February 2, 2013 |
As culinary fashion continues to wind inexorably lower on the luxury scale - from tournedos to beef cheeks, from foie gras to pork belly - it was probably inevitable that we would eventually come to lentils. Representing the lowest and plainest possible food denominator since biblical times, when Esau traded his birthright for a bowl of soup made from them, lentils have always been regarded as a food you would eat only when you absolutely had to. Yet look at a restaurant menu today or visit an upscale grocery and you'll find lentils that come in a rainbow of colors and bear an atlas of place names.
February 2, 2013
Total time: 50 minutes Servings: 6 1 1/2 pounds butternut squash Olive oil 1/4 teaspoon ground cumin Salt and freshly ground black pepper 1 cup lentils 1 1/2 teaspoons red wine vinegar, plus more to taste 2 tablespoons olive oil 1 carrot, diced small 1 rib celery, diced small 1/2 onion, diced small 1/4 teaspoon dried red pepper flakes ...
January 15, 2013 |
This quick lentil salad from chef and writer Deborah Madison is rich and filling enough to be served on its own (you might never know it's vegetarian) or as a generous side. Lentils are flavored with fragrant bay leaf and garlic, then tossed with a bright lemon vinaigrette, chopped roasted red peppers and fresh thyme, marjoram, parsley and mint. Fold in chopped feta, add a drizzle of olive oil and it's ready to serve in less than an hour. For more quick-fix dinner ideas, check out our video recipe gallery . Food Editor Russ Parsons and Test Kitchen Manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
December 8, 2012 |
Move over, potato and corn chips. There's a cornucopia of other vegetables making its way to the grocery store snack aisle. Whether it's black bean chips or dehydrated cabbage, sprouted sweet potato tortilla crisps or baked and salted peas, the options in the $560-billion global snack food market are expanding along with the waistlines of Americans and their desire to eat more healthfully. "For me, it's about eating smart but not giving up things that taste good," said Doug Foreman, founder of Beanitos, in Austin, Texas.
December 2, 2012 |
Sweet, but with hints of coriander and cumin, this soup from Israeli cookbook author Phyllis Glazer is distinctly Middle Eastern in its approach. It's perfect for a Hanukkah celebration or any other fall meal, for that matter. Quick orange lentil soup is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook. " The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah , Christmas and New Year's. We've also updated last year's "Los Angeles Times Holiday Cookies," so it now includes 65 recipes from a wide range of sources, including world-famous pastry chefs and home cooks.
November 27, 2012 |
Lentils and pancetta - it's a hearty match made in heaven. And while it works perfectly as a robust side, this dish is substantial enough to work as a main course, flavored with notes of garlic, shallot, a touch of rich olive oil and freshly chopped parsley. Best of all? The whole thing comes together in about an hour. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.