I make hummus more often than I buy it. I find that not only is it inexpensive and fast, but making my own hummus tastes far better than the varieties I find at the grocery store. Fresh hummus has a spicy garlic taste that just never comes through in hummus that's sat on shelves for weeks or longer. But in all of my hummus making, I had never heard of this particular tip. Have you? More

Red beans and rice is a true Creole classic! Like many of the best Louisiana dishes, it is made up of humble ingredients that, after a long simmer, are transformed into a bowl of rich, creamy comfort food. It is truly Southern cooking at its core, and perfect for an upcoming Mardi Gras celebration (or even just to ease the early-February chill).

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Q: I made a soup last week with lentils and split peas, but I don't know how old the split peas were. They smelled musty, but I only realized it was the legumes after I had started cooking the soup. Were my lentils or peas bad? Will I get sick if I eat the soup?

Sent by Charlotte More

There are a million and one ways to make chili. All of them are excellent and all of them are sure to satisfy a large crowd of hungry people. Whether you like your chili with ground meat or chuck roast, pinto beans or no beans at all, the basic method for making it is the same. Want to make a very good pot of chili? Here's how. More

Sometimes great recipes happen by accident, like this insta-classic black-eyed pea dip. This past weekend, I was planning on doing laundry and lounging around the house, but my fiancé seemed to have other plans. More

Eggs and I have a hot-and-cold relationship. Some months I can't stand them and then, suddenly, I find myself in a phase where I find them deeply satisfying. Maybe it's the chilly weather or the desire for simple, inexpensive meals, but this is one of those "put an egg on it" moments when I'm inclined to top any lunch or dinner with some sunny protein, especially when that meal involves braised lentils and silky ribbons of chard. More

It's January, which means we are all craving food that is a little lighter, a little healthier, and a little more in line with the way we've resolved to eat this year. But at the same time, it's January and when we're wrapped up in sweaters and blankets, it's comfort foods we're dreaming about. That's where this recipe comes in. With its rich, mushroom-studded filling tucked under a layer of soft mashed sweet potato, it has all the hallmarks of a good shepherd's pie, but it's completely vegan — and includes a secret ingredient that adds body and creaminess to the filling, without any cream. More

Dried lentils are a pantry essential in most of our kitchens, and come cooler months they're a go-to ingredient for a quick weeknight meal. Lentil soup may be a favorite, but don't forget all the other things you can make with lentils. From spicy lentil wraps to wild mushroom lentil burgers, here are 10 non-soup lentil recipes we're craving this winter: More

If you've avoided cooking beans at home because you've heard that they are troublesome, finicky, or complicated, it's time to leave that behind. Cooking beans is no more bother than filling a pot of water and letting it simmer happily on the back burner all afternoon. In fact, that's basically all it is. Ignore the naysayers; it's time to cook some tasty, creamy, totally tender beans at home. More

This past holiday I gave a good friend a package of Umbrian lentils as a part of our gift exchange. When she opened her package, she burst out laughing and soon I discovered why: she had included the exact same package of lentils in her box to me. Lentils for Christmas? you may ask — isn't that a form of punishment, like coal in your stocking? Not with this particular kind of lentil, which is a cut or two above what you find in the bulk bin at your local heath food store. Read on for my reasons why I consider them a gift equal to gold. More