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magazine 2008 06 orzo with garbanzo beans goat cheese and oregano
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Staring down a bare pantry and fridge? This one-pot wonder—which pairs protein-rich chickpeas and briny olives and capers with tender orzo—will save dinner.
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This orzo salad recipe is perfect for a group. Canned garbanzo beans and storebought goat cheese make this a cinch to put together.
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A quicker take on risotto featuring bright peas and your favorite pesto.
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Remember, the higher-quality ingredients you can find, the better the cannoli will be.
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These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.
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Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria.
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A lighter than usual pasta dish that leans on Country Crock® Plant Butter with Olive Oil for creaminess and flavor.
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As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”
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The not-new but definitely improved Mickey D's holy trinity is right here, thanks to Dale Talde.
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A slideshow of bloggers' renditions of the Pasta with Chorizo and Chickpeas recipe from Bon Appétit's September 2013 issue
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Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.
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Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.
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