the ottoman tray, and I made my first standing rib roast. Which cooked an hour faster than it was supposed to. Just like the Thanksgiving turkey. Something tells me my new oven may need calibrating. Anyway, the handy meat thermometer told us when to take it out, so it was perfect, just early.
This is one of my go-to favorites because it's so healthy and quick to make. The preparation has a good rhythm to it. The chopping time is incorporated into the waiting time. Depending on the ingredients I have on hand, I've used both this Gourmet recipe, and this one. I prefer the latter, choosing red pepper over tomato, and cilantro over parsley. Both recipes are great.
Red Lentil Soup