Some days we have our acts together. Some days we just plain don't. That's life. For the days when those good intentions to make lunch ahead don't go quite as planned, here are a few pantry staples that make a very good emergency lunch.
Most energy bars, whether store-bought or homemade, include nuts as a primary ingredient. That's why I was thrilled to discover The Good Bean's Fruit & No-Nut Bar, a wholesome snack for the nut allergic or those looking for something different.
I make hummus more often than I buy it. I find that not only is it inexpensive and fast, but making my own hummus tastes far better than the varieties I find at the grocery store. Fresh hummus has a spicy garlic taste that just never comes through in hummus that's sat on shelves for weeks or longer. But in all of my hummus making, I had never heard of this particular tip. Have you?
Red beans and rice is a true Creole classic! Like many of the best Louisiana dishes, it is made up of humble ingredients that, after a long simmer, are transformed into a bowl of rich, creamy comfort food. It is truly Southern cooking at its core, and perfect for an upcoming Mardi Gras celebration (or even just to ease the early-February chill).
Q: I made a soup last week with lentils and split peas, but I don't know how old the split peas were. They smelled musty, but I only realized it was the legumes after I had started cooking the soup. Were my lentils or peas bad? Will I get sick if I eat the soup?
There are a million and one ways to make chili. All of them are excellent and all of them are sure to satisfy a large crowd of hungry people. Whether you like your chili with ground meat or chuck roast, pinto beans or no beans at all, the basic method for making it is the same. Want to make a very good pot of chili? Here's how.
Sometimes great recipes happen by accident, like this insta-classic black-eyed pea dip. This past weekend, I was planning on doing laundry and lounging around the house, but my fiancé seemed to have other plans.
Eggs and I have a hot-and-cold relationship. Some months I can't stand them and then, suddenly, I find myself in a phase where I find them deeply satisfying. Maybe it's the chilly weather or the desire for simple, inexpensive meals, but this is one of those "put an egg on it" moments when I'm inclined to top any lunch or dinner with some sunny protein, especially when that meal involves braised lentils and silky ribbons of chard.
It's January, which means we are all craving food that is a little lighter, a little healthier, and a little more in line with the way we've resolved to eat this year. But at the same time, it's January and when we're wrapped up in sweaters and blankets, it's comfort foods we're dreaming about. That's where this recipe comes in. With its rich, mushroom-studded filling tucked under a layer of soft mashed sweet potato, it has all the hallmarks of a good shepherd's pie, but it's completely vegan — and includes a secret ingredient that adds body and creaminess to the filling, without any cream.
Dried lentils are a pantry essential in most of our kitchens, and come cooler months they're a go-to ingredient for a quick weeknight meal. Lentil soup may be a favorite, but don't forget all the other things you can make with lentils. From spicy lentil wraps to wild mushroom lentil burgers, here are 10 non-soup lentil recipes we're craving this winter: