This recipe features bass accompanied by potatoes and thyme.. Get the Recipe.

This salad, as its name suggests, can be served warm, but it’s versatile enough to enjoy at room temperature or chilled.Vibrant and cozy, it’s a salad that comes together in only 30 minutes — lentils, dressing, kale, and all.

2024 F&W Best New Chef Karyn Tomlinson of Myriel in St. Paul, Minnesota, uses French lentils, a small variety with a slight piquant finish that are hearty enough to retain their shape even when cooked for long periods of time.They don’t go mushy, making them the prime choice for salads such as this one.Add the chopped kale to the pot of lentils, and let the residual heat soften and wilt the hearty green.

The soft, tangy goat cheese and sweet roasted red peppers balance out the flavors for a sweet, zippy, smoky dish..What are French lentils?.

Generally speaking, lentils are classified into four categories: brown/green, red/yellow, and specialty, like beluga and French lentils.

French lentils are small, and dark green, with a slightly piquant finish.At my restaurant, I cooked rice in a rice cooker, and I didn't measure the water.

I just look at the amount of water over the rice in the rice cooker, and know it would be the right amount of water, so I think that's what my mother did.And no, I didn't absorb that at all..

The other kinds of rice that she made, I never made them.I mean, I saw a little bit of the beginning, and I saw the finished product, but I don't know that I ever paid any attention to the middle.