Lentils are an essential year-round pantry staple. When you need a quick dinner option that’s also nutritious, or when you’re trying to save some money but still need something delicious, lentils are there to show you the way. They are tiny kitchen miracles that make cooking easier and more enjoyable.
From a simple dinner of spiced lentils with egg, to a classic red lentil soup, to a vegetarian shepherd’s pie, here are 15 recipes you should always have in your back pocket for weeknight meals.
Sometimes, when I sit down at a bar, the cocktail list stumps me. I write about food and drinks for a living so I consider myself reasonably well educated when it comes to booze, but half the time, I feel like I’m playing cocktail roulette when I order, never quite knowing what I’m going to get before I taste it.
Do you know how this feels? Let’s demystify some of the, shall we say, very intense bar menus out there.
While restaurant cooking is very different from cooking at home, there are plenty of smarts that a home cook can pick up from chefs and their shops. As part of a week devoted to learning from restaurants, I asked Andrea Lynn to share some of the little tips and good ideas she picked up in her interviews with chefs, restaurant owners, and food truck proprietors in the neighborhood of Queens.
We had a recent conversation about some of the smart tips and tricks she learned in her research that have changed her cooking, and we thought it would be fun to share with all of you. It certainly made me take a second look at instant coffee, and I am also going to stock up on the frozen lemongrass.
4.43 / 5 Stars | 25 Reviews
by STELLALUNA17
“This chicken is a variant on the popular Japanese snack yakitori. It makes the juiciest chicken I’ve ever tasted.”
Roasted asparagus in the oven is one of the easiest way to prepare asparagus. Just coat them with a little olive oil, sprinkle with salt and pepper, and maybe a little minced garlic, and roast them until lightly browned and tender.
Your spatulas have been warned: Achiote is the turmeric or, if you like, the saffron of Cuban and Latin American cuisine and will dye most anything it comes across a vibrant red-orange. It’s worth it though, as I discovered and cooked with this spice.
