Thai Red Lentil Soup with Aromatic Chile Oil

I look for ‘drama in the mouth’ when eating…I am always on the lookout for bursts of pronounced flavors. – Yotam Ottolenghi, renowned chef and author I’ve been deeply absorbed in London-based, Jerusalem-born Yotam Ottolenghi’s new cookbook, Plenty More, since it was released earlier this month. Like Plenty, it’s filled with recipes that make vegetarian… Read More

Ancient Grains for Modern Meals Cookbook Giveaway

We are, happily, in the midst of a whole grain renaissance. But we also know that people who are still awakening to whole grains need great recipes, derived from tradition yet re-imagined for the contemporary palate. Thanks to Maria Speck we now have such a book. — Peter Reinhart, author of Whole Grain Breads and Artisan… Read More