This is one of Faith’s favorite go-to soup-as-a-meal recipes. She prefers red lentils, simply because she finds them beautiful, but you could use brown lentils if that’s what you have or what you like. As a last step, she uses an immersion blender to thicken the soup, but you don’t have to if you like the texture of the plump cooked lentils as they are.
From Faith: It takes minutes to make this appetizer. Buy flat tostada shells (or mini cups) at the supermarket. Mix together yogurt, jarred horseradish and mayo. Layer on smoked salmon. Sprinkle with olives or chives and a splash of tequila. Done! You’ll find this recipe in his new cookbook, Jacques Pépin, Heart and Soul in the […]
Combine the inside of turkey sausages (casing removed) with chopped sirloin and turkey bacon, and you have a delicious burger on your hands. Serve it on a plate with fresh spiach and tomatoes, or on a wheat bun.
From Faith : At 4 p.m. I’m starving, and at 9 p.m. I’m on the prowl, meaning I can get into enormous calorie trouble. That’s why I’ve begun making up a bowl of tasty yogurt and spice dip for cooked or raw vegetables. I’m not one to eat in a dutiful way, but when it’s delicious […]
If you enjoy the taste of garlic Andrea Nguyen recommends using a large clove when making this recipe. This garlic yogurt sauce is tangy, creamy, and quite versatile.