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Beans, Grains & Legumes

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If you can't find the dried French beans called flageolets, which have a lovely, subtle flavor, substitute navy beans...

Plus: More Vegetable Recipes and Tips

The pork is rubbed with a spice mixture and left to cure overnight in the refrigerator, so plan accordingly. Plus: M...

This grain-based stuffing, a departure from the usual moist bread stuffing, combines Wisconsin wild rice with rich It...

Pomegranate syrup adds a wonderful depth of flavor to bean dishes. Served with bread and feta cheese, this stew is gr...

Before serving, remove the cinnamon stick and cardamom pods—or leave them in as a garnish, but warn your guests ...

Chef Amy Scherber recalls that she and chef Kerry Heffernan first cooked this dish when they were skiing in Colorado ...

Plus: More Seafood Recipes and Tips

If you love polenta but not the time it takes to prepare it properly, then you'll love this dish. Here, delicate grai...

To turn this into a vegetarian chili, simply eliminate the meat. Do not, however, omit the oil; it is needed to subdu...

The stock amount and cooking time will vary slightly, depending upon the type of short-grain Italian rice you use. Au...

The dried chipotle chiles give this soup a distinctive smoky flavor without adding the traditional ham hock or ham bo...

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