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.
Linguine with nutmeg, pepper, and parmesan — a simple but delicious way to enjoy chard, beet greens, kale, collard greens, or any other leafy veg with a hardy stem.
You asked for it. Here’s how to make the leek latkes I shared over on Instagram.
Tomatoes, eggplant, sweet potatoes and peanuts all feel quite at home in this warmly spiced stew that is perfect for leading you out of summer's frantic heat and into the unhurried cool of autumn.