Author: Marie Devito Crowley
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful...
Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater...
Author: Debbie Koenig
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Author: Joyce Goldstein
Author: Hugh Fearnley-Whittingstall
Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock...
Author: Irene Rutigliano
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll...
Author: Paul Grimes
Author: Maricel Presilla
Canned beans get an upgrade thanks to garlic and spices.
Author: Bon Appétit Test Kitchen
Author: Mary Klonowski
Author: Carla Snyder
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served...
Author: Bryant Terry
Author: Paul Grimes
Author: Seamus Mullen
Author: Sergio Remolina
Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.
Author: Michelle Obama
Author: Victoria Granof
Author: Nancie McDermott
Author: Crescent Dragonwagon
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
Author: Lynn Alley
Author: Hugh Fearnley-Whittingstall
Author: Hilary Shevlin Karmilowicz
Author: Alex Palermo
Author: Kerri Conan
This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties.
Author: Melissa Hamilton
Author: Bon Appétit Test Kitchen
Author: Jean Anderson
Author: Katie Sullivan Morford
Author: Shelley Wiseman
Author: Lidia Bastianich
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Author: Dawn Perry
Author: Thomas Keller
Author: Kerri Conan
Author: Rick Rodgers
Author: Ania Catalano
Author: Frances Mayes
Author: Daniel Boulud