Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.
Author: Bricia Lopez
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz
Author: Todd English
Author: Mark Bittman
Author: Judi Kerr
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: John Pozza
These soft and spicy beans the best version of a vegetarian chili, with black beans standing in for the usual pinto or kidney beans.
Author: Melissa Clark
Author: Susan Herrmann Loomis
Author: Brian Scheehser
Author: Anna Thomas
Author: Julian Marucci
Author: Jane Stern
Author: Miriam Backes
Author: Moshe Nov
Author: Gelareh Asayesh
The recipe for red velvet cake has been around since the 1920s, when the cake was the signature dessert at the Waldorf-Astoria Hotel in New York City....
Author: Rocco DiSpirito
Author: Catherine S. Vodrey
Author: Crescent Dragonwagon
Author: Mark Flemming