I have a question about the recipe "Crispy Roasted Shallot and Lentil Sheet Pan Mujadara" from Sarah Jampel. Your thoughts on using brown jasmine rice in this instead of long-grain white rice? ;o)
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)