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.
You asked for it. Here’s how to make the leek latkes I shared over on Instagram.
On those warm days when you just don't want to cook, assembling a plate with peach, burrata and green beans always hits the spot.
Meltingly soft leeks on a bed of creamy white beans. Leeks vinaigrette. Brothy fennel beans. What's not to like?