Joe Yonan is the Food and Dining editor of The Washington Post, where he writes the Weeknight Vegetarian column, and the author of the best-selling cookbook Cool Beans. As you can probably guess,...
Here's a sneak-peak recipe from our forthcoming book, The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia...
This colorful salad from Hiro Sone was a beloved favorite at his restaurant, Terra, in St. Helena, and featured in Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa...
Inspired by a recipe from Nopalito: A Mexican Kitchen by Gonzalo Guzmán and Stacy Adimando (@nopalitosf), this substantial salad highlights verdolagas, or purslane—a wild succulent cherished in Mexican cuisine. Steve...
An intriguing salad from America’s Test Kitchen's The Complete Beans and Grains Cookbook. From ATK: "Many lentil salads are made with boiled lentils, but we decided to fry ours in this...
We'll be enjoying this sweet, spicy, herby dish from Arnab Chakladar's blog My Annoying Opinions all summer long. From Arnab: "This has all the flavours of chaat—I put the word in quotes because...
We continue to be amazed at the simplicity and flavor of the recipes in Judith Barrett's Fagioli: The Bean Cuisine of Italy. There are 8 ingredients in this salad, including the salt and...
Here is a colorful, hearty salad from cookbook author and food writer Colu Henry. She says, "I love this salad! It features the classic Italian combination of creamy white beans and...
This salad from the cookbook Pizza Night, by Alexandra Stafford is nostalgic in the best way, reminiscent of an old-school pizzeria salad bar, but much better, especially if you use new-crop chickpeas cooked...
A current obsession of ours is Valbreso French sheep milk cheese (no, this is not a sponsored post!). Some fetas can be too salty and harsh, but this is the perfect...
All good Southerners love their Lima beans, and Chef Sarah Scott (@sarahscottchef) is no exception. She was excited to try out our new Green Baby Lima beans in a succotash salad,...
We've been enjoying Noah Galuten's The Don’t Panic Pantry Cookbook: Mostly Vegetarian Comfort Food That Happens to Be Pretty Good for You and his very entertaining YouTube cooking show. Noah says: "This...
Alison Roman is a New York-based cook, writer, best-selling author, and owner of First Bloom, a corner store in Bloomville, New York. She is one of our favorite celebrity Bean Freaks (she was even...
We love teaming up with like-minded food companies, and our partnership with Shared Cultures has been especially rewarding. They have been producing an incredible line-up of small-batch fermented food products, many of...
1 cup cooked, drained white beans such as Rancho Gordo Royal Corona, Alubia Blanca, or Marcella beans About 4 oz tuna packed in olive oil, drained and flaked 1/4 of...
Using cucumbers in a salad seems obvious, but they can be very wet, and after a short while, your salad might look more like a cold soup. Here, the seeds and middle...