Christmas Limas with Marinated Artichoke Hearts
I don't want to pretend that this is a clever recipe that I slaved over. I had some beans and I had a jar of artichoke hearts. Ta da. I...
The Rancho Gordo Blog
In the kitchen
Bean Boys Love Their Toys: Fagioli al Fiasco
For years I'd heard of fagioli al fiasco. Small white beans like the famous Zolfini from Tuscany were placed in an empty wine bottle with olive oil and herbs and...
Guisado de Lupe: A Delicious Tomato Surprise That Will Make You Flip
In Hidalgo, a meal with my pal Lupe is essential. She is a great cook. I would almost describe her cooking as colonial. She prefers good olive oil to manteca...
Lila Beans and Tzatziki
Sunday mornings mean lots of slow cooking and hummingbird watching. I try and get out and do something but the idea of hanging out all day in my home with...
Video: Tuscan Pasta e Fagioli
It's time for Pasta e Fagioli! Here's a video featuring Judy Wits Francini (Divina Cucina) and the simplest, most Tuscan way to make this dish. This makes me want to...
Classic Vermont Baked Beans: It All Makes Sense Now!
Jennifer in our Customer Service Department was in contact with Leslie Mastalarz, a new customer. Leslie wrote: "I'm impressed! Upon using the last of my yellow eye beans for Vermont...
It's Fun to Be Some Guy in Swim Trunks on the Beach
There have been too many times I've felt I was "too busy" to take a vacation and ended up so much better for the time off. I'm sure I know...
Chili sin Carne: Vegetarian Chili to Be Proud Of!
I knew I wanted a meatless version of chili con carne but I also knew I wanted something I could serve to my Texans who love their chili. Why I...
A Reunion with Tepary Beans: This Is Why We Do What We Do
This is from Bianca in our San Francisco store. It's pretty cool: I had a wonderful experience that I thought I would share. A mother and son came in to...
Chili con Carne: Keeping Things Simple
The last of my conversation with Taylor Boetticher (The Fatted Calf) on chili con carne. We both are smitten with our mutual friend, Georgeanne Brennan and we discuss her influence...
More Fun with Weeds for Breakfast: Purslane Fritatta
I think we all know now that yes, purslane is a weed and yes, it's loaded with nutrition. I don't think everyone is on board with how delicious it is....
Chili con Carne: Time and Texture
Taylor Boetticher (The Fatted Calf) and I continue our discussion of Chili. Time and texture are the subject. Do you have our free ebooklet on Chili con Carne? Download it...