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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
04/10/2008
Randy Evans’s Southern Peas
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
Issue #111
06/21/2007
White Bean, Tuna, and Red Onion Salad
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Issue #46
11/08/2007
Green Gram Beans with Coconut
Legumes, known collectively as dhal, are—along with rice—the staff of life in south India, providing protein in a vegetarian diet.
Issue #45
10/17/2000
Dried Favas Stewed with Onions and Tomatoes
In Crete, as elsewhere in Greece, ''fava'' is a dish of stewed yellow lentils, not fava beans at all—but favas, fresh or dried, are another popular Cretan vegetable, especially in soups and stews.
Issue #43
10/19/2000
Dandelion-Lentil Soup
Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.
Issue #34
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.
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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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