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arctic char with white beans wild mushrooms and oven dried tomatoes
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Cooking
Like masa pancakes and miso-glazed eggplant grain bowls.
The Bon Appétit Staff
Culture
Turn a can of beans into a hearty, healthy dinner in minutes.
Jordan Schaefer
Culture
You requested a mushroom main dish: We delivered.
Rochelle Bilow
Cooking
Also known as canary beans, these thin-skinned Peruvian beans work wonders in Mexican cooking—and are well worth the effort to cook from dry.
Inés Anguiano
test-kitchen
When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.
Elizabeth Jaime
Cooking
You never get tired of pizza. You’ll never get tired of Pizza Beans.
Ali Slagle
Cooking
Give these underrated beans some love.
Alex Delany
techniques
If words like “humble” and “homey” come to mind when you think about beans, this primer will change your tune. Whether tumbled with citrus, roasted with sausage, or stewed with all that is bright and green, these are winter’s stealth powerhouses.
Carey Polis
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Cooking
The anchovy-garlic-lemon sauce has never let me down.
Alex Beggs
Culture
Because these ones are served with garlicky shrimp
Joanna Sciarrino
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
sponsored
What if one ingredient added texture, nutrition, and an umami depth of flavor to nearly every dish you can think of? What if that food was meat-, gluten-, and dairy-free? This fairy dust magic is not hypothetical: Indeed, it’s none other than the humble mushroom.
Mushroom Council
Cooking
They’re even more versatile than my favorite white T-shirt.
Carla Lalli Music
Cooking
Mushroom lovers, rejoice. Mushrooms skeptics, open your minds.
Bettina Makalintal
Cooking
Consider this the coziest thing you can do with a can of chickpeas.
Emma Laperruque
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Lifestyle
It’s creamy, it’s beany, and you don't even have to break out a blender.
Sarah Jampel
Cooking
Fulfill your need for a fast, weeknight green thing.
Alex Beggs
techniques
Dried beans are more cost-effective and tastier than the canned variety—here's how to cook 'em right.
Rochelle Bilow
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Mushrooms."
Julia Bainbridge
Cooking
Like tender sponge cake, and citrusy salad.
Bon Appétit Staff & Contributors
techniques
The super-indulgent-tasting pasta that is mostly made of zucchini.
Alyse Whitney
Cooking
Say good-bye to the canned stuff forever.
Alyse Whitney