A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Canned beans get an upgrade thanks to garlic and spices.
Author: Bon Appétit Test Kitchen
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.
Author: Paul Grimes
Author: Frances Mayes
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: Seamus Mullen
Author: Jean Anderson
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
Author: Rosita Missoni
This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties.
Author: Melissa Hamilton
Author: Carla Snyder
Author: Hugh Fearnley-Whittingstall
Author: Mary Klonowski
Author: Joyce Goldstein
Author: Crescent Dragonwagon
Author: Hilary Shevlin Karmilowicz
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Bon Appétit Test Kitchen
Author: Ania Catalano
Author: Daniel Boulud
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Lidia Bastianich
Author: Sergio Remolina
Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best...
Author: Irene Rutigliano
Author: Alex Palermo
Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.
Author: Michelle Obama
Author: Paul Grimes
Author: Victoria Granof
Author: Hugh Fearnley-Whittingstall
Author: Katie Sullivan Morford
Author: Lynn Alley
Author: Rick Rodgers
Author: Ryan Hardy
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Author: Susan Spungen
Author: Kemp Minifie
Author: Ivy Manning
Author: Deborah Madison
Author: Ellie Krieger
Author: Maya Kaimal