Soups & Stews
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
We’ve adapted a recipe for this Caribbean soup from Ursala Krigger, a home cook from the island of St. Thomas.
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.