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[1] Red lentil soup is golden and glorious, with a sprinkle of Aleppo pepper. The recipe is below (photo © Marcus Nilsson | Chobani). [2] Creamy red lentil and carrot soup. Here’s the recipe. Find more lentil recipes at Lentils.org (photos #2, #3, and #7 © Saskatchewan Pulse Growers). [3] Red, brown, and green lentils.…
Continue reading “Red Lentil Soup Recipe, Other Greek Yogurt Delights & Aleppo Pepper”
Brussels sprouts and fennel accent mushroom ravioli. Photo courtesy Giovanni Rana Pasta. Just about everyone likes to eat a big plate of pasta; a smaller percentage of us enjoy a big plate of vegetables. Pasta Primavera, “spring pasta,” with a complement of spring vegetables like asparagus and zucchini, has long been a way of…
Continue reading “TIP OF THE DAY: Sneak Veggies Into The Pasta”
Cheesecake with a twist: made in a tart pan with a hazelnut crust, topped with apples and salted caramel sauce. Photo courtesy U.S. Apple Association. Dying for a piece of cheesecake, we ran out to the corner deli for a slice. It was satisfactory, but a mistake: 12 hours later, we wanted another piece.…
Continue reading “RECIPE: Salted Caramel Apple Cheesecake Tart”
America’s favorite recipe to cook at home: Chili? Photo courtesy McCormick.com. Cook much? While so many people rely on take out foods, others are still cooking up a storm. In fact, the website TheDailyMeal.com has put together America’s 25 Favorite Recipes to Make at Home. By using data collected from common food searches at…
Continue reading “FOOD 101: What America Cooks”
A beautiful blue: fourme d’ambert is made from pasteurized cow’s milk in Auvergne. Each wheel is formed from unpressed curds inoculated with a less spicy blue mold than that of its cousin, Roquefort. Photo courtesy Murray’s Cheese. We have friends who are French cheese snobs. They grew up on it, they love it, and…
Continue reading “TIP OF THE DAY: French Cheeses With American Meals”
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