French Lentil Salad by Lisa Donovan for New York Times Cooking.

Brussels Sprout Salad with Warm Mustard Vinaigrette by Lan Lam for Cook’s Illustrated.

Wild Rice Dressing with Mushrooms and Chile Crisp by Nik Sharma for New York Times Cooking.

by Jonnyrashid

3 Comments

  1. ZookeepergameWest975

    I love that French lentil recipe.

    Will look into the others.

    Thanks.