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magazine 2008 06 orzo with garbanzo beans goat cheese and oregano
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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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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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Remember, the higher-quality ingredients you can find, the better the cannoli will be.
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A quicker take on risotto featuring bright peas and your favorite pesto.
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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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A slideshow of bloggers' renditions of the Pasta with Chorizo and Chickpeas recipe from Bon Appétit's September 2013 issue
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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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These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.
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