From the New York Times' Dining Section...
• A Lentil Soup to Make You Stop, Taste and Savor: The lead story this week (for us anyway) was this savory red lentil soup from Melissa Clark, spiked with lemon, tomato, and cumin.
PLUS food allergy conspiracies, crazy beer, Iranian memories of rice and herbs, and more...
• Food Allergies Stir a Mother to Action: Food allergies seem to be on the rise, and Robyn O'Brien is on a crusade against what she sees as the cause. But are her conspiracy theories correct?
• From an Iranian Cook, the Taste of Memory: How would you like a mother who says, "Please clean everywhere, and please clean the kitchen, because I am coming." Her daughter promptly obeys, empties everything out the fridge, and waits. Her mother comes and... cooks. Farokh Mehdian comes and cooks the recipes of Iran in this lovely piece about family, memory, and food. Recipes for traditional Iranian recipes are included, like Fresh Herb Khoresh, and Persian Rice.
• A Taste for Brews That Go to Extremes: Micro-breweries are trying out new things that break the mold of what you thought beer could be.
• Nori Steps Away From the Sushi: There is a lot more to be done with Nori than handrolls. Try Pork Chops with Apple Nori Purée, Yams and Edamame, Edamame With Nori Salt, or some of the other great ideas in this piece.