Donut Army

I've been cooking this version of a baguette -- ok, ok, technically a batard -- for 6 years now. It's extremely approachable, though of course, now that I've learned a bit more about bread technique (specifically for French breads), I may try mixing in some of the fancier techniques re: folding and slashing. But if not, this is a feasible French bread for us in a home kitchen. Typically takes me more than 4 hours to make (usually about 6). And while I should let them cool before serving, I never have waited that long. Dan Leader's 4-Hour Baguette Food52 1 1/2  c tap water, at 115 degrees 1 tsp active dry yeast 3 1/4 c flour 3 tsp coarse salt canola oil 1/2 c ice cubes Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt, then transfer dough to a lightly floured wor

I adored this. Simple to assemble -- and in fact, this is a one-pot assembly that made it even easier. (OK - if you toast the spices in advance, which you should, it's a two pot dinner + one mortar.) A quick dinner that lasted us several days as leftovers. Also ate it for breakfast with a poached egg on top. Would be delicious warm in a pita. Rice and Lentils with Curry Leaves and Ginger (Ven Pongal) Cooking Light , May 2008 1/4 tsp canola oil 2 tsp cumin seed 1 tsp peppercorn 1/2 c red lentils, dried 4 c water 1 c rice 3/4 tsp coarse salt 1/2 tsp turmeric 1/4 c cilantro, chopped 12 curry leaves Heat oil in a small saucepan over medium. Add cumin seeds and peppercorns. Cook 30 seconds, or until cumin turns reddish brown. Transfer to a mortar and crush. Rinse lentils under cold water until water runs clear. Combine lentils, 4 c water, and rice in a large pot. Stir in cumin mixture, salt, and turmeric and cook 5 minutes. Cover, lower heat, and cook 10 minutes, s

Our first attempt at Northern African food in our own home was prompted by the arrival of Flavors of Africa by the founder of Ev's Eats. Based on what we had in our pantry as the shelter-in-place order came down, we opted for this dish -- a dish which proved highly nutritious, flavorful, and filling. We served it with a simple garlic and onion flavored basmati rice. Tsebhi Birsen (Eritrean Red Lentils with Berbere Spice Mix) Flavors of Africa - by Evi Aki To make your own Berbere Spice Mix 1 tsp coriander seeds 1 tsp cardamom seeds 1 tsp fenugreek seeds 3 T smoked paprika 1 T cayenne 2 tsp cumin, ground 1tsp turmeric, ground 1 tsp pepper 1/2 tsp cloves, ground 1/2 tsp allspice, ground 1/2 tsp ginger, ground 1/2 tsp cinnamon, ground 1 tsp salt Lentils 2 T olive oil 1 onion, diced 3 T berbere spice mix 4 tomatoes, diced 1 T tomato paste 1/2 tsp ginger, minced 1 tsp curry powder 1/2 tsp cinnamon 1 1/2 c red lentils, washed and drinaed 2 c coconut