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Beans, Grains & Legumes

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This fried rice, studded with sautéed chicken and smoky ham, is softer and moister than the Asian version. Any k...

Plus: More Soup Recipes and Tips

Stuffed cabbage is part of Marcia Kiesel's central-European heritage; the rich tomato and garlic-yogurt sauces she ad...

Similar to Risi e Bisi, the porridgelike Venetian dish of rice and peas, this satisfying vegetarian stew is a great w...

This dish was inspired by the crab boils of the mid and southern-Atlantic coast. Here, the requisite Old Bay Seasonin...

The dried beans need to be soaked overnight, so plan accordingly.

This hearty soup, made from the kinds of basic grains and legumes every Tunisian housewife has in her larder, is rema...

Farro, an ancient Italian grain with a wonderfully chewy texture, is available at specialty shops and Italian markets.

If you can't find any Meyer lemons, use regular (Eureka) lemons.

At Manhattan's Patria, chef Andrew DiCataldo serves these moist and creamy bean cakes, known as tacú tacú i...

Plus: More Seafood Recipes and Tips

Frank Brigtsen, the chef and owner of Brigtsen's in New Orleans, makes his own version of the spicy Louisiana classic...

Robert McGrath, the chef and owner of Roaring Fork in Scottsdale, Arizona, often pairs this regional twist on Boston ...

Cookbook author and TV personality Joanne Weir varies the vegetables in this soothing soup with the seasons. In the s...

At Uno e Bino, Andrea Buscema wraps monkfish in slices of lardo (seasoned pork fat) and cooks it until the fat melts....

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