The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice.
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
The recipe for this comforting dish is based on one in Doña Tomás: Discovering Authentic Mexican Cooking
by Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006).
This recipe was given to us by Randy Evans, the executive chef at Brennanís of Houston.
This recipe comes from Ristorante La Botte in Stresa.
This savory recipe highlights the Tuscan affinity for white beans.
Beans are a staple of Cuban cooking, and this recipe is a delicious and popular way to cook them.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
Black beans give this dish a twist on traditional Lowcountry fare.