Recipe Roundup: October 21, 2011

lentilsThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Fines Herbes Omelet [NYT] Think you know how to make an omelet? Unless you’re Jacques Pépin, there's always room for improvement. Carrot and Lentil Soup [Leite's Culinaria] Red lentils add body and depth to this vibrant-hued Aryuvedic soup.

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Recipe: Field Mushroom and Cheddar Omelet Canapés

Field Mushroom and Cheddar Omelet Canapés Topped with earthy wild mushrooms and sharp cheddar cheese, these delicious omelet canapés will make your brunch table the place to be. Get the recipe here.

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MemorEATS: Douglas Rodriguez

"My first memory of eating something was a negative experience. I ordered a Spanish tortilla omelet when I was traveling in Spain with my family. I asked for ketchup and the waiter brought me diluted tomato paste, and my father made me eat the omelet with it. It tasted horrible." –JBF Award Winner Douglas Rodriguez, Alma de Cuba, Philadelphia; Deseo at the Westin Kierland Resort & Spa, Scottsdale, AZ; and OLA at the Sanctuary Hotel, Miami Beach, FL

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JBF Kitchen Cam