Beans, Grains & Legumes

Filmmaker and chef Daniel Klein created this colorful smoked-fish and whole-grain salad after fishing for gray mullet...

Known as shorbet ads, this vividly hued lentil soup is very popular in Egypt.

In Egypt, cooks stuff this spiced rice mixture into all kinds of vegetables, like zucchini.

“When I make the dressing for the farro salad, I like to use young ginger, which is tender and easy to grate. And it'...

Italian butter beans are big and creamy, but if you can’t find them, substitute any large white bean. Chef Annie Some...

The savory flavor here comes from truffled pecorino, but you can substitute truffled butter for the regular butter in...

Boribap, or barley with rice, is a popular Korean side dish that combines white rice with plump, nutty grains of barl...

Jeff Cerciello pickles his mushrooms in a horseradish-and-juniper brine—flavors that are especially nice in winter wi...

"This butter bean gratin is based on an amazing flageolet bean gratin that one of my mentors, Frank Stitt, makes....

"I love how out of control the vegetarian culture is in this city," says chef Kevin Kathman of Minneapolis's Barbette...

"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken,&...

The idea for this hearty, risotto-style soup came to Frédéric Morin while he was sitting on a combine in hi...

Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. F&W editor Kristin Donnelly loves using it...

This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans and meat, the exact ingre...

Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.

Masaharu Morimoto recommends using a rice cooker and seasoning the rice to taste. Start with 1/2 cup of sweetened vin...

Chef Way: Bouley serves eggs en cocotte with three purees—fennel, sunchoke and polenta—plus Comté foam. Easy Wa...

Fresh beans make a beautiful crudité platter, but they can also be chopped and mixed together for a lovely late-...

Mary Hoover, who ran a soul food restaurant in Greenwood for 30 years, says that she can tell the black-eyed peas for...