Chefs and cooks in the disability community share recipes

Chef Regina Mitchell’s Zoom cooking class begins like a lot of Zooms: friendly banter, reminders to mute here, some technical adjustments there. A few minutes after the 4:30 p.m. start time, there are about 20 people on the call. The menu for tonight: a vegetable stir-fry and a lemongrass-ginger soda.

“The blind can cook!” she says to the camera and laughs. “People say when you have lemons, you make lemonade. I turn lemons into limoncello. Or a lemon pavlova.”

Mitchell, 60, became blind as an adult. She teaches cooking through the Nevada-based organization Blindconnect and its life skills-based program, Angela’s House. On the first and second Wednesdays of the month from her kitchen in the Las Vegas Valley, Mitchell emphasizes fun and skill-sharing to help visually impaired people feel comfortable in the kitchen.

Food and cooking are essential areas where those with disabilities can often be invisible or overlooked. But

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How to cook lentils: A guide on how to cook lentils

Lentils often get the undeserved rap that they are boring. But people all over the world know the truth — that they’re versatile, satisfying and the perfect low-maintenance alternative to beans. Lentils are a staple food in the cuisines of South Asia, North Africa, the Middle East, various South America countries, as well as Greece and Italy.

These legumes may have suffered from the false assumption that anything healthy isn’t enjoyable. After all, lentils are incredibly healthy — they’re high in fiber, iron, protein and B vitamins and a source of prebiotics. They can be cooked and flavored so many ways, require almost no prep work and cook fast enough that you can enjoy them for a weekday meal. So, really, what’s not to love? Here’s a guide for how to cook lentils.

How to prep lentils

Before cooking, you’ll want to sort and rinse your lentils. Put dry

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How To Achieve Perfect Crunchy, Crispy Foods

Flavor is overrated. There—I said it. Sure, I want the food I eat to taste good, but that is the lowest possible bar I can set when cooking (for those wondering why they should listen to me—I’m a recipe developer by trade). Take scrambled eggs, for example. Other than burning them, it’s pretty hard to drastically alter their flavor. But we obviously know there is a difference between the eggs your parent made you as a kid before work and a carefully crafted French omelette, cooked and folded to perfection. That difference? Texture.

Whether you know it or not, you rely on the mouthfeel of a food just as much as its taste when determining its quality and level of deliciousness—I’m talking every single food you eat. In fact, I bet if you think of a food you really hate, I can almost guarantee your dislike stems

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