We exclusively use Umbrian lentils in our restaurants, which are smaller than common brown lentils and are various shades of brown to green. Castelluccio, the town where the lentils come from, is a two-and-a-half-hour, winding, hilly drive over the Apennine Mountains from my house. Once you get there, you don’t feel like you’re in Umbria—or Italy—at all. There are no sunflowers. No rolling green hills. The landscape is crater-like, with fields and fields of flowering lentils. It feels more like you’re on the moon, or in Oz. When I visited with a group of friends, we ate lunch at the one trattoria in town. Of course they offered lentils, and I was surprised to find them cooked in a much heartier way than I had ever seen lentils prepared before, almost like a stew or a ragù, with pork sausage, another delicacy of that region. This is Matt’s rendition of the lentils we had that day.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.