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Beans, Grains & Legumes

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"This breakfast will make your day so productive," says Jill Donenfeld about her maple syrup–sweetened quinoa. Quinoa...

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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