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February 2, 2013
This week, Food editor Russ Parsons is all about lentils : "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.
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