First I will tell you that I meant to make Deb Perelman’s Pizza Beans. This Smitten Kitchen recipe has been one of the most talked-about and produced recipes I’ve ever known. Members of our Bean Club make it constantly and collectively they’ve made it a classic. Read more in this...

There was about a cup of garbanzos and a cup of their broth sitting in the refrigerator. I was starving. Well, quite hungry. I added some frozen spinach, olive oil and a teaspoon of our new Smoked Pimentón Paprika. Once heated through, a drizzle of my best olive oil and...

I’m not calling this dish Pozole because the chiles used are smoked Spanish paprika and I have a hunch a lot of people would not go for calling this Pozole. So instead, it’s a stew! I doubt this kind of thing exists in Spain but it sure was a hit...

Leftovers are my best friends. I had made white beans and kale the previous night, and there was about a cup left. I added some tahini and lemon juice and pureed it with an immersion blender, and then I had this wonderful dip, but not before adding a healthy dose...

  As always, some of the best dishes come from trying to use up leftovers. I’ve been on a carrot kick. I like them. I want to love them, but they tend to go bad before I can finish them. I was determined not to let that happen this time!...

As the best tomatoes of summer are winding down, I've been continuing my obsession with macerated heirloom tomatoes. I've been tossing them with fresh mozzarella over pasta and last night I made this very simple composed salad. Use leftovers or make the components especially for this dish: wild rice, macerated...