Chopped Salad with Bean-and-Yogurt Dressing
Martha Rose Shulman’s genius Caesar salad dressing made with beans and yogurt got us thinking about bean-based dressings. We experimented and came up with this version, using our pineapple vinegar. For...
Martha Rose Shulman’s genius Caesar salad dressing made with beans and yogurt got us thinking about bean-based dressings. We experimented and came up with this version, using our pineapple vinegar. For...
A unique mixture of beans, goat cheese, and olives that can be used as a dip with bread or crackers, as a spread, or even as a topping for roasted...
A unique salsa bursting with flavor and color. What's not to love? Any white bean would work here (black beans would be good, too!). Serve it with chips for dipping, or...
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...
Yotam Ottolenghi’s seminal cookbook, Plenty, includes a recipe for fried lima beans served with a tangle of wilted greens and soft cheese. Here is our take on that recipe. Of course,...
Adapted from Fagioli by Judith Barrett, this vegetable-laden soup became a staff favorite when we made it in the Rancho Gordo test kitchen. It's based on a soup served in...
We've asked our friends at Wine Forest Wild Foods (and literally, my neighbors across the street) to help us with a recipe and Chef Staffan Terje delivered a vegetarian stew...
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!...
Lately, I've been indulging in jars of roasted red peppers from Trader Joe's. But I do roast fresh poblano chiles, often. If I have a couple, I will roast them...
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...
Our original plans to celebrate our 20th anniversary were thwarted by the pandemic. We had planned a major shindig with lots of guests and even a cumbia band, but of...
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...
I've been following Taffy Elrod on Twitter for a while but I think I noticed her sharp, insightful messages mostly during the pandemic. As we were all trying to figure...
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...
Lentils cook very quickly so you don’t have to make a huge batch and then figure out what to do with them. Unsoaked, they cook in about 20 minutes! That’s...