From the LA Times
As culinary fashion continues to wind inexorably lower on the luxury scale — from tournedos to beef cheeks, from foie gras to pork belly — it was probably inevitable that we would eventually come to lentils.
Representing the lowest and plainest possible food denominator since biblical times, when Esau traded his birthright for a bowl of soup made from them, lentils have always been regarded as a food you would eat only when you absolutely had to.
Yet look at a restaurant menu today or visit an upscale grocery and you'll find lentils that come in a rainbow of colors and bear an atlas of place names.
You'll find lentils that are reddish pink, canary yellow and pure ivory. Many chefs swear by the dark green lentils from Le Puy in France, but at Mozza, chef Nancy Silverton won't use anything but the tiny tan Castelluccios from Italy's Umbrian hills. You'll even find lentils called beluga, after the ultimate in luxury foods, caviar.
I've cooked with lentils for years, but in a dabbling way. When I could find Castelluccios, I used them, and when Trader Joe's stocked lentils from Le Puy at a great price, I'd buy them. But usually I just cooked whatever the supermarket had on hand.
But with lentils becoming socially acceptable, clearly a more organized analysis was overdue.
Another workhorse of a vegetable, Butternut Squash is always on my shopping list and in my inventory during the fall and winter months.
Maybe it's because I grew up in New England, home of New England Clam Chowdah. Or maybe it's because it was my mom's favorite soup. All I know is that every winter, as sure as the leaves fall from the trees, I crave a bowl of steaming hot corn chowder.
Sweet potatoes are having their moment—at least according to my favorite New York Times reporter, Kim Severson. It seems their new fame is largely due to the popularity of sweet potato fries.