Bean

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

After a chilly, stewy London winter (and spring), summer’s bounty shows Yotam Ottolenghi his favorite vegetables in a delicious new light. Bring on the herbs and olive oil!

We bet there's a creative bean idea in here that'll find its way into your regular rotation.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

These fillings would also work wrapped up in a tortilla or lavash.

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

How Steve Sando launched Rancho Gordo and changed beans forever.

Learn how to make sprouts at home by soaking beans—it's easy and cost-effective.

Artichokes, fava beans, morel mushrooms…some of our favorite vegetables are actually big jerks. Learn how to prep the trickiest, prickliest, and grittiest veggies with these tips.

If you douse your edamame in sea salt, is it still good for you?

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Fava beans are in season in May. Here's how to buy, store, and cook with them.

Pressure cookers are an amazing tool, if you know how to use 'em right.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.

Stock adds flavor, but do you really have to use it? Here's our guide for when you can get away with water, and when you should, um, stock up.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

This recipe doesn't make sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.