Luna Mexican Kitchen's Charro Beans
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...
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...
A brothy hominy and bean stew, popular in the state of Sonora, in Northern Mexico. The name translates to "painted hen," most likely referring to the colorful ingredients. Pinto beans are...
A collaboration between Burlap & Barrel and Fatted Calf resulted in our favorite new spice blend, based on the flavors in Italian classic porchetta. This recipe is from Toponia Miller of...
A regional specialty in the town of Pátzcuaro, Mexico, Tarascan soup is most likely named for the local indigenous people, now correctly referred to as Purépecha. It's generally a combination of tomatoes,...
For so many, a salad is mixed greens and boring raw vegetables. More and more, I love salads without any lettuce. I want crunch and texture—bean salads with celery, onions,...
A customer sent in a recipe from the UK paper, The Guardian, by Spanish chef José Pizarro. It was for a traditional Basque stew using Toloso beans, which are famous...
1 tablespoon olive oil, plus more for drizzling1 garlic clove, minced1 large carrot, peeled and chopped1 small bunch Tuscan kale, leaves stripped from the stems and sliced into thin...
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...
Melisa in our retail department made refried beans one day with our Santa Maria Pinquito beans. We had never tried refritos with the Pinquitos and it blew everyone away! Melisa offered...
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...
This is our go-to recipe for ribollita, shared with us by Peter Miller, author of Lunch at the Shop: The Art and Practice of the Midday Meal and How to...
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...
Marcella Hazan’s Minestrone alla Romagnola is a classic. We streamlined it a little, and also tried it in a slow cooker with great results (see note, below). Your bag of...
I was gifted a box of dates over the holidays. I was appreciative, but I wasn't prepared to be overwhelmed with joy. These were the best dates I'd ever had!...
After some noodling around in the kitchen, we came up with this dish featuring our fabulous Buckeye Beans (aka Yellow Indian Woman). Is it a stew? It's not a soup. It's...
There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the process...