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Beans, Grains & Legumes

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Instead of pairing soybeans with the usual Asian flavors, this recipe calls for chipotle chiles (they add smoky flavo...

Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The ...

When chef Sera Pelle cooks lunch for the staff at Natural Curiosities, she turns to one-pot dishes like this hearty v...

“While in Los Angeles filming the second season of Top Chef Just Desserts last year, I discovered Café Gratitude...

This big, cheesy couscous cake is a wonderful way to use up leftovers, but it’s so good and fast you’ll want to make ...

These healthy vegetarian patties are coated with panko bread crumbs so they become deliciously crispy in the skillet....

After cooking in the Google cafeteria, Nate Keller and Mirit Cohen started Gastronaut (gastronautsf.com), a San Fra...

For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stu...

During her stay in Bangladesh, Naomi Duguid fell in love with dals (soupy lentil dishes) known as tok dal, or tart da...

Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...

To pump up the smoky flavors in this dish, Alyssa Gorelick grills both the stuffed poblanos and the vegetables for th...

“The key to great fried rice is starting with cooked rice that’s had time to cool and dry out, so it stays firm in th...

Chefs Andy Ticer and Michael Hudman of Memphis’s Andrew Michael Italian Kitchen worked together to make this risotto....

In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a w...

This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of includin...

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