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From Recipes I've become rather enamored of lentils lately. They're cheap, versatile, and more nutritious than carbohydrates like rice and pasta (lentils are a legume, like beans). They're a go-to ingredient when you want to stretch a meal a bit further. Lentils and sausage are a classic combination, often as a stew, probably because it's such an affordable way to serve a lot of people. The sausage becomes a seasoning, rather than the main event. This recipe, from Stéphane Reynaud's http://www.amazon.com/exec/obidos/ASIN/0714847909/serieats-20">Pork & Sons (previously a "Cook the Book" on Serious Eats), simmers the sausages in the same pot as the lentils so the flavors and fats infuse. The earthy lentils are then tossed with a balsamic-based vinaigrette that's fortified with a little bacon (which is never a bad thing), then... [read full story]
