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Beans, Grains & Legumes

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There are as many different variations of the crispy lentil bread called pappadam, including a pepper one, as there a...

Crushed black peppercorns give a nice bite to this simple but elegant rice dish.

Sometimes called pepper water, this tasty and soothing Indian broth is made with small yellow lentils. Extra pepper g...

New Mexico chiles and Anaheims, their mostly milder relatives, can be either red or green. The red ones are riper and...

Maya Kaimal's father created this amazingly simple yet delicious side dish specifically for canned chickpeas.

The risotto by Frédéric Anton has the Joël Robuchon trademarks, full flavors and complexity, yet is fa...

Can you make this with canned chickpeas? Well, yes, if time is a factor, but the flavor won't be nearly so dramat...

This dish is entirely unlike North African couscous. In the first place, the grains are quite large, more like small ...

Although falafel is made from chickpeas over here, in Lebanon it is usually made from dried fava beans, with a handfu...

In India, where rice is an exalted grain, the biryani is an exalted rice dish. It's typically served at weddings and ...

In beirut, this traditional Lebanese salad, made with lots and lots of parsley and just a little bulgur, is a meze st...

Hisachika Takahashi has eaten just about every delicacy imaginable, but ask him what his favorite food is and he will...

Although this recipe calls for dried morels, it is a fabulous showcase for fresh morels if available. Buy 1 pound and...

This risotto gets its velvety texture from the asparagus puree that's stirred in before serving. Plus: More Veget...

Allow time for the beans to soak overnight for this hearty stew. Plus: More Chicken Recipes and Tips

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