This week I decided to take the bull by the horns and cook a whole meal from new recipes. I picked a menu – Roasted Squash Potage with Spiced Crème Fraiche, Ricotta Dumplings over French Lentils, and Sautéed Escarole with Red Pepper and Garlic – from The Flexitarian ...
or, How the Seventies Are Always At Our Backs. Like many children who grew up in the immediate post-hippie years, I held a long distrust of the lentil. Unless it came in Progresso's pretty cans, it had no place in my modern household. ...