Ethnic Sensations

February 2012
This stunning, orange-colored vegetarian lentil soup is hearty winter fare at its best--packed with bold flavors and heart-healthy nutrients, such as beta-carotene.

July 2011
This easy, bright Asian-inspired carrot slaw is light on the fat and calories since it contains no mayo or sour cream, and, only a small amount of honey is used.

September 2010
This is a fall comfort food dish at its best— a savory pork ragu seasoned with pancetta and fresh sage served over hot penne, a dish that can be brought to the table in under 45 minutes— no kidding!

July 2010
The Provençal counterpart to the Pesto of Genoa, Pistou (pees TOO) is an intensely-flavored, uncooked, fresh herb and vegetable sauce composed of crushed garlic, basil, tomato and olive oil.

June 2010
This quick and easy vegan soup is upscale comfort food at its best: nourishing, easy-on-the budget and soul-satisfyingly good, even for carnivores!

September 2009
This well-marbled, flavorful cut of meat is perfect for braising— a long, slow culinary technique that breaks down connective tissue, rendering fall-off-the-bone, fork-tender meat.

April 2009
Take a sip of this soup and you’ll be seduced—the slightly sweet, earthy French lentils are transformed by the warm spice notes of the toasted cumin and mustard seed, which is followed by a kiss of heat from the sweet, red jalapeño.

February 2009
Europe’s new top chefs are looking to the relatively unheard of Basque region for inspiration.

September 2008
Lentils, also known as pulse, are members of the legume family. They are classified according to their size, either large or small, and come in a variety of colors – green, brown, orange, yellow, red and black.