Where would we be without hearty, healthy beans and legumes? They're an essential part of the following 10 soups, offering flavor, texture, and a good dose of fiber. We've got chicken stew with kale and cannellini beans, black-eyed pea soup with collards, lentil soup with lemon yogurt, and more! More

Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. In this rendition of bean and bacon soup, soft cubes of butternut squash and silky shreds of chard add a little freshness, transforming this soup into a comforting and nutritious one-pot meal. More

Beans and grains, we love you in veggie burgers, but we're asking you to take a backseat for this one. Like their namesake, the star ingredients in these 10 recipes are all vegetables. From beets to micro sprouts, broccoli to corn, your veggie burger just got a lot more colorful and garden-friendly. More

My stepdad brought Indian home cooking into my life. He and my mother had been high school sweethearts, American students at an international school in the foothills of the Himalayas where my stepdad had grown up, stuffing himself on dal and pappadums throughout childhood and cultivating a lifelong craving for fragrant vegetarian curries. Thanks to him and to recipes like this mixed bean masala, it's a craving I now share. Quick, healthy and economical, it's an easy recipe to double and freeze in preparation for chilly winter nights, when the scent of onion, ginger and spices bubbling on the stove will warm up the whole house. More

I love beans. They're an inexpensive, healthy and tasty protein that I eat at least a couple times a week. But I don't love canned beans, which I find flavorless and mushy compared to beans cooked from scratch. So instead of relying on canned beans for quick weeknight meals, I've started cooking big batches of from-scratch beans and freezing them, so I always have perfectly cooked beans on hand and ready to thaw for dinner. More

Even though I work from home about ten steps away from the kitchen, I have a terrible habit of not breaking for food. Fortunately I've gotten a bit better since setting pop-up alerts on my computer ("eat breakfast!" "lunch time!") and planning for meals like these vegetarian chickpea pitas. They're refreshing, filling, best made ahead of time, and easy to eat. No excuses! More

Dried lentils are a year-round staple in our pantry, essential for rounding out salads during hot weather and hearty soups in the winter months. Regardless of the season, their quick-cooking, no-soak-required nature makes them ideal for healthy weeknight meals. Worried about mushy lentils? We have a trick for that, too. More

Let's talk about this tagine for a second: it's crazy good. The dish has so much going on—the fragrant and heavily-spiced sauce, the jammy apricots, the crunchy almonds—and yet it totally works. There's good reason why this Moroccan dish is a classic. More

I'm lucky enough to live in an area where even modest neighborhood cafes get their produce from local farms and change their menus often to reflect whatever their farmers are harvesting that week. I recently had my first taste of sweet summer corn at one such cafe, in a dish that combined chunks of shaved corn with tangy little cherry tomatoes and a creamy cilantro dressing. Sweet, crunchy and bursting with pure summer flavor, it was so good I knew I had to recreate it. In my kitchen somewhere along the way the combination transformed into a crispy, black-bean-speckled tostada — no complaints here. More

Fava bean season is long over in my area, but I'm looking ahead to next spring and filing away this tip for easier fava bean peeling from food scientist Harold McGee. He recently stumbled onto a trick that accomplishes the laborious task of peeling off fava skins in half the time — all you need is one common kitchen staple. More