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    Feb 25, 2013 |Story| SFL

  1. Chaat room

    <img src="http://interactive.sun-sentinel.com/images/restaurantstars/3halfstars.gif" alt="" />
    You know the thrill of seeing a candlelit birthday cake carried to the table? I guarantee that's how you'll feel when one of the fire-log-size dosai — white lentil and rice crepes — makes its way from the kitchen at Woodlands in Lauderhill....

    Tags: Dining and Drinking, Tomatoes, Restaurants, Lauderhill, Lifestyle and Leisure

    2. Feb 21, 2013 |Story| Chicago Tribune

  2. What's up, chef?

    <em>How restaurants around the country are dishing up rabbit:</em>
    How restaurants around the country are dishing up rabbit: Acquerello Restaurant, San Francisco. Chef: Mark Pensa. Ravioli of rabbit ragu with chestnuts, compressed apple and buckwheat. Belga Cafe, Washington. Chef: Bart Vandaele. Slow-cooked rabbit...

    Tags: Dining and Drinking, Bacon, Foods and Beverages, Restaurants, Lifestyle and Leisure

    3. Feb 18, 2013 | Orlando Sentinel

  3. Healthy Monday Tip #7 — Love some legumes

    The Fitness Center - Orlando Sentinel
    The Healthy Monday Campaign has designated Monday as the day to start and sustain healthy habits. Why Mondays? It’s the January of the week, the perfect time for a fresh start. By setting a day (Monday) every week for people to think about and focus...
    4. Feb 6, 2013 |Story| Tribune Media Services

  4. THE KITCHN: Quick weeknight dinner: Braised Lentils and Chard Topped with an Egg

    Eggs and I have a hot-and-cold relationship. Some months I can't stand them and then, suddenly, I find myself in a phase where I find them deeply satisfying. Maybe it's the chilly weather or the desire for simple, inexpensive meals, but this is one of those "put an egg on it" moments when I'm inclined to top any lunch or dinner with some sunny protein, especially when that meal involves braised lentils and silky ribbons of chard.
    Entree
    Eggs and I have a hot-and-cold relationship. Some months I can't stand them and then, suddenly, I find myself in a phase where I find them deeply satisfying. Maybe it's the chilly weather or the desire for simple, inexpensive meals, but this is one of...

    Tags: Salt, Carrots, Onions, Cheese Corn, Parsley

    5. Feb 15, 2013 |Story| Aberdeen News

  5. Lentils are heart-healthy, budget-friendly ingredients

    FARGO, N.D. - The other day I followed my nose to the garlic and onions sautŽing in a pan on the stove in the food preparation lab. “What kind of soup are you making?” I asked one of my students who was testing recipes for a project we are completing....

    Tags: Tomatoes, Foods and Beverages, Carrots, Potassium (dietary supplement), Soups

    6. Feb 2, 2013 |Story| Los Angeles Times

  6. The California Cook: Elevating the lowly lentil

    As culinary fashion continues to wind inexorably lower on the luxury scale &mdash; from tournedos to beef cheeks, from foie gras to pork belly &mdash; it was probably inevitable that we would eventually come to lentils.
    Los Angeles Times
    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...

    Tags: Foods and Beverages, Soups, Lifestyle and Leisure, Italy

    7. Feb 6, 2013 |Story| Tribune Media Services

  7. Feet and fork fight belly fat

    Premium Health News Service
    Call it a muffin top, beer belly or middle-aged spread--the fact is, by the time most Americans reach adulthood they've added inches to their waistline. And those extra inches put you at a higher risk for coronary artery disease, type 2 diabetes, stroke,...

    Tags: Aerobics, Research, National Institutes of Health, Obesity, High Blood Pressure

    8. Jan 16, 2013 |Story| Chicago Tribune

  8. Lovin' lentils

    In the crowded world of legumes, we may ignore lentils in the rush to buy red kidney beans for chili, navy beans for ham-flavored soup, black beans, pinto beans, split peas and more.
    In the crowded world of legumes, we may ignore lentils in the rush to buy red kidney beans for chili, navy beans for ham-flavored soup, black beans, pinto beans, split peas and more. That's too bad. A smart cook learns to love lentils for their variety...

    Tags: Foods and Beverages, Carrots, Soups, Lifestyle and Leisure, Salads

    9. Feb 2, 2013 |Story| Los Angeles Times

  9. This week's recipes from the L.A. Times Test Kitchen

    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...

    Tags: Jessica Gelt, Russ Parsons, Recipes, Italy, Google+

    10. Feb 2, 2013 |Story| Los Angeles Times

  10. Recipe: Mejadra

    <strong>Mejadra</strong>
    Mejadra Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi. 1 1/3 cups (8¾ ounces) green or brown lentils 4 onions (1½ pounds before peeling) 3 tablespoons flour...

    Tags: Salt, Onions

    11. Feb 2, 2013 |Story| Los Angeles Times

  11. Lentil varieties

    Here are some of the lentils we tested:
    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...
    12. Feb 2, 2013 |Story| Los Angeles Times

  12. Recipe: Lentils with kale and butternut squash

      Total time: 50 minutes Servings: 6 1 1/2 pounds butternut squash Olive oil 1/4 teaspoon ground cumin Salt and freshly ground black pepper 1 cup lentils 1 1/2 teaspoons red wine vinegar, plus more to taste 2 tablespoons olive oil 1 carrot,...

    Tags: Salt, Peppers, Onions, Cheese Corn, Kale

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