All-Purpose French Lentils
Our lentil recipe is the little black dress of dinner — simple, elegant and always just right. Keep green lentils on hand to make this anytime.
Our lentil recipe is the little black dress of dinner — simple, elegant and always just right. Keep green lentils on hand to make this anytime.
With mid-winter’s chill stoking our appetite for hot, hearty meals, we often turn to long, slow braises and gently gurgling stews. Given our hectic lifestyles, though, it’s not always practical to babysit a meal for hours as it cooks. The answer? Embrace your slow cooker.
In wintertime especially, there’s nothing more comforting than coming home to a pot of simmering soup. This carrot version has a secret ingredient–a cup of diced, kabocha squash–which plays beautifully with the spices and citrus drizzle.
In this month’s theme of giving you tools and practical strategies for eating smarter throughout the year, this one is low-hanging fruit; a super-easy step that will radically simplify your meal planning. Rather than start from scratch each week with what you’re going to make, designate two or three nights as themes. The beauty of this approach is that it allows you to structure your meal planning while still leaving you open to creative interpretation. For instance, I’m not starting from scratch when deliberating what to make on a Thursday night; I already know I’ll be making seafood. But that could be as varied as Curried Mussels or Blackened Catfish or Barramundi with Shallots and Chile.
Brussels sprouts get an Asian spin with sweet chile sauce for a scene-stealing side dish.
If you think of citrus as the ubiquitous orange globes you see year-round at the supermarket, you’ve got an experience coming; winter is the prime season for most citrus and, as with most seasonal produce, there’s an exciting variety. A blood orange, with its bitter beauty, or a perfumey Meyer lemon, for instance, are exquisite examples of the joys of seasonal eating.
Our chocolate biscotti recipe is infused of orange flavor from freshly grated zest. Made with cocoa, chopped chocolate and pistachios, it’s an ideal cookie.
Originally, I was just going to write about keeping a par stock list to keep track of your (fabulously efficient) pantry. But then I looked around my own kitchen and realized I have three lists working synergistically to help me keep the basics well-stocked and use what I have on hand. Here’s how I use them and how they work together.
This super-flavorful recipe is a delicious way to use that valu-pak of chicken thighs that’s in your freezer. Serve over whole wheat couscous or bulgur.
A decent knife and knife skills make cooking a whole lot easier and more fun. Here are 4 kitchen knives every cook needs.
Roasted seasonal root veggies are one of the great pleasures of fall and winter. This super-simple recipe will turn veggie haters into vegetable lovers!
Not sure how many of you saw, but recently in the Atlantic there was a scathing commentary by Caitlin Flanagan condemning school gardens. Nourish Network Contributor, Kurt Michael Friese, wrote a beautiful rebuttal on Civil Eats (a worthy site to visit for anyone who wants to explore sustainable agriculture and food systems and how they shape our world), and was kind enough to share it with us here. Thank you, Kurt!
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