Author: Roxanne E. Chan
White beans bake in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes. The result is a unique tangy, savory version of baked...
Author: Elise Bauer
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with...
Author: Kelly Mariani
Author: James Villas
Author: Rubén Martínez
Author: Amy Finley
Our basic hummus recipe is supersmooth and rich in tahini, and can be simply spread over a plate, drizzled with olive oil, and eaten with a pita.
Author: Yotam Ottolenghi
Even better over rice. Top it with sour cream and grated cheddar cheese.
Author: Steven Raichlen
There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry,...
Author: Claire Saffitz
Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine...
Author: Janice Tiefenbach
Author: Steve Silverman
Author: Moshe Nov
Author: Gina Marie Miraglia Eriquez
Author: John Pozza
Author: Lillian Chou
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: Judith Finlayson