Bean

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.

Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.

This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

Chickpeas in a spicy tomato-cream bath are what you need on a weeknight.

You can now make the famous dirty rice from Commander's Palace in New Orleans at home. Bring your own Mardi Gras beads.

We like big beans and we cannot lie.

The halibut is brined briefly in salt water, which seasons it all the way through.

These soups are bright, bold, and never heavy.

If you need me, I'll be making this celery soup all January.

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

It's smoother than a first-date playlist and loves to get dressed up.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

The squid only takes 3 minutes to sear for this simple salad.

A savory trail mix that you can eat on its own, or sprinkle on top of yogurt, soups, and salads for crunch.

The easiest—and most delicious—homemade falafel recipe that ever was.

Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.

Do you know how to cook dried beans? Well, you should. Because they're cheaper and tastier than the ones in a can, and easier to cook than you think.

Look for dandelion greens that aren't much longer than a pencil, with waif-like stems. If you can't find them, swap in chopped chard, or spinach, or whatever greens happen to look best at your market.

You can't keep rice around forever and expect it to be great. The same goes for dried beans. Here's what to replace when.

Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.

Leftover pasta. Leftover curry. Leftover fried chicken. We break it all down.