Lentils: the limitless legume

01/17/2013 | Chicago Tribune (tiered subscription model)

When cookbook author James Peterson was a poor college student, he'd whip up meals using lentils -- a nutritious but downright cheap ingredient -- for dinner after class. Now that his career has taken off, Peterson still turns to the versatile legume for easy, quick meals such as a French-inspired salad or an Indian soup.

View Full Article in:

Chicago Tribune (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY