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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...
Reprinted with permission from Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson copyright 2024. Photographs by Kelly Marshall copyright 2024. Published...
There's nothing like rain and thunder to inspire one to stay home and eat soup. This recipe finds its inspiration from a cold, Northern California evening with nothing prepared to...
Here is a dish that checks many boxes: visually appealing, vegan, gluten-free, easy to double or triple, loaded with foods that are indigenous to The Americas. And best of all,...
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...
During the 1980s, a lot of my friends would spend their vacations in New York. They loved the big city life, especially after San Francisco, which although romantic and sophisticated...
This recipe comes from our neighbors here in Napa, Stevie and Josiah of Bay Grape Wine, a specialty wine shop that makes wine fun without being inane or insulting your intelligence....
From the book Snacks for Dinner by Lukas Volger. Copyright © 2022 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission. From Lukas' notes:...
It’s not a bean soup or a sauerkraut soup. It’s its own thing and I can’t wait to make this again. There are many versions of this and if you...
1 cup uncooked Rancho Gordo Marcella beans, picked over and rinsed1 tablespoon plus ¼ cup extra-virgin olive oil (divided use)2 garlic cloves, minced1 sprig of fresh rosemary2 tablespoons salted butter1...
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...
Angelo Garro has been a part of the Bay Area food scene for years. His Omnivore Salt company has been making the world more delicious, and if you get a...
This is our favorite kind of salad: crunchy, creamy, and substantial. We've been enjoying Andy Baraghani's book, The Cook You Want to Be (Lorena Jones Books, 2022). There are countless...
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...
2 tablespoons olive oil 1/2 of an onion, chopped 2 garlic cloves, minced Salt and freshly ground pepper 1/2 bunch broccoli rabe (about 1/2 pound), trimmed and coarsely chopped 1 cup cooked...
4 cups wild arugula 2 cups drained cooked Rancho Gordo white beans, such as Ayocote Blanco, Cassoulet or Royal Corona beans 1 teaspoon Rancho Gordo Oregano Indio Olive oil Rancho Gordo...
This hearty stew, based on a recipe by Hugh Fearnley-Whittingstall, is comfort in a bowl. You can use any root vegetables you have on hand. When we tried out the...