Most recipes on this site leave salt levels to your discretion. That’s because I tend to use very little salt. For some people this is a limitation, some won’t be able to tell, and for some it will be a revelation. Since cooking without nightshades is fundamentally about retraining your palette, it’s probably not a bad idea to go light on the salt until you have the measure of your altered taste buds.
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Garlic Calamari
Very early in the process of developing a no nightshade red sauce, I came across this Bon Appétit recipe for simple shrimp in a...
