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Beans
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11/14/2012
Stewed Beans
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
Senate Bean Soup
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
07/11/2012
State Fair Chili
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
Issue #148
04/03/2012
Black Beans
These spicy Black Beans go great with Fish Tacos.
Issue #146
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
05/20/2011
Barbecued Baked Beans
These classic baked beans are a barbecue side-dish staple.
Issue #139
05/10/2011
Hoppin' John (Black-Eyed Peas and Rice)
Sandra McCray, the owner of Dave's Seafood Carry-Out, riffs on this classic dish of rice and peas by adding cumin, coriander, and other spices. She uses field peas, but black-eyed peas are a more traditional choice.
Issue #138
04/15/2011
Stewed Green Beans
Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are a favorite side dish at Martha Lou's Kitchen.
Issue #138
01/05/2012
Vegetarian Chili
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
Issue #132
01/01/2013
Hoppin’ John Soup
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
Issue #125
02/09/2010
Slow-Simmered Pinto Beans
Chiles add heat and bacon adds depth to these spicy beans, a popular side dish throughout Texas. The recipe for these spicy beans is based on one given to us by Melissa Guerra, the South Texas chef and cookbook author. Continue...
Issue #121
01/22/2010
Black Bass with Chickpeas, Clams, and Chorizo
Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue...
Issue #119
01/10/2010
Cincinnati Chili
Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue...
Issue #108
12/19/2007
Boston Baked Bean Sandwiches
Little known outside of Massachusetts, this dish is a by-product of that state's long tradition of Saturday night baked bean suppers.
Issue #108
07/13/2007
Three-Bean Salad, sans Biz
This 1950s classic is a staple of picnics and salad bars.
Issue #104
04/02/2007
Christine Galanis’s Greek-Style Vegetables
Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish.
Issue #101
01/09/2006
Hickory House Baked Beans
The original Hickory House recipe for this popular side dish called for navy beans, but author Rick Bayless prefers pintos.
Issue #76
09/01/2005
Chili Size
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
Issue #60
05/21/2007
Baked Beans
Tangy and studded with scraps of meat, these homemade beans are simply delicious.
Issue #27
03/12/2002
Jim Clark's Chili
Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years.
Issue #22
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