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Beans, Grains & Legumes

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

"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...

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...

“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...

Dan Barber is a big proponent of using whole grains, which are healthier and more delicious than the processed kinds....

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

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

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

Polenta is the Italian name for cornmeal. Here, it’s grilled until crisp and served with sautéed spinach and a c...

Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove...

Coconut and kaffir lime are high on the list of favorite flavors in Sera Pelle’s household. She has a kaffir lime tre...

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