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Beans, Grains & Legumes

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This recipe celebrates the food of Toulouse, where Jean-Christophe Royer studied economics. During the summer, hearty...

Plus: More Vegetable Recipes and Tips

Charles Dale coaxes maximum flavor from the ingredients in this simple recipe by slowly cooking everything together i...

Plus: More Vegetable Recipes and Tips

Katy Sparks doesn't agree that nursing mothers shouldn't eat spicy foods. But if you want to lower the heat level in ...

Similar to a Mexican mole, the sauce for these baked beans is finished with chocolate, which contributes richness wit...

Cold grain salads are an ideal backdrop for all kinds of seafood, which Joyce Goldsten likes to serve hot for contras...

Hattie Austin Moseley ate this chili-like dish when she was growing up in Louisiana.

Minestra is Italian for a soup with a light broth, tiny pasta and a few vegetables, unlike minestrone, literally "big...

This main-course salad combines some of Grace Parisi's favorite Italian ingredients—pancetta, garlic, rosemary and fr...

The combination of sweet tomatoes and fresh herbs in this recipe captures the essence of southern Italy. Plus: More ...

The trick to cooking farro, a variety of wheat cultivated in Italy, is to boil it in lots of salted water, as with pa...

Plus: More Vegetable Recipes and Tips

Emeril Lagasse usually serves this salad at room temperature as a first course with slices of smoked ham and cheese,...

Emeril Lagasse makes this soup with dried chickpeas, which need to soak overnight, so plan accordingly.

This satisfying, rustic soup makes a terrific meal along with some crusty bread and a green salad.

Plus: Ultimate Thanksgiving Guide

The St. John's Athletic Club was a favorite hangout of Emeril Lagasse and his parents. He was inspired to create this...

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