Bean and Lentil Recipes & Ideas

Bean and Lentil Recipes & Ideas
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Beyond Socca: 5 More Ways to Use Chickpea Flour
You tried making socca and loved it, but now what? What else can you make with that big bag of chickpea flour now sitting in your cupboard? If you’ve fallen in love with this nutty, sweet flour, here are a few more ways to use it in your cooking.1. Chickpea Fritters: Chickpea flour makes a fantastic, crunchy coating for deep-fried vegetable fritters.
Emma Christensen
May 2, 2019
Vegetable Literacy by Deborah Madison
A new cookbook by Deborah Madison is always much anticipated in my household, so when Vegetable Literacy was first released, I was really looking forward to spending some time with it in the kitchen before writing this review.  I was not surprised to find that the recipes were well-written and fool-proof, for this is the hallmark of any cookbook by Deborah Madison.
Dana Velden
May 2, 2019
How To Cook Beans in a Stovetop Pressure Cooker
Pressure cookers are great for making all sorts of delicious meals, from risotto to stews, curries, braises, soups, and even beyond to desserts like cheesecake. But what really keeps the pressure cooker in full rotation in my kitchen is its workhorse function: nothing can beat it for quickly cooking grains, rice, stocks, and beans. Today we’ll look at how you can cook a pound of beans in the pressure cooker in significantly less than an hour.
Dana Velden
May 2, 2019
Easy Dinner Recipe: Kale and Black Bean Tacos with Chimichurri
Chimichurri may not have been invented for tacos or, for that matter, vegan tacos. But this Argentine condiment shouldn’t be limited to the grilled meats it traditionally accompanies. I love chimichurri stirred into vegetables and find that its bright and garlicky, tangy flavor especially complements greens like kale. Add some black beans, wrap it up in a tortilla, and top with avocado, and you have a quick yet flavorful and nutritious weeknight dinner.
Emily Han
May 2, 2019
Side Dish Recipe for Burgers: Slow-Cooked Cider Beans
Side dishes are accompaniments that should complement a main dish, make it better, and accentuate its positives. Plunking down an afterthought on the table next to the pièce de résistance is like telling your date to a black tie affair that it’s ok to wear underwear. Some sides are quick and easy like this spicy kale. Others turn a usual suspect on its side, as in the case of this butternut squash.
Tara Mataraza Desmond
May 2, 2019
What Are Chili Beans?
Q: Chili beans are an ingredient in your Pumpkin Chili recipe. I would really like to make this, but I am not sure what chili beans are. Sent by Ellen Editor: Chili beans are something you’ll find in the canned good aisle at your grocery store. I believe they are usually pinto beans in a mild chili-spiked sauce. If you can’t find chili beans, you can likely just substitute pinto beans. Readers, what do you think? Do you often cook with chili beans?
Emma Christensen
May 2, 2019
Think Salt is the Enemy of Perfect Beans? Think Again.
I don’t want to start any bean wars here, but we might be doing it all wrong. Like a great many of you, I was taught never ever to add salt to beans until the end of cooking or else risk hard, crunchy beans that take forever to become edible. But I recently took a chance on a bean-salting tip I picked up from Cook’s Illustrated. The results? They’ve been very surprising.
Emma Christensen
May 2, 2019
Recipe: Sweet Potato & Lima Bean Soup
In this harried, indulgent time of year what I actually crave most is food that’s simple and nourishing, something that doesn’t take a lot of time or fuss to eat but provides warmth and balance. In other words, a big pot of soup. This sweet potato lima bean soup is thick, buttery, and comforting (and also completely vegan). I dare say it might even convert the lima beans haters into lovers.
Emily Han
May 2, 2019
Lentils: The New Gravy
As with eye cream and good wine, I didn’t begin to appreciate lentils until I got older. For a long time, their dull colors and mushy texture scared me. But I’ve come to realize that it’s exactly this — the mushiness — that gives lentils so much “swap potential” in the kitchen. When boiled, lentils break down to form a creamy, thick puree (without a blender, people!) Which means they make a great mimic for dips, batters, and even pate.
Jessica Goldman Foung
May 2, 2019
What Are The Best Dishes To Make With My Heirloom Beans?
