I've become rather enamored of lentils lately. They're cheap, versatile, and more nutritious than carbohydrates like rice and pasta (lentils are a legume, like beans). They're a go-to ingredient when you want to stretch a meal a bit further. Lentils... More
Photograph from WordRidden on Flickr I’ve always been a little smug about avoiding anemia and iron deficiency. In my mid-twenties my primary care doctor would always explain that it was not uncommon in women my age, but that I was... More
Chefs often say that diners choose entrées based on sides: for instance, anything paired with mashed potatoes moves faster than it otherwise would. At my house, though, I don’t pay much attention to the side dishes, maybe because there’s only... More
And so we've come to the end of the road with this week's installment of Cook the Book, the late James Beard's Beard on Food. "Lentils," Beard wrote, "might have been devised for winter meals. They are a marvelously nutritious,... More
The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. This is a recipe so easy and so elegant it was a huge hit at a recent dinner party my wife and I threw.... More
