I love lentils. Cooked from dry, they’re a great way to bulk out meat, poultry, and fish (when it comes to animal products, a good rule of thumb is less but better — accompanying them with pulses is a wonderful way to accomplish this). For them to really shine, all they need is a little love and time.
Made with cheddar and chives and everything that jives with that oh-so-classic combination, these cheesy sage scones are perfect for sharing.
You asked for it. Here’s how to make the leek latkes I shared over on Instagram.
Tired of eating corn raw or boiled on the cob? Try something new with these spicy, herby — and easy — corn fritters!