Q: I’ve recently gone down the dangerous road of buying lots of different dried beans, mostly because they’re pretty. I have probably four pounds of cranberry beans and Jacob’s cattle beans, and some flageolet beans. While I can definitely just stick them in soup and chili, I’m hoping for some advice on what each bean is really best for. Sent by Cait Editor: I tend to pair the flavor and texture of the bean with the dish.
Emma Christensen
May 2, 2019
No-Waste Tip: Save Leftover Bean Broth for Poaching Eggs
Besides perfectly tender and flavorful beans, another big bonus of cooking dried beans from scratch is bean broth, the tasty and nutritious liquid left behind in the pot. If you’re tired of using it in soups, Rancho Gordo owner and all-around bean guru Steve Sando has one surprising suggestion for extra bean broth: poach eggs in it! Leftover bean-cooking liquid is particularly flavorful if you cooked your beans with aromatics like bay leaf and garlic or smoked meats.
Anjali Prasertong
May 2, 2019
Recipe: Red Kidney Bean Curry with Rice (Rajmah Chawal)
Rajmah Chawal, a red kidney bean curry served with rice, is a rustic, traditional Indian meal that is cooked in households all over India. Originally a staple of the village kitchen, this is a simple, nutritious meal that is naturally gluten free, vegan and suited to people with allergies. Traditionally, rajmah, or red kidney beans, are soaked in water the night before, and cooked until tender the next day.
Michelle Peters-Jones
May 2, 2019
The Easiest Way to Peel Fava Beans
Some people like the ritual of shelling and peeling fava beans, but the two-step process is still labor-intensive. After getting the beans out of their pods, they still have to be blanched in boiling water, then dunked in ice water, before the pesky skins come off easily. Here’s a tip for peeling them that doesn’t require the stove or a single drop of water: use your freezer! Shuck the fava beans out of their pods, then place them in a single layer on a baking sheet or plate.
Christine Gallary
May 2, 2019
TruRoots Organic Sprouted Green Lentils
Have you wanted to try sprouting at home? It’s really not that hard, but it does take some pre-planning. Enter the shelf-stable, sprouted and dehydrated lentils from TruRoots, which take just ten minutes to prepare. What a timesaver! Truth be told, sprouting your own lentils (or any other legumes for that matter) is not a difficult business.
Coco Morante
May 2, 2019
Sprouting Beyond Grains: Yes, You Can Sprout Nuts, Seeds & Beans
Lately we’ve been talking about sprouted grains, from the nutritional and culinary benefits to making them at home. But sprouting doesn’t have to be limited to grains. From sunflower seeds to almonds and chickpeas, sprouting can be a fun and nutritious way to enhance the ingredients in your kitchen. As we covered in our sprouted grains primer, essentially any whole, untreated seed can germinate given the right conditions.
Emily Han
May 2, 2019
Recipe: Cold Lentil Salad with Cucumbers and Olives
Lentils slip in and out of my consciousness throughout the year, filling out warming stews and serving as a bed for braised meats during the winter, then resurging as a base for cold yet hearty salads in the summer. Every year I revisit this particular salad of lentils, cucumbers, olives, and mint tossed with a sherry vinaigrette, whether to dole out for lunches throughout the week or as a healthy contribution to a summer cookout.
Sarah E Crowder
May 2, 2019
Why I Spent 20 Minutes Peeling Chickpeas
I spent some quality time with chickpeas this week – 20 minutes, actually, as I diligently removed the skin from each and every bean. There were moments when I questioned the sanity of this endeavor, but in the end it proved to be most worthwhile. What compelled me to go through this trouble? It was all about the hummus. A while back I read Smitten Kitchen’s hummus recipe in which she recommended peeling the chickpeas to create an “ethereally smooth” dip.
Emily Han
May 2, 2019
Recipe: Chilled Black Bean, Feta & Cucumber Salad
This hearty, refreshing salad takes about 15 minutes to make — no cooking, no excessive prep. If my taste buds could actually dance, they would definitely dance with every spoonful. Creamy feta and red wine vinegar add a delicious Greek twist to ingredients that are typically found in Central American dishes: black beans, corn, and cilantro. Make a big batch at the beginning of the week and you’re all set.
Michaela Cisney
May 2, 2019
Recipe: Turkey Taco Salad
This is not your greasy taco salad of yesteryear — in fact, there’s no ranch dressing powder or “taco seasoning packets” in sight. Just a few pantry ingredients come together for a flavorful (and fast!) weeknight dinner the whole family is sure to love. It was probably back in middle school when I last experienced the pleasures of taco salad, a gruesome-looking concoction otherwise known as “taco surprise.
