no-guilt Tex-Mex nachos, white-meat chicken replaces beef so you can snag all the collagen-building benefits of protein without the artery-clogging fat. Also beautifying in this dish: a cup of carrots, brimming with beta carotene, which give your complexion a glow.Read More »from How to Make Nachos a No-Guilt Meal
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Total Time: 40 min
Prep Time: 20 min
Oven Temp: 400
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- 3 cup(s) rotisserie chicken breast meat, shredded
- 2 large tomatoes, chopped
- 1 cup(s) carrots, shredded
- 1 cup(s) corn kernels
- 1/2 cup(s) salsa verde
- 2 clove(s) garlic, crushed with press
- 1 teaspoon(s) chili powder
- 3 ounce(s) (about 28 ) baked whole-grain tortilla chips
- 1/2 cup(s) crumbled feta cheese
- Cilantro leaves
- Hot pepper sauce
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1. Preheat oven to 400 degrees F. Spray 2-quart baking dish with nonstick cooking spray.
2. In large
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A little effort goes a long way when it comes to flavorful slow-cooker recipes! With a knockout dry rub and a simple braising liquid, Chef Fabio builds a decadent, tender pulled pork that cooks while you sleep. Finish it off with a poached egg for the ultimate comfort food sandwich.
--Slow cookers are ideal for cheaper cuts of meat! Save your money and splurge on flavor.
--The dry rub is important. Not only does it tenderize the pork, but it also infuses the meat with flavor.
--Cutting a large piece of meat into smaller pieces creates additional surface area for the spices to penetrate and ensures faster, even cooking.
--A bed of onions in the slow-cooker prevents the meat from sticking to the bottom and flavors the braising liquid.
--Batch cooking: This recipe makes a lot of pulled pork, so freeze in small portions what you aren't using immediately, and you'll be able to make another meal in minutes.
Fabio's Ultimate Pulled Pork makes the perfect sandwich with minimal effort!
FABIO'S PULLED PORK
Recipe by Fabio Viviani
Read More »from Fabio's Ultimate Pulled Pork Sandwich
Parenting involves compromises-anyone who's ever had a 3-year-old pass through their lives can attest to that. Of course we hate to compromise when it comes to getting the light of our lives to eat things that are good for them-but when you want to feed them in a restaurant without a fuss, you're grateful to the inventor of popcorn chicken.
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Learning how to turn chicken breast into a fun-sounding meal can save your sanity at home, too, and for less money and more nutrition. And with EatingWell's recipe for Popcorn Chicken, it's so easy you won't even consider using frozen tenders. A fan who commented on our recipe for Spicy Pecan Popcorn Chicken on eatingwell.com said: "My whole family loves this meal. My husband asks me to make it at least once a week. My two-year-old is a very picky eater, but, when I make this he eats it all and wants more. It's so easy and quick."
- Disney Spoonful | Shine Food – Thu, Sep 5, 2013 3:33 PM EDT
Add a touch of chocolate to your next football viewing party!Gearing up for the big game? How about a sweet treat? Chocolate-covered strawberries decorated to look like footballs are fun and delicious! They're simple to make, too!Read More »from Are You Ready for Some Football?! Chocolate-Covered Football Strawberries for the Win!
12 large Fresh Strawberries
4 ounces Chocolate Candy Melts
1/3 cup White Candy Melts
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1. Wash the strawberries and make sure they are dry.
2. Next, melt the chocolate candy coating in a double boiler or the microwave. Stir the chocolate about every 30 seconds until completely melted.
3. Holding the strawberry by the stem, dip them in the melted chocolate candy melts. Make sure they are almost entirely covered. Let any extra chocolate drip off and then set the berry on a baking sheet covered in wax paper.
4. Continue to coat all the berries in chocolate and then refrigerate them until the chocolate has hardened, about 10 minutes.
5. While the strawberries are hardening up, you can melt the white candy
- Disney Spoonful | Shine Food – Thu, Sep 5, 2013 3:20 PM EDT
Warm, cheesy pizza is the perfect back to school dinner! Happy National Cheese Pizza Day! A weekly tradition in our house, especially during cooler months, this pizza is a great way to please both the kids and the adults in the family. Because the recipe makes four personal-sized or two large pizzas, many palates can be accommodated and different toppings can be used. Kids love to help stretch out the dough and sprinkle on the toppings. If you don't have time to make dough from scratch, most pizza restaurants and many grocers who make fresh pizza will sell it to you for a couple of dollars. It is really simple to prepare, and you should try it at least once. Don't be intimidated by the length of this recipe. Each step is easier than the next.Read More »from Pie Perfection! Celebrate National Cheese Pizza Day with This Delish Recipe
2 tablespoons olive oil
Drizzle olive oil (for topping)
3 1/2 cups All-purpose flour, unbleached
2 teaspoons Kosher salt
2 1/4 teaspoons Yeast
1 1/4 cup water, warm
2 teaspoons Sugar
1 tablespoon Olive oil
1 tablespoon Fresh basil, slivered (can
- Everyday Food | Shine Food – Thu, Sep 5, 2013 3:13 PM EDT
Today, we're putting a Southwestern spin on shrimp with grits. The secret to building flavor in this recipe is using chipotles in adobo. They're packed with layers of heat, making them one of our favorite go-to ingredients. Served over quick-cooking cheddar-filled grits, this dinner is equal parts rich and spicy.
Chipotle Shrimp with Cheddar Grits
3/4 cup quick-cooking grits
1/2 cup shredded cheddar (2 ounces)
3 tablespoons unsalted butter, divided
1 bunch scallions, thinly sliced
1 chipotle in adobo sauce, seeded and chopped, plus 1 tablespoon sauce
1/2 cup chicken broth
1 pound frozen large shrimp (31 to 35), thawed, peeled, and deveined (tails left on)
1/4 cup lime juice (from 2 limes)
1. In a medium pot, cook grits according to package instructions. Stir in cheddar and season with salt.
2. Meanwhile, in a large skillet, meltRead More »from You Need to Make These Spicy Shrimp and Cheddar Grits Tonight!
Food52 co-founder Merrill Stubbs shares her mother's recipe for chicken fingers. Because when something's this good, why mess with tradition?
My mother's chicken fingers were among our favorite treats growing up. I'm sure they were the most requested food item for any birthday party we had at home between the ages of 5 and 12 -- which was most of them. After all, this was back in the 80s, when a well-orchestrated scavenger hunt or a game of Sardines constituted a birthday party.
The chicken fingers were just as good the next day, long after the birthday cake crumbs ground into the rug by little feet had been vacuumed away, either reheated gently in a warm oven or -- yes, I'll admit it -- eaten straight from the fridge.
The breadcrumb coating my mother used was packed full of flavor (and plenty of salt, which is key), and she was careful not to overcook the chicken, so itRead More »from The Simplest and Best Chicken Fingers
San Francisco bartender Kevin Diedrich
It seems like summer just began, but now even Labor Day has passed. Where did the time go?
To make the best use of your last few weeks of the season (and each and every hour of glorious sunshine), you need a spirited game plan. So, today, indulge in some well-deserved day-drinking. We suggest you first watch three of our latest How to Cocktail videos featuring a pair of talented San Francisco bartenders: Kevin Diedrich and Liquor.com advisory board member H. Joseph Ehrmann, and then get to mixing!
Bloody Mary:Read More »from How to Day-Drink
The top brunch drink? It's not even close; the Bloody Mary is the all-time champ. And if you want to polish your Bloody skills, then you should check out Ehrmann's famous version of the classic-he says it's the world's most delicious.
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