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Flay is a welcome presence, and the succession of gifted cooks who take a look at their mettle may inspire your next weeknight meal. Here’s an old family recipe for a classic Southern consolation food. “I do not know if it will get anyone a husband, but the one I have beloved it. I am somewhat embarrassed to say that we had leftovers for breakfast this morning!” says reviewer cookin’mama. Whether made for breakfast, lunch, or dinner, pancakes are at all Food & Cooking News times a consolation food. This pancake recipe has almost 15,000 five-star scores, so it’s secure to say it has been vetted and accredited by our group of residence cooks.

These small items are washed to eliminate the surplus salt, cooked individually, then added to a preparation of black lentils, onions, and carrots, along with sausages. This is a somewhat filling countryside winter dish that you will not find in restaurants. It is, rather, homemade — or yow will discover it pre-cooked in supermarkets. Gigot d’agneau is slowly cooked on an oven rack, with potatoes positioned on the rack beneath. That final detail makes all the distinction, because the juices from the meat fall onto the potatoes, making them notably gentle and engaging. Lamb is not the preferred meat in French gastronomy; that might be beef, duck, pork, and chicken—almost something other than lamb.