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02/11/2012
New England-Style Baked Beans
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
Issue #145
02/29/2012
Menu: A New England Baked Bean Supper
A hearty, New England style baked bean supper, with slow-cooked baked beans, soft Parkerhouse rolls, sliced ham, slaw, and apple pie.
Does Not Apply
06/18/2010
Chickpea and Lentil Salad with Feta, Cilantro, and Onions
Chef April Bloomfield, of The Spotted Big in New York City, turns a satisfying combination of chickpeas and lentils into a creamy salad with the addition of tangy feta.
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05/27/2010
White Bean and Garlic Scapes Dip
Garlic scapes are a spring delicacy: if you see them at your market, pick them up and whip up this dip that uses common kitchen staples, including white cannellini beans and olive oil. Continue...
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Source: New York Times
05/06/2010
Rainbow Mango and Quinoa Salad
This colorful salad, from the blog site Eggs on Sunday, is a delicious combination of creamy mango, nutty quinoa and crispy cabbage. Continue...
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Source: Eggs on Sunday
09/21/2009
Curried Tempeh Taco Salad
Curry powder and a splash of soy sauce give this tempeh salad a round and satisfying flavor.
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Source: Healthy Cooking Community