For my generation, “fat”, as in food containing fat, was a dirty word. Our foods were (theoretically) sugar free, and the food industry worked hard to make sure we knew they were also fat fee. Sugar and fat, we were told, were the enemies of good health. Continue reading “On Macronutrients”
Recently, I wrote about an amazing lentil stew — one I’ve had a couple of times since then. The funny thing is that I haven’t made the recipe the same way twice. In fact, what I use isn’t so much a recipe as it is a suggestion.
The basics are simple: cook lentils in well-seasoned liquid much like you’d cook risotto — add about a quarter to half cup of liquid, let it absorb into the lentils, then add more. While it takes a bit longer to make lentils using this method, I like it because the lentils absorb a lot of flavor from the liquid instead of all that deliciousness getting poured down the drain with the cooking liquid. Continue reading “One Recipe, Many Ways”