ANOTHER RECIPE from the clipping file — Cook scans many sources. This one was a surprise to me; I'd never have thought of it — though it's pretty obvious once you know. You stew lentils with a little tomato sauce, and onions and garlic of course, in chicken stock; then serve them under a salad of frisée tossed in a light vinaigrette. Delicious.
Before it, guacamole and olives with our Martini. Afterward, a Pixie tangerine, our favorite.