Bean

Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.

As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.

Layering the chips and fillings is key for an optimal cheese-to-crunch ratio.

Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

Braised chicken for brunch? With fresh fava beans and artichokes, why not!

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

Preparing this soup on the weekend means lunch is ready to grab and go on your way out the door Monday morning.

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.