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?
Q: I've been making homemade yogurt for a while and I've had lots of success with breakfast recipes, mostly sweet ones. I also use yogurt to make sauces to accompany curry dishes. I'm looking for more ways to use yogurt in savory meals. How can I eat my yogurt for dinner?
Q: Both my husband and I dislike mushrooms, mainly a texture issue. We also both enjoy lots of Asian food. However, many Asian recipes call for mushrooms. Is there anything I can substitute to get the same earthy flavor or to bulk up a simple soup?
Q: My husband is vegetarian and I am not. I am actively aiming for a higher protein diet, so I frequently boost my protein by adding a bit of poultry to whatever vegetarian fare my husband is eating. It is easiest to cook most of my meat ahead of time on the weekends and freeze or refrigerate it.
Once upon a time, quinoa was an obscure, humble ingredient from the Andes. A basic food staple for Peruvians and Bolivians, it occasionally appeared at hippy potlucks and week-long yoga retreats. But no more. This healthy, high-protein seed is now having its time in the spotlight, and some say the unintended consequences of this popularity aren't good for Bolivians and Peruvians who rely on this super healthy food as a part of their diet. In short, the world demand has driven the price so high that some can no longer afford it.
Q: A small indepdendent grocery store recently started carrying kale sprouts. I only found one recipe for kale sprouts online and it came out really tasty. Anyone know of other recipes out there for kale sprouts?
Q: I'm severely hypoglycemic and have found that the best snacks for me in an emergency are legumes. I like to carry some roasted chickpeas or peanuts with me just in case, but they're getting boring since I eat them so often now.
Q: I hate all beans except green beans and edamame. My problem is the texture: the skin and chalky interior. I can do pureed beans in hummus, white bean dip, and black bean soup. But I would love to try all the wonderful bean dishes I see on Kitchn. I'd like the Kitchn readers to help me learn to love beans!