Rancho Gordo White Bean Chili
On Thanksgiving Day, there's a very good chance you'll be serving turkey, and if you are, there's an even greater chance that you'll have leftovers. This is one of our...
On Thanksgiving Day, there's a very good chance you'll be serving turkey, and if you are, there's an even greater chance that you'll have leftovers. This is one of our...
For Nopalito chef and owner Gonzalo Guzman, preparing Mexican food is all about using pristine seasonal ingredients and cooking them simply. Growing up in the coastal city of Catemaco...
2 slender zucchini or other summer squash 1 garlic clove, minced Fresh zest and juice from 1 lemon Salt and freshly ground pepper 11/2 cups cooked, drained Rancho Gordo Flageolet...
One of our favorite restaurant accounts is Luna Mexican Kitchen, with several branches all south of San Francisco. We're waiting for a Napa location, but until then, we have this...
When Stateline Road Smokehouse opens August 8th, it will bring Kansas City style barbecue to Napa from a Paris of the Plains native, executive chef and co-owner Darryl Bell. While Kansas City...
Nopales, or prickly-pear cactus paddles, are a common ingredient in Mexican kitchens. You can often buy them precleaned, but if you need to do it yourself, we've included instructions below. ...
2 cups shredded red cabbage 1 cup cooked, drained Domingo Rojo beans, or other firm heirloom beans 1/4 red onion, chopped or thinly sliced Handful of fresh parsley, minced 1 serrano...
Emily Nunn's clever Department of Salad newsletter is an endless font of salad wisdom. If you are a salad lover, we suggest subscribing—you won't be disappointed. Of course, she was the...
Chef Tanya Holland (@mstanyaholland) is one of our culinary heroes. Inspired by the smoked trout salad from her cookbook California Soul, we swapped in our Green Baby Lima beans for...
The Salad Whisperer blog, also known as "a place for vegetable enthusiasts," has a wealth of great salad inspiration. This one is "A celebration of seasonal produce, combining the smoky earthiness of grilled zucchini...
Here's a vibrant, flavorful salad recipe from LA-based Chef Sera Pisani, known for her popular Domenica Dinette popups. The tangy, salty pistachio gremolata is the perfect complement to our creamy Royal Corona beans....
Inspired by the flavors of a classic Greek salad, this dish offers an easy, no-fuss way to savor lentils alongside all of that plentiful summer produce. 1 small red onion, thinly sliced into...
Joe Yonan is the Food and Dining editor of The Washington Post, where he writes the Weeknight Vegetarian column, and the author of the best-selling cookbook Cool Beans. As you can probably guess,...
Here's a sneak-peak recipe from our forthcoming book, The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia...
This colorful salad from Hiro Sone was a beloved favorite at his restaurant, Terra, in St. Helena, and featured in Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa...
Inspired by a recipe from Nopalito: A Mexican Kitchen by Gonzalo Guzmán and Stacy Adimando (@nopalitosf), this substantial salad highlights verdolagas, or purslane—a wild succulent cherished in Mexican cuisine. Steve...