Beans, Grains & Legumes

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

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

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

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

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

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

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

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...

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...

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

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

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