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Peppercorn-sized Israeli couscous, corn, red pepper and a lime-honey dressing combine in a summery salad.

Together, the beans, the mushrooms and the other ingredients create a play of tastes and textures that is unusual and...

French fry-shaped fritters made from a chickpea flour dough are popular on both sides of the Mediterranean. In Proven...

The portions are small because this simple pasta is part of a multi-course meal. If you want to use it as a main dish...

At Theoz/Baci Catering, Theodora van den Beld tops these little rice cakes with her own salt-and-sugar-cured Northwes...

Pole beans, or broad beans, are slightly flat, hardy green beans; be sure to remove the strings from both sides befor...

Colusari red rice (grown near Colusa, California) is medium-grained and brightens from brown to burgundy when cooked....

Ethiopian black barley, a darker variety of pearled barley, is currently being cultivated in Arizona and California. ...

Peter Kaminsky's contribution to the tailgate was a white chili, made with beans, chicken and lots of cheese. The rec...

Plus: More Seafood Recipes and Tips

Be sure to cook the lentils for this dish only until they're just tender because they'll continue to cook slightly as...

Grilled wedges of garlicky escarole are combined here with tender white beans to make a simple first course that's al...

The black beans need to soak overnight, so plan accordingly.

This granola is a breakfast staple at F&W; almost everyone has asked Grace Parisi for the recipe. Plain yogurt an...

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