Author: Bon Appétit Test Kitchen
Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.
Author: Joel Fuhrman, M.D.
Author: David Kamen
If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.
Author: Deborah Madison
Author: Bobby Flay
Author: Lillian Chou
I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to...
Author: Jessica Murnane
Author: Sheila Lukins
Author: Frank Stitt
Author: Ardie A. Davis
You've heard it said that the best spaghetti sauces are simmered all afternoon. If that's true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with...
Author: Marina Delio
Author: Ruth Cousineau
Author: Joshua McFadden
Author: Lillian Chou
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 at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Author: Anna Maria Musco Dominici
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Author: Rick Martinez
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Introduce legumes to your baby with this tasty combination of yellow split peas, carrots, and rice. You can use red lentils instead of the yellow split peas; it'll be just as tasty and actually quicker...
Author: Diana Moutsopoulos
Mushrooms simmered with onions, wine, and carrots make for a rich, French-style stew. Serve with egg noodles, polenta, or mashed potatoes.
Author: Scott Horten
Author: Kay Chun
Author: Jill Silverman Hough
Author: Dan Barber
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés