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This hearty soup, with its lentils and sausage, seems made for savory. For a special version, use imported Vertes du Puy lentils, which have a rich, earthy flavor. A firm whole-grain bread would be ideal alongside.
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This recipe came to The Times by way of Dalia Mortada in a Sunday Review piece she wrote about the role of food in Syria's culture She collected this simple yet flavorful dish from Ibtissam Masto, a 36-year-old mother of six, who fled to Beirut in 2013, from Idlib, Syria In Ms
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This quick, easy, and flavorful fresh pasta dish showcases summer's garden bounty using those wonderful home-grown tomatoes and fresh basil.
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You might later refer to these sprouts as "green candy" because of their tendency to sweeten as they brown in the skillet.
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This recipe is by Pierre Franey and takes 25 minutes, plus 1 hour refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Beef strips and vegetables are cooked in tomatoes with ginger, turmeric, and garlic, and served over hot rice.