Author: Marie Devito Crowley
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
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 than the sum of its parts. There are literally dozens...
Author: Debbie Koenig
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 love.
Author: Paul Grimes
Canned beans get an upgrade thanks to garlic and spices.
Author: Bon Appétit Test Kitchen
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 (and easy) start to an autumn meal.
Author: Frances Mayes
Author: Maricel Presilla
Author: Seamus Mullen
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
Author: Nancie McDermott
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
Author: Carla Snyder
Author: Mary Klonowski
Author: Jean Anderson
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Hugh Fearnley-Whittingstall
Author: Lidia Bastianich
Author: Bon Appétit Test Kitchen
Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.
Author: Michelle Obama
Author: Hilary Shevlin Karmilowicz
Author: Crescent Dragonwagon
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
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 and omitting the pork. Either way, it's best...
Author: Irene Rutigliano
Author: Daniel Boulud
Author: Rosita Missoni
Author: Paul Grimes
Author: Ivy Manning
Author: Crescent Dragonwagon
Author: Hugh Fearnley-Whittingstall
Author: Lynn Alley
Author: Katie Sullivan Morford
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Author: Kerri Conan
Author: Sergio Remolina
Author: Kemp Minifie
Author: Ania Catalano
Author: Alex Palermo
Author: Joyce Goldstein
Author: Victoria Granof
Author: Shelley Wiseman
Author: Susan Spungen