Nealey Dozier
May 1, 2019
Cooking School Day 11: Beans
Today’s Topic: Beans The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.
Emma Christensen
May 1, 2019
Recipe: Polenta with Swiss Chard and White Beans
When I started working for myself full time, I had this idyllic notion that since I would be working from home, I’d have time to cook the types of meals I wanted to eat. I dreamed that dinner would be my time to unwind and cook what I wanted to cook. It turns out, however, I do not know how to say “no” to projects, and instead of those nice, long dinners, most weeknights I’m in a rush just to whip something up in between projects.
Erin Alderson
May 1, 2019
Recipe: Sweet Potatoes with Chickpea Tomato Sauce
When I’m trying to figure out how to make dinner out of the ingredients in my fridge and pantry, one meal I always fall back on is that of carbs topped with whatever protein and vegetables we have. Following the holidays, I’ve been looking to kick my white flour habit by subbing in sweet potatoes as my carbohydrate of choice. This vegetarian version, with its sweetly-spiced tomato sauce made hearty with chickpeas, is my family’s favorite combo to date.
Sarah E Crowder
May 1, 2019
12 Hearty Meals with Lentils
These tiny pulses are small, but they sure are mighty.
Kelli Foster
May 1, 2019
Why Do My Lentils Always Stay Hard After Cooking?
Q: I’ve tried again and again to cook with lentils, but every time, they come out hard. I’ve tried them in burgers, soups, etc., but every time they are almost unpalatable. Should I be soaking them? I’m not sure what I’m doing wrong or what I should be doing differently. My fiancé is close to banning me from cooking with lentils. Help me, please! Sent by Jessica Editor: First, I wonder how old your lentils are.
Emma Christensen
May 1, 2019
13 Food & Cooking Superstitions from Around the World
Did you know that holes in bread mean bad luck, or that you should never cut a noodle in half? Yeah, I didn’t think so. This Friday the 13th, protect yourself and your loved ones by reading up on these 13 eerie food and cooking superstitions from around the world. There are many food superstitions surrounding eggs. There’s the idea that when you break an egg you have to crush the ends of the egg too, or a witch will collect the shell, build a boat, and start a crazy storm out at sea.
Ariel Knutson
May 1, 2019
Recipe: Vegetarian Paella with Red Peppers & Chickpeas
A fast and fancy meal that's fit for dinner tonight (or any weeknight).
Karen Biton-Cohen
May 1, 2019
Why You Shouldn’t Throw Away the Liquid from Cooking Lentils
For many home cooks, lentils have officially crossed over from the world of unfamiliar legume to common pantry staple, earning a coveted spot on the shelf between rice and beans. Red or green, tender or toothy, hot or cold — lentils can be used in an endless variety of dishes. And no matter how you plan to eat them, they usually start with a simple boil and drain. But here’s a tip: Don’t toss that cooking liquid.
Jessica Goldman Foung
May 1, 2019
Recipe: Yotam Ottolenghi’s Legume (Noodle) Soup
One of the most important qualities of a great lunch is its appeal at the midday hour, when you’re tempted to go out with colleagues or eat at that new burger stand instead of reaching for the container waiting for you in the office fridge. We’re exploring five great recipes this week from Yotam Ottolenghi’s cookbooks, and part of what makes them so good is exactly this appeal. If I make a recipe from an Ottolenghi book, I really can’t wait to eat it at lunch.
Faith Durand
May 1, 2019
Recipe: Lettuce Cups with Red Pepper Lentils
When we wrote The Kitchn Cookbook, we knew we wanted to include a few popular recipes from the site. But, for the most part, we wanted to create a whole set of brand new recipes in our voice and style — a fresh bunch of good cooking for a brand new cookbook. This week we’re sharing a few of those new recipes as part of our Simple Sunday Dinner Party menu.
Faith Durand
May 1, 2019
Recipe: Vegetarian Breakfast Posole
If you’ve ever made soup from scratch — any soup — you’re aware of how it always tastes better the next day. And waiting for lunch or dinner to roll around to partake is, well, just too hard. Which is why I often have homemade soup for breakfast. Outside of gazpacho, there are very few soups on top of which you can’t just toss a fried egg and enjoy. Posole is one of my favorites when it comes to eating soup for breakfast.
