Ethnic Sensations

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.