Author: Patrice Keller Kononchek
Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.
Author: Amiel Stanek
Author: Grace Young
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Author: Ivy Manning
Author: Bon Appétit Test Kitchen
Check out this recipe for Instant Pot chili. Slow-cooking and chili-making are a match made in heaven.
Author: Daniel Shumski
Author: Lisa A. Wilson
Author: Lori De Mori
Author: Susan Spungen
Author: Anita L. S. Eberhardt
Author: Jeff Cerciello
Author: Lori De Mori
Author: Steve Johnson
Author: Harley Pasternak, M.Sc.
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg,...
Author: Rick Martinez
This vegan Southwestern take on lasagna comes from health expert Dr. John McDougall.
Author: Dr. John McDougall
The pressure-cooked combination of sweet, smoky, and hot and the freshness of the greens is delicious any time of the year.
Author: Kathy Hester
Author: Homa Khakpour
Author: Bon Appétit Test Kitchen
Author: Molly Stevens