Testing Techniques for Refried Beans
I sometimes believe my love of beans came from the can of refried beans my family would use for tostada nights in the late 1960s and 1970s. I loved the...
The Rancho Gordo Blog
Vegetarian
Summer Heirloom Bean Casserole (Shhhh....It's almost all from leftovers)
First I will tell you that I meant to make Deb Perelman's Pizza Beans. This Smitten Kitchen recipe has been one of the most talked-about and produced recipes I've ever...
Breakfast of Champions: Eggs in Green Salsa with Epazote
I've been in Mexico working on a project and this dish stood out. Scrambled eggs cooked separately and then drowned in tomatillo salsa, topped with a handful of chopped epazote....
Roasted Pepper Salad with Pepitas
I am very fond of roasted red peppers and I've been enjoying the red ones from a jar but Irecently spotted sugar as an ingredient on my favorite Trader Joe's...
Further Adventures with Leftovers: Soup for Days
Bread never goes to waste in the Sando household. As the loaf starts to get stiff, I slice it up and lay it on the grates in my oven. In...
Making a Bright, Fresh Cheese
I've used the recipe in The Kitchn for making ricotta cheese with milk and lemon juice for years. I know that it's worth it to make it just for the...
We Get Letters: Can You Oversoak Your Beans?
In our last Rancho Gordo newsletter, I made this comment: I was looking through our customer reviews on ranchogordo.com and in general, the feedback is the kind of thing most...
Bean Burgers, Bean Cakes or Bean Fritters? Call Then What You Like.
From Julia Newberry, my co-author of The Rancho Gordo Vegetarian Kitchen, we have this great burger alternative. We tried a lot of bean burgers and this was the one that...
Deviled Eggs with a Touch of Stardust
The family was invited to a great Easter party at my friend Geraldine's and with our bounty of eggs, thanks to our flock of chickens, it seemed like a natural...
Something Easy and Different: Runner Bean and Raw Asparagus Salad
Like almost everyone else, I have been enamored with Joshua McFadden's Six Seasons. At first I resisted. Seasonal market cooking. Really? Again? Yes, really. The story is the seasons but...
Simple Stuffed Poblano Chiles with Rio Zape Beans
We all know the indulgent version of chile rellenos, filled with gooey cheese or picadillo, deep fried in a delicious egg batter. But all chile relleno really means is "stuffed...
Cecilina: Italian Chickpea Dip
I saw this recipe in the old Dried Beans and Grain book from the the seminal Good Cook series by Richard Olney with Jeremiah Towers, among others. It seemed a...