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In "Quick & Dirty," Salon Food's Mary Elizabeth Williams serves up simplified recipes and shortcuts for exhausted cooks just like you â because quick and dirty should still be delicious.
You need a cure for your winter blues when the gray sky's been hanging roughly six inches over your head for a solid week, when the wind is rattling the windows and when the idea of a snow day just isn't cute anymore. I give you: lentils.
Lentils, like their old friend barley, too often get typecast in the role of "soup thing." This is unfortunate, as anyone who's ever eaten dal will attest, because lentils are just so, so good. They're cheap and nutritious; they keep in the pantry forever. Lentils make you feel like you've been fed — like really fed, with real food. I can't improve upon the great Laurie Colwin's assessment in her classic "Home Cooking" that "lentils are friendly — the Miss Congeniality of the bean world. They take well to almost anything."