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Beans, Grains & Legumes

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Eataly's vegetable counter specializes in vegan dishes—specifically, vegan dishes that people might not suspect are v...

Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soa...

Tabbouleh is a Middle Eastern salad typically made with bulgur (dried and ground or crushed wheat berries that are pa...

Most restaurants make pork fried rice with generic pieces of barbecued meat; Andrew Carmellini uses both seared groun...

Joanne Chang says, "A Chinese meal isn't complete without rice; Thanksgiving isn't complete without stuffing. This st...

Instead of the more common bread-based dressing, Sam Mogannam's mother, Mariette, always serves turkey with this ...

Surajit Bomti Iyengar uses Devika Datt Duncan's recipe for baked beans as his go-to side dish. It might seem an u...

Chef Sanjeev Chopra's soothing mixture of rice and beans is a version of a dish that many upper-class Indian fami...

Massimiliano Alajmo is fascinated with powders. He sometimes uses them in risotto, a specialty at his Michelin three-...

Dal—a thick stew or puree of beans or legumes—is a staple in every corner of India. At the Nadesar Palace i...

"I love a really flavorful pot of greens," says Melissa Perello. For this kale-and-cabbage soup, she uses just a litt...

Chefs aren't just eating at each other's restaurants when they travel, they're actually cooking in them. Los Angeles'...

George Mendes's signature dish includes poached duck breast and homemade duck confit. Buy the confit instead, and...

"I love lentils: They're packed with protein, very filling and a good source of iron," says Jill Donenfel...

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