| Feb 2, 2013
Here are some of the lentils we tested:
Beluga: Very dark green, almost black; tiny and very firm; delicate flavor, with a slight brininess. $6.49 per pound.
Lentils du Puys: Dark olive drab; small and fairly firm; rich meaty flavor with a slight...
| May 21, 2013
| 9:34 PM
These veggie burgers draw their flavor from vegetables, and that’s the way it should be.
The most foolproof here are the grilled portabella mushrooms, so it’s no wonder Robin Donovan serves them up in “Campfire Cuisine.” They&...
| Oct 23, 2012
| 4:23 PM
A recent study out of the University of Toronto found that one cup of legumes a day was enough to keep the cardiologist away, reducing blood sugar, blood pressure, and heart disease risk in general. Fair enough, you’re probably thinking, but how can...
| Apr 24, 2012
| 4:34 PM
The new cookbook "Zuppe" comes from Mona Talbott, head of the kitchen at the American Academy in Rome and executive chef of the Rome Sustainable Food Project....
| Jun 6, 2012
| 4:34 PM
Nutty quinoa, French lentils, fresh mint and parsley, a little garlic and some bright tomatoes make for a perfect summer salad, whether you're looking for a light main course or flexible side dish....
| Feb 3, 2012
| 4:33 PM
Headed up to the Bay Area next week? Call right now to reserve a place at Oliveto’s Whole Hog Dinner happening Tuesday through Friday....
| May 28, 2012
| 8:25 AM
For more tips and recipes:
Mediterranean-Style Roasted Red Pepper & Lentil Salad w/Lemon Vinaigrette
Yield: 4 to 4 1/2 cups (salad) and 3/4 cup (dressing)
1 Tablespoon extra virgin olive...
| Dec 14, 2011
Healthy Swaps Filet Steak Wellington
(*see dietary notes)
Recipe by: Chef Kelly Yorke
Beef Wellington is often served on special occasions such as Christmas Eve or New Year's Day. The classic recipe consists of beef tenderloin topped with liver paté...
| Dec 15, 2011
For Jewish parents, the Hanukkah holidays are particularly challenging; they last not one day but eight. Beginning this year at sunset Tuesday and ending at sunset Dec. 28, there will be lots of candles to light, loads of latkes to fry and eight nights of...
| Dec 15, 2011
Quick orange lentil soup
Total time: 45 minutes
Servings: 8 to 10
2 cups red lentils
1 sweet potato (about 10 ounces), peeled
1 large carrot
2 cloves garlic, pressed
2 quarts water
1 1/2 teaspoons coriander
1 1/2 teaspoons turmeric
| Feb 20, 2012
| 7:20 AM
WHEN THAT FIRST COLD RAINY FALL DAY ROLLS AROUND and you find yourself yearning to put a pot of soup on the stove, this soup is the answer. It’s the perfect use for the final baskets of tomatoes from your garden or the farmers market, and a great...
| Mar 8, 2012
Eating out is reserved for special occasions in our household. We usually go for ethnic food we can’t easily make at home. Abyssinian Ethiopian Restaurant stands alone among the international options in the Hartford region. The dining style requires...