We appreciate fennel most when it's raw and thinly sliced or slowly braised and caramelized. It's an amazing vegetable and our own Creative Director here at Rancho Gordo, Rachel Padilla, took a fine but somewhat stodgy recipe that Steve blogged about and made it her own. This is Rachel's new overhauled...

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 we tested it in the Rancho Gordo kitchen, it was a big hit. As we licked our bowls clean, we...

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 but as usual, a simple bowl with little garnish is my preferred way to enjoy them. Macerated shallots are my...

This is a flexible salad recipe featuring some of our favorite summer ingredients. Adjust the ingredient amounts based on your preferences and how many people you are serving.  Ingredients: Cooked cactus paddles (nopales), see below Radishes, very thinly sliced Corn off the cob Rancho Gordo Buckeye (also known as Yellow...

  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!...