Jerry James Stone
May 1, 2019
Recipe: Diana Henry’s Crazy Salad
Two weeks ago I was in Fairbanks, Alaska, riding shotgun on a research trip with my husband, spending my days on my own work indoors while he was on rather more exciting expeditions, zooming up and down the river and measuring water levels on a major field campaign. My own contribution to science came, naturally, with dinner.
Faith Durand
May 1, 2019
A Colorful Twist on Hummus with Roasted Carrots & Harissa
Sometimes the classic combination of chickpeas, tahini, garlic, and lemon — aka plain ol’ hummus — really hits the spot. Other times, though, it’s nice to take things up a notch with some special ingredients. Ingredients — like roasted carrots, spicy harissa, and a garnish of tart pomegranate arils — that add color and interest to an otherwise standard dip.
Lauren Kodiak
May 1, 2019
When a Southerner Tells You How to Cook Green Beans, Shut Up and Listen
Few aspects of Southern country cookery are more maligned and misunderstood than the issue of how long to cook vegetables, such as fresh snap beans. Cynics raise a great hue and cry that green beans should be only teased with cooking, leaving them as firm and bright as an emerald. But unless one is dealing only with those prissy stringless beans the thickness of dental floss, there is nothing smart about that prevailing wisdom. We Appalachian cooks know better. We know beans.
Sheri Castle
May 1, 2019
Recipe: Brown Rice Bowl with Lentils, Caramelized Onions & Fried Egg
Mujadara — a traditional Middle Eastern recipe made with long-grain rice, brown lentils, and caramelized onions — is typically served as a side dish. For this meatless version, we’re serving up these smoky, cumin-scented lentils with a fried egg, spicy harissa, and toasted pine nuts, and calling it a meal perfect for any time of day.
Karen Biton-Cohen
May 1, 2019
Recipe: Indian Lentil Dal with Hearty Greens
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: India. It’s nearly impossible to choose just one soup from India, a vast nation full of so many diverse cuisines. But it would be difficult to do without dal — so let’s start there.
Michelle Peters-Jones
May 1, 2019
Recipe: Spicy Vegetarian Breakfast Nachos
Nachos certainly have a time and place. When I was in college, that time and place broadened exponentially to include pretty much anywhere and any time, but today things have certainly changed. We make nachos occasionally when the Super Bowl is on or when a group of friends are over to watch a movie, so to try and persuade me that nachos belong on the breakfast table would be stretch, but after working on this recipe, I’m a changed woman.
Megan Gordon
May 1, 2019
Recipe: Minestrone
When it’s time to clean out the fridge, it’s minestrone day. Minestrone is a soup of scraps, and because the recipe is infinitely changeable depending on what you have, it’s also a soup of the moment. This recipe is a lot like one of those choose-your-own-adventure books. Choose chicken stock for your liquid and the soup will have a rich, deep taste. Use vegetable stock or even water, and the soup will become light and scented with the herbs you choose to add.
Alana Chernila
May 1, 2019
Recipe: Spicy Chipotle Bean Dip with Baked Tortilla Chips
Often, when I lived in Mexico, I’d have a pot of leftover beans in the fridge and few ideas on what to do with it. (Refry them? Done that, too many times.) When friends came over spur-of-the-moment one afternoon, I decided to make a warm bean dip with whatever I had in the pantry. It came together quickly and tasted like I spent more time on it than I actually did.
Lesley Téllez
May 1, 2019
The 4 Essential Ways to Cook a Pot of Beans
Cooking dried beans has this funny way of feeling like a complicated, daunting task, but once you find the method that works best for you, you’ll realize it’s mostly a hands-off affair. The main thing it requires from you is time — and exactly how much time varies from just an hour up to seven or eight hours, depending on which of these four cooking methods you use.
Kelli Foster
May 1, 2019
Recipe: Jicama Shrimp Salad
Take a vacation south of the border on your lunch break when you pack yourself this chopped jicama and shrimp salad. It is a feast for the eyes, with a rainbow of cheery colors and textures. I’ve always had a thing for composed salads, where the ingredients are artfully laid out on top of the salad greens and then drizzled with dressing before serving — no tossing.
Katie Webster
May 1, 2019
Recipe: Quinoa Bowl with Kung Pao Edamame
If you’ve ever wondered or been asked how vegetarians or vegans get enough protein, have I got a recipe for you. With quinoa, edamame, and peanuts, it’s supremely satisfying, but more importantly this is the most flavorful grain bowl I’ve ever made. The edamame mixture is a vegetarian version of kung pao chicken that’s just as sticky-salty-spicy as its inspiration.
