Beans, Grains & Legumes

Instead of the more common bread-based dressing, Sam Mogannam's mother, Mariette, always serves turkey with this ...

Joanne Chang says, "A Chinese meal isn't complete without rice; Thanksgiving isn't complete without stuff...

Most restaurants make pork fried rice with generic pieces of barbecued meat; Andrew Carmellini uses both seared groun...

Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soa...

Eataly's vegetable counter specializes in vegan dishes—specifically, vegan dishes that people might not suspect are v...

Tabbouleh is a Middle Eastern salad typically made with bulgur (dried and ground or crushed wheat berries that are pa...

Plus: More Healthy Recipes and Tips

The secret to this delicate and refreshing butter bean salad is the dressing, made with cold, tangy buttermilk, olive...

This easy summer stew is a great opportunity to use "field seconds"—the perfectly delicious but less bea...

"Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans vers...

Plus: F&W's Grilling Guide

At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions....

Chef Way At Jaleo, the delightful Spanish restaurant in Washington, DC, José Andrés prepares this satisfyin...

Ribollita ("twice boiled" in Italian) is a Tuscan classic made from reheated minestrone. Charlie Parker spike...