Beans, Grains & Legumes

Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.

"Tamales are often made by Mexican matriarchs to feed a crowd at parties or weddings," says chef Alex Stupak....

At San Francisco's Saison, chef Joshua Skenes slowly roasts various brassicas (plants in the mustard family, like bro...

Chef Quinn Hatfield cooks big batches of pearled barley and quinoa to keep in his refrigerator for this hot cereal, w...

Chef Ryan Poli of the soon-to-open Tavernita in Chicago became interested in vegan cooking because his girlfriend fol...

In Russia, people often make this red lobio with kidney beans. The recipe below substitutes cranberry beans because t...

Bklyn Larder sells fantastic prepared foods and locally sourced products. This recipe is from its upcoming cookbook.

"I like to add something unusual to a dish," says Yotam Ottolenghi about including caraway—a spice often used in nort...

In this fluffy salad, Yotam Ottolenghi blends South American quinoa with nutty Camargue red rice from southern France...

At New York City's Craft, Tom Colicchio pairs chef James Tracey's pea-bacon risotto with Mark Tarlov's Oregon Pinot N...

This is a lazy cook's risotto. Instead of slowly adding stock to rice and stirring constantly, you add it all at ...

Cookbook author Marcy Goldman started baking matzo with her young sons after touring a temporary factory at a local s...

Chef Art Smith of Washington, DC's Art and Soul restaurant loves to toss whole grains, like farro, into his green...

Mussels are lean, but the huge hunks of bread and french fries they're usually served with are very caloric. Chef...

This classic Punjabi dish, called masaledar cholay, is often served as part of a big Sunday lunch, along with raita, ...

"In this industry, you often don't eat when you need to," says Ronnie Killen. "What helped me lose we...

Making this slightly smoky bean stew is very easy: Just sauté vegetables: add water, ham hock and beans; then le...

Eating vegan for a month led Richard Blais to examine his pantry more closely. He discovered that ground porcini mush...

Art Smith of Washington, DC's, Art and Soul restaurant says that eating breakfast speeds up his metabolism and also f...

For this main course, do as Jonathon Sawyer does and prepare farro much as you would risotto: Add stock slowly while ...