Sarah E Crowder
May 1, 2019
Five 3-Ingredient Bean Dips for Smart Snacking
Here’s the thing about snacking: it shouldn’t be difficult, and there’s no reason why it can’t be nutritious. Enter these three-ingredient bean dips. All you need are a few ingredients pulled from the pantry and a blender; in minutes, you’ve got a healthful, delicious treat. So skip the store-bought dips — homemade dip is easier than you think.
Kelli Foster
May 1, 2019
5 Mistakes to Avoid When Cooking with Canned Beans
Canned beans are a staple to keep in the pantry at all times. Pick your favorite variety and watch how easily and seamlessly this simple and inexpensive food can save your meal. From chili and soup, to burritos and rice dishes, canned beans know how to be the hero of the dinner table — just as long as you know the ins and outs of cooking with them. Here are five mistakes to avoid.
Kelli Foster
May 1, 2019
Recipe: Alice Waters’ Chickpea and Broccoli Rabe Soup
Last summer, by absolute luck, I scored a last-minute reservation at Alice Waters’ Chez Panisse Cafe in Berkley, California. It was during the height of the busy graduation season, and the chances of booking a table on the day of the request was highly unlikely. But it happened, and I was ushered into the cafe to a table near the window and proceeded to order nearly everything on the menu.
Hali Bey Ramdene
May 1, 2019
The Best Pantry Ingredient You Can Buy at Whole Foods
There’s a reason that Whole Foods has been given the nickname “whole paycheck.” While the grocery stores have a great selection, that variety often comes at a premium. But there’s one area where we’ve found Whole Foods just can’t be beat — the bulk bin aisle. If you haven’t made this a priority during your trip to Whole Foods, here’s why you should start.
Kristin Appenbrink
May 1, 2019
Recipe: Cheetos-Style Chickpeas
I’m all about snacks. Whether it’s something to crunch on during a movie, or giving dinner guests something to munch on while dinner’s in the oven, any new additions to my snack game are welcome. If I can make those snacks healthy, that’s even better. If I can somehow give chickpeas the addictive crunch and cheesy taste of a bag of Cheetos? Holy moly — hold me back from going into full-on snack-attack mode.
Gina Eykemans
May 1, 2019
Recipe: Sweet Potato-Chickpea Patties with Sriracha-Yogurt Dip
Did we mention there's Sriracha-yogurt dip involved?
Christine Gallary
May 1, 2019
How To Make Classic 7-Layer Taco Dip
Quick, can you name all seven layers in a seven-layer dip? If you can, you’re invited to join me on Team Party Dip. This team knows that a party is only as good as its best dip, and a classic seven-layer dip with all its spicy Southwestern goodness is a guaranteed win at the party. Even if you’re skeptical of all those layers, I’m willing to bet we’ll find you hovering over the dish within five minutes of walking in the door.
Emma Christensen
May 1, 2019
Recipe: Vegetarian Taco Salad
A lot of taco salads I see in restaurants just seem to be glorified burrito bowls — heavy on starches and shy on vegetables. How about a taco salad that really celebrates an assortment of raw, crunchy vegetables? Let’s make a no-lettuce taco salad instead. The most important thing in a chopped salad is a good variety of flavors and textures so it doesn’t get boring or mushy.
Christine Gallary
May 1, 2019
Recipe: Slow-Cooker Chicken Tortilla Soup
Chicken soup is one of my favorite things to make in the slow cooker. As long as you use dark meat, the chicken never overcooks during the long cooking time, and making a big batch means that you can have it for dinner and stock the freezer at the same time. This Tex-Mex version has fire-roasted tomatoes, carrots, and black beans in a lightly spiced broth, and hits all the notes when you need a bright-yet-warming meal.
Christine Gallary
May 1, 2019
Recipe: Spinach and Refried Bean Quesadillas
I always try to have a bag of baby spinach in the fridge at all times. It’s versatile enough to throw into soups, sauté into a side dish, or toss in a morning smoothie since it’s so mild in flavor. My latest use for spinach? Stuffed into quesadillas, adding a much-needed dose of green vegetables to a normally cheese- and meat-heavy dish.
