, 59% of U.S. consumers say they trust private-label products — especially when those products are endorsed by retailers they already rely on.

In a small skillet, melt the remaining 1 tablespoon of butter.Add the cumin seeds and dried chiles and cook over moderately high heat until fragrant, about 30 seconds.

Scrape the cumin-chile butter into the mung beans and stir in the lemon juice, cilantro and tomato; season with salt.Ladle the bean stew into bowls, top with the fried onions and serve.. Make Ahead.The beans can be refrigerated for up to 3 days.

The fried onions can be refrigerated overnight.Crisp in a 350° oven for about 3 minutes..

Originally appeared: March 2013.Makes 3 quarts, 10 to 12 Servings.

4 ounces bacon, chopped.Add mushrooms; cook, stirring occasionally, until lightly browned and tender, 6 to 8 minutes.

Sprinkle with remaining 1/4 teaspoon salt and set aside.. Preheat broiler to high with oven rack 6 inches from heat.Place 2 quenelles in each of 8 (12-ounce) gratin dishes and spoon 1/2 cup lobster sauce into each dish over quenelles.

Place gratin dishes on a rimmed baking sheet and broil until sauce begins to bubble and lightly brown, 2 to 4 minutes.Set hot gratin dishes on serving plates.. Divide mushrooms and crayfish tails evenly among gratin dishes.