Preeti Mistry's Warming Masoor Dal
From Chef Preeti Mistry: "Masoor dal is a handy lentil due to its very quick cooking time, and the Rancho Gordo dal is so aromatic. This warming dal is like...
Recipes
Main Dishes
Paella with White Beans, Chicken, and Artichokes
There are countless variations on paella, a Spanish dish that originates from the rice-producing region of Valencia. Inspired by a recipe from chef Katie Button of Cúrate in Asheville, North...
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...
Oregano Chicken
You can make this marinade with Oregano Indio or Mexican oregano. It was inspired by a recipe by the late Diana Kennedy and I've since discovered, it's not an uncommon...
Beef, Bean, and Swiss Chard Ragout Over Polenta
Angelo Garro has been a part of the Bay Area food scene for years. His Omnivore Salt company has been making the world more delicious, and if you get a...
Puerto Rican Habichuelas
We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and...
Green Chile Pozole with Shrimp
As much as I love pork and chicken, some of my happiest memories have been made over a bucket of perfect shrimp. Any type of pozole is appropriate for any...
Black Eyed Peas and Carolina Gold Rice
Hoppin’ John has a fascinating history, with many regional variations – too many to count. One difference is the variety of field peas used. A lot of Southerners grew up with...
Roasted Cabbage with Beans and Mushrooms
Allison Robicelli is a very provocative food writer and when she's not making me laugh on Twitter, she's offering solid advice for things like cabbage. This is her technique for...
Moros y Cristianos (Black Beans and Rice)
Nowadays, modern cooks prepare the rice and beans together, but in the traditional Cuban manner, the rice and beans are cooked separately and the Moors (beans) don’t encounter the Christians...
Nut-Dusted Beans and Sauteed Greens in Bean Broth
A big bowl of sauteed greens and heirloom beans always makes me happy. One lazy Sunday l used Italian green chard and King City Pinks, and something possessed me to add a handful of dust from the...
Ayocotes with Nopales and Fiery Salsa
Nopales are prickly-pear cactus paddles that you can find in most Mexican markets and some supermarkets. You can often buy them precleaned, but if you need to do it yourself,...
Bludso's BBQ Red Beans and Rice
o Our staff test kitchen tried a new version of Red Beans and Rice from the recent book, Bludso's BBQ Cookbook (Ten Speed Press, 2022). They'd made it with our...
Molletes (Open-Faced Mexican Sandwiches with Refried Beans)
These open-faced sandwiches are a favorite Mexican comfort food. You can vary the type of bread, cheese, and toppings, but you'll want to use homemade refried beans if possible for this dish...
Todd Humphries' Polenta Gnocchi in Browned Sage Butter
We're so proud to have our polenta, grown, milled, and ground by our friends at Anson Mills. To celebrate, we asked our friend, Chef Todd Humphries of Kitchen Door here in...
Bean, Sausage, and Root Vegetable Stew
This hearty stew, based on a recipe by Hugh Fearnley-Whittingstall, is comfort in a bowl. You can use any root vegetables you have on hand. When we tried out the...