Christine Gallary
May 1, 2019
Recipe: Slow-Cooker Ham Bone Soup
For winter gatherings like weekend game-watches and tailgate parties, or holiday cookie exchanges, it’s always a saving grace to have something that can stay bubbling and warm in a slow cooker all afternoon without any hands-on reheating. And although this classic comfort dish was born of waste-not-want-not frugality — eking out every last bit of flavor from a leftover ham bone — the soup is so soul-warming and crowd-pleasing that it deserves a star turn.
Casey Barber
May 1, 2019
5 New Ingredients to Try This March
The hearty, heavy flavors of winter are growing tiresome but fresh spring ingredients like peas and asparagus have yet to arrive. While you wait, do yourself a favor and try out a few ingredients you might not have had in your kitchen before. It’s not only the perfect way to busy yourself while you wait for spring, but you also might just find one or two that will become new staples in your pantry.
Sheela Prakash
May 1, 2019
Recipe: Slow-Cooker Lemon Dal
There are endless ways to season a dal. In my family, a tadka of black pepper and burnt garlic is added at the very end of cooking to bring an astringent bite to the velvety slip of puréed lentils. In this recipe, Neela brings the lush acidity of lemon to tender pink lentils and cooks them until creamy in a slow cooker. This isn’t a set-it-and-forget-it kind of slow-cooker recipe. Cook it on high and it buys you two hours of hands-off cooking.
Hali Bey Ramdene
May 1, 2019
Recipe: 10-Hour Slow Cooker Chana Masala
And that's a good thing.
Hali Bey Ramdene
May 1, 2019
This White Bean & Orange Salsa Is the Perfect Afternoon Snack
Do you get hit hard by the 3 p.m. slump every day? Perhaps you need a little pick-me-up in the form of a protein-packed snack. This bright, zingy white bean and orange salsa — with tortilla chips for scooping — should definitely do the trick. When the afternoon doldrums sneak up on you, this vibrant salsa — with fresh orange, red onion, jalapeño, scallions, cilantro, and lime — is sure to perk up your tastebuds and keep you full until dinner.
Lauren Kodiak
May 1, 2019
Recipe: Vegetarian “Sausage” Patties
When I eat veggie burgers, I only like the ones that actually taste like vegetables — not the ones that try to mimic the flavor and texture of meat. The same goes for meatless sausage. The goal isn’t to make a vegetarian option that tastes just like the ones made with meat, but rather one that is inspired by one.
Christine Gallary
May 1, 2019
Recipe: Green Pea and Chickpea Falafel
This weeknight-friendly take on classic falafel is as easy as it comes since it relies on simply opening a can of chickpeas to get started. The flavors of spring are featured in the form of fresh peas, which lend a bright green hue to the patties. This recipe celebrates the short season when fresh peas are available, but frozen peas can also do the job when the falafel craving hits during other times of the year. Instead of being deep-fried, these falafel are shallow-fried.
Sheela Prakash
May 1, 2019
You Won’t Want to Pass Over This Gluten-Free Matzo Ball Soup
Passover starts today, and with it comes matzo ball soup. But this isn’t any ol’ matzo ball soup — this one is completely gluten-free, thanks to chickpea flour. Yes, chickpea flour! This protein-packed flour, made from ground chickpeas, is a great gluten-free stand-in for the traditional matzo meal. Simply mix the flour with baking powder, salt, pepper, olive oil, and eggs and let the “batter” hang out in the fridge for three hours.
Lauren Kodiak
May 1, 2019
This Nacho Pie Is a Cinco de Mayo Miracle
Happy Cinco de Mayo! Whether you’re enjoying the holiday at home or heading out to a party, you’re going to want to make this nacho pie — trust me. This recipe is essentially nacho lasagna. You first make the sauce — which consists of garlic, onions, ground beef, taco seasoning, tomato purée, and red kidney beans — and then layer it into a pie dish with soft tortillas.
Lauren Kodiak
May 1, 2019
Recipe: Upside-Down Taco Bowl
I don’t know about you, but for me the question “What’s for dinner?” is a daily tussle between good intentions and lack of time; between a desire to eat wholesome foods, and the temptation of take-out. I crave vegetables, but need easy ways to eat more of them. Enter my latest strategy for eating better without spending too much time in the kitchen: Flip the bowl!
