Bean

Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

There's countless possibilities for this herby and lively salad, and all you need to get started is a can of chickpeas. It'll be your dinner for all the feels.

Because quesadillas are SO sophomore year. This chorizo and refried bean tostada recipe is what you need when your wallet is broken.

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.

This bowl will always deliver so you don't have to order in.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

Among spring ingredients, there's something extra special about the fava bean. Here are 18 recipes to get your fix.

When should you use canned beans versus cooking dried beans at home? Our Test Kitchen editors weigh in.

This gives us hope for the future of fashion.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

A date night recipe doesn't have to be steak or lobster. It can be affordable, and delicious.

The pro-chef move you can totally do at home.

And we've tried a lot of alt-pastas.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

You'll be eating these like chips.

A creamy, wannabe bolognese you can make with 5 ingredients.

The world is your creamy, dreamy hummus bowl—try these 20 recipes and see.

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.

Fun times lie ahead. You just have to make some toast and get through rent week.