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There is not one single method of cooking beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the process...
1 garlic clove, minced 1 tablespoon minced preserved lemon 1 tablespoon fresh lemon juice 1 teaspoon Rancho Gordo Castillo Spanish Pimenton (optional) 1/4 cup extra-virgin olive oil Salt and freshly ground pepper...
Our friend Emily Nunn is a People of The Bean. Her clever Department of Salad newsletter is an endless font of salad wisdom. She's written an ebook for Rancho Gordo,...
We’ve heard from many customers that their favorite way to enjoy Black Eyed Peas is in “Texas Caviar” or “Cowboy Caviar.” After reading endless recipes calling for canned Black Eyed Peas,...
This recipe is adapted from Salad of the Day: 365 Recipes for Every Day of the Year by Georgeanne Brennan. Georgeanne says: "Earthy, quick-to-cook lentils make a bed for this...
When your zucchini plants decide overnight to start producing, this recipe is such a winner. It's inspired by a recipe from the new book Falastin: A Cookbook by Sami Tamimi and...
Peter Miller’s Lunch at the Shop: The Art and Practice of the Midday Meal is a favorite book of mine. Peter has a famous architectural bookstore in Seattle and he...
From Julia at Rancho Gordo: I’ve developed a real love for summer-ripe Early Girl tomatoes. To me, they are the perfect salad tomato: meaty, sweet, and juicy, but not so...
