White Bean

I actually like watching football, but this chili is the thing I'm really looking forward to.

Whether you like football or not, white bean dip with harissa and crispy homemade pita chips is nothing to complain about.

How a saucy ragù turned Deb Perelman’s two naysayers into devoted fans.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

Carla Lalli Music ate a bowl of magic brothy butter beans. Now she has the secret recipe, and she's ready to evangelize.

You’ve got fish. You’ve got beans. You’ve got olives. You’ve got: dinner!

This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish.

The ham hock in this stew lends a rich, smoky essence that flavors the beans from the inside out.

For all us grumps who are already a little (just a little!) ready for fall.

This recipe takes all the right shortcuts and none of the wrong ones.

This simple marinade will fancy up any type of canned beans.

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

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

These soups are bright, bold, and never heavy.

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

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

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.

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).

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

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.

These dinners are done in 30 minutes or less.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.