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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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heat water in a small saucepan over high heat until boiling. add lentils and reduce heat to low. simmer until almost all of the liquid has been absorbed, about 15 minutes. drain through a fine mesh strainer and let cool to room temperature, about 20 minutes. place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment and pulse until lentils are broken up, about 10 pulses. with the motor running, add oil, lemon juice, salt, and pepper and blend until evenly incorporated, about 30 seconds. scrape down the sides of the bowl and blend for 40 seconds more or until smooth.