If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left...
Author: Pableaux Johnson
Serve as a side dish with enchiladas. Mexican Black Beans can be topped with grated Monterey Jack cheese, then covered to melt.
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength...
If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from...
Author: Anna Stockwell
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and...
Author: David Tamarkin
Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.
Author: Najmieh Batmanglij
Author: Massimo Ormani
Author: Victoria Granof
Author: Georgia Downard
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature...
Author: Anna Stockwell
Author: Alan Herman
Author: Ian Knauer
Author: Ruth Cousineau
Author: Joy Smith
Author: Barbara Kafka
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and...
Author: Lukas Volger
Author: Victoria Granof
Author: Ian Knauer
Author: Diane Rossen Worthington
This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic...
Author: Katherine Sacks
Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese...
Author: Katherine Sacks
Author: Roberto Santibañez