Early January 2008 and I am having my annual tidy up of the pantry. The “lentil shuffle” as I call it, as that is basically what the job entails. Sorting out the pantry always results in my making something bean or lentil oriented. I think it must remind me of just how many I have. What follows is a rather hot bean curry. You could cool its ardor by skipping a chile or two. The greens offer a hit of cool freshness on top of the substantial and deeply spiced beans. A speedier version, suitable for a midweek supper, can be made with canned beans. There is no real reason why you shouldn’t use any dried or canned beans you wish here. Chickpeas will work well too. If I do decide to open a can instead, then I use three 14-ounce (400g) cans.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.