Author: Suzanne Goin
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
Author: Mary Klonowski
Author: Melinda Anderson
Author: Ruth Cousineau
Author: Seamus Mullen
Author: Gina Marie Miraglia Eriquez
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into...
Author: Anna Stockwell
Author: Dan Barber
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
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Beth Elon
Author: Ian Knauer
Author: Lidia Bastianich
Author: Katherine Burk
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 spinach at the end; for more garlic, pair it with...
Author: David Tamarkin
Author: Dan Swinney
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 for the ancient Incas, it is enjoying as a new...
Author: Kerri Conan
Author: Sergio Remolina
Author: The Epicurious Test Kitchen
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Author: Rhoda Boone
Author: David Burke