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COOK THIS NOW Grilling Cheese With Sweet Peppers and Black Lentils My rule about salad-making is that at least one element should be Undeniably Fun. Whether the salad is kale- or lettuce-based, built with hearty grains or tossed with earthy lentils, one added ingredient should be the kind of thing you'd readily eat all by itself, using your fork to excavate each piece from the mixture and pop into your mouth one by one, leaving the rest behind. Crispy chickpeas, bits of bacon, or crunchy seed sprinkles all qualify, but lately, I'm all about oversized hunks of cheese. What We're Talking About
41 Main Course-Worthy Vegetarian Salads Big, satisfying salads that you haven’t eaten a thousand times before. Read More ► The Best Saucepans for Cooking Literally Everything We tested 10 models to find the very best one. Read More ► For the Crackliest Peach Cobbler Crust, Douse It In Hot Water Just trust us on this one. Read More ► Trending Recipes
Nectarines and Peaches With Lavender Syrup Grilled Fattoush With Halloumi and Eggplant Did someone forward this to you? Get COOK THIS NOW in your inbox.
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