Black Calypso and Cauliflower Spread on Toasted Bread
This is a smart appetizer for entertaining because you can make all the components in advance and assemble them just before your guests arrive. You could also serve this as...
Recipes
Teri Adolfo's Tomato, Bean, and Coconut Soup
Teri Adolfo has been practicing Traditional Chinese Medicine, Body Work, and Ayurveda for 30 years. She works with clients diagnosed with cancer and various inflammatory conditions. Her joy is using...
Red Cabbage and Red Bean Salad
2 cups shredded red cabbage 1 cup cooked, drained Domingo Rojo, Mayan Red, or Hidatsa Red beans, or other firm heirloom beans 1/4 red onion, chopped or thinly sliced Handful of fresh...
Insalata di Corona (Corona Bean Salad)
We continue to be amazed at the simplicity and flavor of the recipes in Judith Barrett's Fagioli: The Bean Cuisine of Italy. There are 8 ingredients in this salad, including the salt and...
Ceci Piccoli and Cucumber Salad
Using cucumbers in a salad seems obvious, but they can be very wet, and after a short while, your salad might look more like a cold soup. Here, the seeds and middle...
Ayocote Morado and Charred Corn Salad
Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing,...
Arugula and Bean Salad with Pumpkin Seeds
4 cups wild arugula 2 cups drained cooked Rancho Gordo white beans, such as Ayocote Blanco, Cassoulet or Royal Corona beans 1 teaspoon Rancho Gordo Oregano Indio Olive oil Rancho Gordo...
Nut-Dusted Beans and Sauteed Greens in Bean Broth
A big bowl of sauteed greens and heirloom beans always makes me happy. One lazy Sunday l used Italian green chard and King City Pinks, and something possessed me to add a handful of dust from the...
Scott Peacock's Hearty Stew-Leaning Soup of Moro Beans with Cold-Weather Textures and Flavors
Chef Scott Peacock (https://www.chefscottpeacock.com/) remains one of the most inspirational and influential giants of the Southern kitchen. From his legendary Watershed restaurant to his collaborations with the legendary Edna Lewis...
Burlap & Barrel's Low & Slow Chili with a Golden Cornbread Top
We love the idea of doing trade in countries where there aren’t a lot of opportunities, and Burlap & Barrel is doing just that. A visit to the Burlap &...
Lentil, Leek, and Sweet Potato Stew
Inspired by a recipe in Ad Hoc at Home by Thomas Keller (Artisan, 2009). Our Pardina lentils have a mellow, balanced flavor and hold their shape well when cooked, making...
Anna Ansari's Dovga (Azeri Warm Yogurt Soup)
Recipe and photo credit: Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing by Anna Ansari (DK RED, 14 October; RRP $35) From the author: "This is dovga,...
Sylwia Vaclavek's Polish White Bean Soup (Zupa Fasolowa)
Sylwia Vaclavek is a photographer and recipe developer, and the creator of My Omni Kitchen. She generously shared this soup recipe with us. She says: "Polish White Bean soup is all...
Alexandra Stafford's Slow Cooker Gigante Beans
Here is a slow cooker stew that requires very little effort, and the payoff is a pot of stewy white beans in a rich broth, perfect for serving over polenta...
Arnab Chakladar's Kolkata via Bangkok
Is it a soup… Or is it a dal? According to Arnab Chaklader of My Annoying Opinions: "The boundary between dal and soup is a porous one; most dals can be...
Flour + Water's Pasta e Fagioli
When beans meet pasta, something magical happens. Chef Ryan Pollnow from Flour + Water Foods shared his take on the classic Italian dish, pasta e fagioli. Photo credit: Flour +...