In the Red
Red Lentil Soup with North African Spices
Red lentils cook quickly into a nubbly puree, but their mild flavor requires a bit of embellishment. We start by sautéing onions in butter and use the warm mixture to bloom some fragrant North African spices. Tomato paste and garlic complete the base before the addition of the lentils, and a mix of chicken broth and water gives the soup a full, rounded character. After only 15 minutes of cooking, the lentils are soft enough to be pureed with a whisk. A generous dose of lemon juice brings the flavors into focus, and a drizzle of spice-infused butter and a sprinkle of fresh cilantro complete the transformation of commonplace ingredients into an exotic yet comforting soup.
Brussels Sprout Salad
by Lan Lam
Though most often sautéed or roasted, raw Brussels sprouts make a great salad green. My method has always been to slice the raw sprouts thin, dress them, and let them sit—steps that help tenderize the tough leaves and brighten their pungent flavor. Sprouts also take well to punchy dressings and bold additions like rich nuts and cheeses, tangy dried fruit, and even smoky, salty bacon.