We have one last recipe for you from the Rancho Gordo cookbook, Heirloom Beans (reviewed here). This one didn't have an accompanying photo in the book, and we really wanted to try it ourselves. So we ...
A happy accident with a pot of very overcooked beans a few years back resulted in this bean dip. It's now become one of our favorite healthy snacks and we always keep a few containers in our freezer f...
If you've been following along this past month, you know that we love beans. We also love our slow-cooker. Lucky for us, it just so happens that beans and slow-cookers make excellent friends! Here's h...
This recipe was inspired by a similar salad at Caffe Falai, a little skinny restaurant downtown in Soho. When we ate it, we knew it was a great healthy, hearty dish that would be perfect for lunch or ...
We promised you three recipes from Heirloom Beans, the new book by Rancho Gordo Steve Sando. First up is also the first recipe we bookmarked to try from this wonderful cookbook: a stew of soft, creamy...
Squash is abundant this season, from giant varieties to petite ones like these sweet dumpling squash. We recently picked up a few of these from Weiser Family Farms and intended to bake them with just ...
Recipe: Joanna's Creamy Adsuki Bean Pie Category: Original Another bean pie! We already had one pie made from beans in this Bakeoff, and it piqued our interest. We were curious whether anyone else ma...
I was sick with a bad cold over the weekend and although I was raised a WASP in midwestern USA, when I’m down for the count I usually cook up a big pot of congee, perhaps one of the most ubiquitous ...
We've been eating less dairy these days and are really enjoying the creaminess – not to mention rich flavor – that winter gourds can lend to dishes like Pumpkin Tortilla Soup and Pasta wit...
Millet – isn't that a type of birdseed? Well, yes, but it's not just for parakeets! Millet is a woefully overlooked grain, mildly sweet and nutty and so versatile it can be used in everything fr...
We're big fans of the Mediterranean and Middle Eastern parsley salad tabbouleh. We frequently make it ourselves - see our recipe here. We had a bunch of fragrant parsley last week, a gift from our aun...
Like quinoa, amaranth is an ancient, protein-packed seed. The tiny poppy seed-size "grain" was a staple of the Aztecs and Mayans. We must admit that we initially weren't quite sure about amaranth, tho...
Cultivated in the Andes for over 5,000 years, quinoa has been called the "mother grain" and "the gold of the Incas." Today, the popularity of quinoa (pronounced KEEN-wah) is growing steadily as people...
We've been thinking a lot about seasonal transition dishes lately, and warm grain salads fit the bill perfectly. One of our favorites pairs the earthy comfort of a lentil and farro pilaf with a crisp ...
We've started referring to this as our "ease into fall" salad! We can eat it hot or cold depending on the mood of the day, and the earthy flavors of the rice and roasted veggies help us look forward t...
We are big fans of quinoa, the "supergrain" (which is actually a seed) that's high in protein, iron, and fiber. It has a great fluffy texture and nutty taste, and cooks so quickly that we turn to it ...
We told you last week that we were making granola for a trip, and this is what we came up with — a sweet, nutty combination full of thick oats and lots of seeds, too... ...
Remember our blue corn flour?! Kitchn reader gayatri suggested polenta, and we thought this was a mighty fine idea--particularly as a colorful side dish for a 4th of July barbecue we were hosting! A...
When I visited Eric Gower last month for a kitchen tour, I was also invited to stay for lunch, which turned into a lesson on how to make fried rice, breakaway style. It took Eric all of seven minutes...
Beet salad! Yum! Though this one could have just as easily been called "Barley Salad with Beets, Feta, and Red Onion." Or "Beet and Feta Salad with..." Ok, you get the idea. The real point is that w...
After two weeks away from our kitchen, we returned last week to find the market positively brimming with spring vegetables. When we'd left there were only the first signs of ramps, but now there was ...
This was a tough recipe to name. There's a lot going on in this salad. To be fair — and we're not sure how we feel about admitting this — we could have named it the "Top Chef-Inspired Salad," si...
We talked last week about our newfound passion for spelt berries - an ancient grain with a delicious nuttiness and chewy texture. We are substituting it for rice, couscous, and even pasta in some reci...
We are having a little fling with Meyer lemons. A friend brought us two whole bags of organic Meyer lemons from California, and we're putting them to good use. First that lusciously easy pie, and now ...
When we gave away those Crock-Pot Versaware slow cookers, we asked readers what they would make in their slow cooker. Reader Louie C said that she would make overnight oatmeal with buttermilk and apri...
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