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Beans, Grains & Legumes

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The sublime texture of this airy yet slightly chewy cheese soufflé comes from stone-ground grits, which are avai...

This Cajun rice dish is called dirty because the ground poultry livers turn the grains a brownish gray. Susan Spicer ...

This is one of Toni Robertson's signature dishes: a vegetarian take on a festive traditional Moroccan dish called bis...

Growing up in Burma, Toni Robertson learned to prepare Indian dishes from a neighbor. This main-course salad was insp...

Unlike Gouda made from cow's-milk, goat's-milk Gouda has a wonderful peppery flavor that cuts some of the risotto's ...

Edamame—that's the Japanese name for whole soybeans—may not be as commonplace as celery, but they are becoming more a...

This nontraditional risotto recipe can be made almost one hour ahead and reheated before serving.

Patricia Wells tries to begin as many meals as possible with soup. Soup is generally filling, light and low in fat an...

Farro (Italian spelt) is nutty, chewy and, Alex Urena believes, totally soothing.

Plus: More Soup Recipes and Tips

Pork and white beans are classic partners in Tuscany. Barbara Lynch adds her own twist by using spicy sausage in this...

The dried split fava beans are cooked until they become an ultra-creamy puree that can be molded. Serve as a spread w...

If you think cinnamon seems odd with beans, you've underestimated what Turkish cooks can do with spices.

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