SPICED LENTILS WITH LEEKS
Brown 1 bunch leeks (halved lengthwise and sliced crosswise)
in 3 tablespoons olive oil in a pot over medium-high heat, 7 to
8 minutes; add ½ teaspoon kosher salt. Add ¾ cup dried brown
or green lentils, 3 cups water, 1 bay leaf, 1 star anise pod and
½ teaspoon salt. Simmer, partially covered, until the lentils are soft,
25 to 30 minutes. Discard the bay leaf and star anise. Season with
salt, top with mint and drizzle with olive oil. Serve with lime wedges.SOUR CREAM AND ONION BISCUITS
Pulse 2 cups flour, 4 teaspoons baking powder and 1 teaspoon
each sugar and kosher salt in a food processor. Pulse in
6 tablespoons diced cold unsalted butter and 3 sliced scallions
until the butter is in pea-size pieces. Pulse in 1 cup sour cream.
Form into a 4-by-8-inch rectangle. Cut into eight 2-inch squares.
Bake on a baking sheet at 425 ̊ until golden, 12 to 15 minutes.Begin with Ben·
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