Delicious. For the filling, you will need: 1 cup French green lentils 3 cups water (or to cover by about 2 inches ½ teaspoon salt 1 teaspoon ground cumin 1 bay leaf, optional 1 or 2 teaspoons chile 1 … Continue reading
A delicious winter time salad. This has a good balance of contrasting flavors: the peppery bite of the tender baby kale, the buttery fall pear, pungent blue cheese, and the crunchy slivered almonds all combine in a balanced contrast of … Continue reading
I made a second batch of Lentil Salad with Preserved lemons, and it was just as good as the first. I made sure to have enough for leftovers. No roasted red peppers this time, but plenty of fresh … Continue reading
Best Method: Boneless Prime Rib Roast (adapted from nytimes.com) Yield: serves 6-8 1 Prime Rib Roast , boneless– 3 to 5 pounds Salt and pepper A few tablsepoons of flour Garlic cloves … Continue reading
When it comes to cooking things on the grill, especially RIBS, this is usually my husband’s arena. The recipe we first had success with (Alton’s oven baby back ribs), turned out to be a little too greasy for us after … Continue reading
When it comes to cooking things on the grill, especially RIBS, this is usually my husband’s arena. The recipe we first had success with (Alton’s oven baby back ribs), turned out to be a little too greasy for us after … Continue reading
icookforleftovers 