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03/20/2013
A creamy purée of toasted walnuts adds richness and depth to this hearty kidney bean stew.
Issue #155
11/14/2012
Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California's Central Coast.
Issue #152
09/09/2012
Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart.
Issue #150
09/05/2012
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
Issue #150
09/04/2012
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
Issue #150
07/17/2012
In this dish from Jorge Boneta, former chef at the Hotel Matilda in San Miguel de Allende, the pork and beans cook together, which enhances the flavor of each ingredient.
Issue #149
07/17/2012
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
Issue #149
04/18/2012
This simple bean stew is typical of Corsica's flavorful, unpretentious fare.
Issue #147
02/11/2012
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
01/26/2012
The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot.
Issue #138
04/05/2010
Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of the garlic, onion, and chiles.
Issue #129
04/10/2009
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
Issue #120
02/18/2009
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.
Issue #118
02/17/2010
This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue...
Issue #116
09/05/2008
The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden.
Issue #114
10/02/2007
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
Issue #106
10/13/2005
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Issue #68
10/05/2001
We’ve adapted a recipe for this Caribbean soup from Ursala Krigger, a home cook from the island of St. Thomas.
Issue #47
10/23/2000
Locro, which is also made with beef, is always served as a main course, with rice.
Issue #35
10/23/2000
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
Issue #35
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