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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...
For the Vinaigrette:2 tablespoons apple cider vinegar, preferably Katz Apple Cider Vinegar1 tablespoon fresh lemon juice1/4 cup extra virgin olive oilSalt and freshly ground pepper to taste2 heads radicchio, about 4...
Nopales, or prickly-pear cactus paddles, are a common ingredient in Mexican kitchens. You can often buy them precleaned, but if you need to do it yourself, we've included instructions below. ...
2 cups shredded red cabbage 1 cup cooked, drained Domingo Rojo, Mayan Red beans, or other firm heirloom beans 1/4 red onion, chopped or thinly sliced Handful of fresh parsley, minced 1...
The Salad Whisperer blog, also known as "a place for vegetable enthusiasts," has a wealth of great salad inspiration. This one is "A celebration of seasonal produce, combining the smoky earthiness of grilled zucchini...
Inspired by the flavors of a classic Greek salad, this dish offers an easy, no-fuss way to savor lentils alongside all of that plentiful summer produce. 1 small red onion, thinly sliced into...
Joe Yonan is the Food and Dining editor of The Washington Post, where he writes the Weeknight Vegetarian column, and the author of the best-selling cookbook Cool Beans. As you can probably guess,...
Here's a sneak-peak recipe from our forthcoming book, The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia...
This colorful salad from Hiro Sone was a beloved favorite at his restaurant, Terra, in St. Helena, and featured in Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa...
Inspired by a recipe from Nopalito: A Mexican Kitchen by Gonzalo Guzmán and Stacy Adimando (@nopalitosf), this substantial salad highlights verdolagas, or purslane—a wild succulent cherished in Mexican cuisine. Steve...
Using cucumbers in a salad seems obvious, but they can be very wet, and after a short while, your salad might look more like a cold soup. Here, the seeds and middle...
Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing, "What can I...
This is our favorite kind of salad: crunchy, creamy, and substantial. We've been enjoying Andy Baraghani's book, The Cook You Want to Be (Lorena Jones Books, 2022). There are countless...
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,...
When we think of Black Eyed Peas, we generally think of stews and pork products, so it was fun to experiment with them in a fresh vegetable and herb salad. Black Eyed...
Runner beans make a welcome component in a salad because they are thick-skinned and firm, but with a creamy interior. You can prepare all the components of this salad in advance,...