Two bunches of lemon thyme, a pound of sweet butter, two plump chickens, a ball of fresh mozzarella and an armload of bright bell peppers. I pick these up at the market, and with the odds and ends I ...

As soon as the sun starts setting before 5 p.m., I brace myself to battle the doldrums that tend to set in with the diminishing light. Making sure I get outside for a walk in the daytime helps, as ...

Aran Goyoaga, author of the new cookbook Cannelle et Vanille Bakes Simple, has the magic touch when it comes to easy, delicious, gluten-free recipes. Take this fall roasted vegetable and lentil salad: ...

Maras or Aleppo pepper or crushed red pepper (for sprinkling) 1. In a large soup pot over medium heat, heat the olive oil. Add the onion, celery, and carrots. Cook, stirring occasionally, for 8 ...

Pigeon peas (arhar dhal, toor dhal) is the preferred legume for this sour and spicy soup, but split peas or red lentils may be substituted. Pick over the dhal thoroughly for any foreign seeds or ...

This decadent lentil and vegetable stew — a spin on dhansaak — is one the best examples of what can emerge as a happy consequence of migration and the mingling of different cultures, in this case ...

Elevate your salad game with this **French Lentil Salad with Roasted Vegetables**! It combines earthy lentils with caramelized roasted vegetables, a zesty mustard vinaigrette, and creamy goat cheese.

The Red & Black is a 501c3 nonprofit. Please consider a one-time gift or become a monthly supporter. Cancel anytime. Perfect for vegetarians and veggie-lovers alike, this healthy lentil vegetable soup ...

This spiced lentil vegetable soup is made in one pot with pantry staples like lentils, diced tomatoes, and warming spices ...

Living a mindful and balanced life includes cultivating a healthy relationship with food. Living a mindful and balanced life includes cultivating a healthy relationship with food. In this segment of ...

Instructions: In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute. Add tomatoes, broth, ...

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