Marcella Beans and Cauliflower in a Lemon Caper Sauce
New York Times contributor Hetty McKinnon recently wrote about Cauliflower Piccata, which on the face of it sounds like a cute way to avoid veal but really, the thought of...
New York Times contributor Hetty McKinnon recently wrote about Cauliflower Piccata, which on the face of it sounds like a cute way to avoid veal but really, the thought of...
We appreciate fennel most when it's raw and thinly sliced or slowly braised and caramelized. It's an amazing vegetable and our own Rachel Padilla took a fine but somewhat stodgy recipe...
In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett. It includes a handful of recipes...
In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When...
The inspiration for this came from the book on Tuscan coastal cooking, Acquacotta, by Emiko Davies (Hardie Grant, 2017). The original recipe calls for clams and no fish, but I...
This recipe comes from our friend who writes the blog My Annoying Opinions. We asked him to create a recipe for our newest garbanzo bean and he outdid himself. Serves 4...
This recipe is adapted from Salad of the Day: 365 Recipes for Every Day of the Year by Georgeanne Brennan. Georgeanne says: "Earthy, quick-to-cook lentils make a bed for this...
Nothing beats pulling a bubbling cassoulet out of the oven. Our Cassoulet beans are West Coast–grown from classic French Tarbais seed stock, and have been bred for this slow-baked dish....
When your zucchini plants decide overnight to start producing, this recipe is such a winner. It's inspired by a recipe from the new book Falastin: A Cookbook by Sami Tamimi and...
As almost everything I make goes, this one is easy to improvise with. I had morels so I used them. Maybe you have shitakes or porcini. The method is the...
When cooking chicken pozole, it’s best to use dark meat, as breasts can overcook in an instant. If you insist on using white meat, be sure to time the cooking...
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....
One of the nicest ways to eat white beans, especially Royal Coronas, is in a savory tomato sauce. I love adding soft cinnamon (canela) to tomatoes for a rich, woodsy...
It was a Sunday and guests were coming over and I got inspired. Two books, The New Spanish Table by Anya von Bremzen and Spanish Made Simple by Omar Allibhoy,...
I hadn’t cooked Buckeye (aka Yellow Indian Woman) beans for quite awhile. They’re small and dense but somehow creamy at the same time. I think they’d be great in a chili...