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Beans, Grains & Legumes

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This earthy salad, a Kotsoni family recipe, makes a lovely counterpoint to the Potent Garlic Dip.

Wilted Swiss chard makes an elegant topping for this truffle-scented bruschetta, or you can substitute large spinach ...

Cannellini beans dressed with good olive oil are a staple first course in trattorias. Combine them with salmon and di...

Plus: More Vegetable Recipes and Tips

Bell peppers welcome almost any savory stuffing, not just the usual mix of beef or sausage and rice. Couscous makes a...

This salad was inspired by With the Grain (Knopf), a cookbook written by David Page's neighbor, Raymond Sokolov. P...

David Page's mom always made the tastiest baked beans in the family, but now David has come up with a recipe that may...

This outdoor version of the Spanish classic is best made in a paella pan over a wood fire; the wide open pan allows t...

Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

You can use just about any canned frozen or leftover beans for the dish. There's nothing new about refrying beans, bu...

Chewy Italian couscous, also called freula, is a Sardinian-style toasted semolina pasta. It comes in small, medium an...

Throughout the South, a hot pilaf of beans, salt pork and rice is known as hoppin' John; in South Carolina it's s...

Serve John Fleer's southern-style bean-and-bell-pepper salsa with the Sweet Tea-Cured Roast Pork or on its own as a s...

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