Chef Scott Peacock (https://www.chefscottpeacock.com/) remains one of the most inspirational and influential giants of the Southern kitchen. From his legendary Watershed restaurant to his collaborations with the legendary Edna Lewis...
We love the idea of doing trade in countries where there aren’t a lot of opportunities, and Burlap & Barrel is doing just that. A visit to the Burlap &...
Inspired by a recipe in Ad Hoc at Home by Thomas Keller (Artisan, 2009). Our Pardina lentils have a mellow, balanced flavor and hold their shape well when cooked, making...
Recipe and photo credit: Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing by Anna Ansari (DK RED, 14 October; RRP $35) From the author: "This is dovga,...
Sylwia Vaclavek is a photographer and recipe developer, and the creator of My Omni Kitchen. She generously shared this soup recipe with us. She says: "Polish White Bean soup is all...
Here is a slow cooker stew that requires very little effort, and the payoff is a pot of stewy white beans in a rich broth, perfect for serving over polenta...
Is it a soup… Or is it a dal? According to Arnab Chaklader of My Annoying Opinions: "The boundary between dal and soup is a porous one; most dals can be...
When beans meet pasta, something magical happens. Chef Ryan Pollnow from Flour + Water Foods shared his take on the classic Italian dish, pasta e fagioli. Photo credit: Flour +...
One of our favorite recipes from The Bean Book (Ten Speed Press, 2024). Photo by Ed Anderson. We asked our friends at Wine Forest Wild Foods to help us with...
We've been enjoying Noah Galuten's The Don’t Panic Pantry Cookbook: Mostly Vegetarian Comfort Food That Happens to Be Pretty Good for You, his very entertaining Substack account. A recent post...
One of the highlights from the Heirloom Bean Encuentro with Alta Baja last year was Chef Luis Pérez's vegetarian Gallina Pinta. We begged him for the recipe, and he...
Here in Napa, it's fair to say that we're all smitten with chef Todd Humphries. His current home run is Kitchen Door, downtown, and a hop, skip, and a jump...
Recipe and photo by Asha Loupy for Diaspora Spice Co. From Asha: "My two secret ingredients for the best lentil and vegetable soup aren’t what you’d expect: garam masala and...
Recipe from Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij (Mage Publishers)Photo credit: www.najmieh.com Note from the author: In Iran, it is customary to...
Pardina lentils are used in all kinds of dishes in Spain, including Lentejas, a rustic stew that has become a national dish. 1/2 pound dried Rancho Gordo Pardina Lentils 2 tablespoons olive oil...
Timothy Pakron of Mississippi Vegan has a talent for building flavor in every dish. He describes this lentil soup as “comforting yet bright, with layers of flavor,” and we couldn’t agree...