Faith Durand
May 1, 2019
Recipe: Upside-Down Chicken Curry Bowl
I adore Indian food, and while my tastes range wide in that nation’s incredibly diverse cuisine, I have to admit that the rich, Westernized chicken tikka masala was my gateway love and still a guilty pleasure. But what does it look like when you flip the bowl and leave the curry until last? Can chicken curry be a lighter, fresher meal?
Faith Durand
May 1, 2019
Recipe: Dahi Vadey
Dahi vadey, which literally translates to yogurt fritters, are fried chickpea-based fritters soaked in a savory yogurt base. The fritters are slightly tangy and a bit sour, thanks to the yogurt. They get their heat from the spices included in the batter and in the tadka, or tempering oil, that’s poured over right before serving. This dish is a classic staple of any Hyderbadi Indian iftar spread, and a requirement on my own family’s table.
Kaif Khan
May 1, 2019
Recipe: Garlicky Chickpea and Fennel Salad with Baked Goat Cheese
Here’s the salad you serve at a sit-down dinner. And when your guests inquire what it took to put together something so elegant and pleasing, you can simply bat your lashes and say, “Hardly had to lift a finger!” And you know what? You’d be telling the whole truth because even the baked and breaded goat cheese patties that grace this fennel-based salad are easier than they appear. This is the salad you put together when you’re meal prepping for the week.
Hali Bey Ramdene
May 1, 2019
The Last Thing I Do in the Kitchen Before I Go to Bed
Each night in my tiny studio apartment, I wipe the kitchen counters, clear the sink of any last unwashed dishes, and often set the coffee pot for the next morning. Then I stand back and ask myself: What needs soaking? If that sounds a little weird, I want you to imagine your life as a regular soaker. Meals come together in the blink of an eye. There’s fresh milk in the fridge every day of the week; digestive distress is a thing of the past. I’m only exaggerating a little.
Morgan Childs
May 1, 2019
Recipe: Tomato Chickpea Salad
This one-bowl recipe will become a summer favorite.
Sheela Prakash
May 1, 2019
Recipe: Southwestern Quinoa Stuffed Peppers
Bell peppers can be stuffed with just about anything, but this version is protein-packed, gluten-free, and even vegan … if you want to omit the cheese. The filling — made with canned black beans, corn, and quinoa — gets cooked with Southwestern spices, and is right at home inside sweet, slow-roasted summer bell peppers.
Christine Gallary
May 1, 2019
Recipe: Spicy Shrimp Skillet with Tomatoes and White Beans
Quick-cooking shrimp is an ideal contender for a fast weeknight skillet dinner — especially when juicy tomatoes and hearty white beans join the party.
Sheela Prakash
May 1, 2019
9 Ways to Turn a Pot of Beans into Lunch for the Week
I encourage you to add make a pot of beans to your list of things to do this weekend — it will most definitely save each and every lunch throughout the coming week. Plop a pot of beans on the stove while you go about your Saturday or Sunday, and let them lazily simmer until they’re soft and creamy. Then tuck the whole pot in your fridge and reach for it throughout the week for hearty, satisfying lunches. Here are 10 ideas to inspire you.
Sheela Prakash
May 1, 2019
How To Make the Best Falafel at Home
For the uninitiated, falafel is a simple fritter of ground chickpeas, filled with garlic and herbs and fried into a glorious revelation of inexpensive, filling food. We typically eat falafel wrapped in a pita and topped with the usual suspects of cucumber-yogurt sauce, lettuce, tomatoes, and sometimes olives, but when the falafel itself is this good, you’ll be tempted to eat it straight-up with just a dip of yogurt.
Meghan Splawn
May 1, 2019
Do You Know Your Chickpea ABCs?
We love beans in all shapes and sizes, but the ever-versatile chickpea is special. Whether you call them garbanzos, chana, or ceci, these pale yellow beans are so delicious and useful in the kitchen that we’re devoting a whole month to helping you sing the alphabet. Welcome to the ABCs of Chickpeas. These nutty, wholesome little beans are more than just a good source of protein and fiber.
Sheela Prakash
May 1, 2019
A Is for Aquafaba
The name might sound alien, but it’s something that’s been under your nose in the kitchen all this time. Aquafaba is the name for the liquid that’s in your can or pot of cooked chickpeas. And while it may seem like an easily-discarded byproduct of the beans, it’s actually a powerful, surprising ingredient in the kitchen that can aid you in everything from baked goods to cocktails.
Sheela Prakash
May 1, 2019