Menu

Pulses

#Mains

SO OVER IT

Spiced lentils with lamb (yakhni’l-adas) and swiss chard in yogurt (siliq bil laban) These recipes come from Nawal Nasrallah’s Delights from the Garden of Eden, a historically-minded Iraqi cookbook. According to Nasrallah, yakhni not only describe…

#Mains

EASY A

Fried yellow rice with chickpeas, baked spinach, onions, and feta One thing I’d like to get better at is creating my own dishes without recipes. This is probably when studying old episodes of Iron Chef would come in handy, applying their lessons t…

#Mains

NO SUGAR NECESSARY

Sopa Tarasca (black bean soup, Michoacan style) Mexican cream (crema Mexicana), which is what that squiggle is, is one of my favorite condiments. Creme fraiche ain’t got nothing on it.

#Mains

REMIX

Homemade tagliatelle with lentils, pecorino romano, dill, and tomato Leftovers meal inspired by a recipe at the excellent Greek cooking blog Kalofagas.

#Mains

A FRENCH DISH, ETHIOPIAN FLAVORS

Arctic char and lentils cooked in berbere I don’t mind making my own berbere powder in a pinch, but the best of that paprika heavy spice mixture can be bought at Zenebech Injera. Tyler Cowen was not exaggerating when he declared Zenebech the best …