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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...
We've been following and admiring Pierce Abernathy's Instagram feed (@pierceabernathy). We adapted one of his soups, using white beans instead of potatoes. It's a winner. With so few ingredients, each...
There's nothing like rain and thunder to inspire one to stay home and eat soup. This recipe finds its inspiration from a cold, Northern California evening with nothing prepared to...
Here is a hearty, plant-based recipe from the blog Clean Food Dirty Girl featuring our Garbanzo beans. If you have cooked Garbanzos on hand, you can have this satisfying soup on the table in about...
Here is a dish that checks many boxes: visually appealing, vegan, gluten-free, easy to double or triple, loaded with foods that are indigenous to The Americas. And best of all,...
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...
During the 1980s, a lot of my friends would spend their vacations in New York. They loved the big city life, especially after San Francisco, which although romantic and sophisticated...
This recipe comes from our neighbors here in Napa, Stevie and Josiah of Bay Grape Wine, a specialty wine shop that makes wine fun without being inane or insulting your intelligence....
This recipe from Southern Italy is prepared with a combination of dried porcini and fresh oyster or cremini mushrooms. Its earthy aroma and wonderful rich taste captures the essence of...
From the book Snacks for Dinner by Lukas Volger. Copyright © 2022 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission. From Lukas' notes:...
It’s not a bean soup or a sauerkraut soup. It’s its own thing and I can’t wait to make this again. There are many versions of this and if you...
½ of a white onion, minced2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce1 cup chopped tomatoes2 garlic cloves, minced1 tablespoon extra-virgin olive oil6 cups vegetable broth...
1 cup uncooked Rancho Gordo Marcella beans, picked over and rinsed1 tablespoon plus ¼ cup extra-virgin olive oil (divided use)2 garlic cloves, minced1 sprig of fresh rosemary2 tablespoons salted butter1...
1 pound uncooked Rancho Gordo Midnight or Santanero Negro Delgado black beans, picked over and rinsed8 cups water½ bunch of green onions, white and tender green parts, rinsed1 small garlic...
1 tablespoon olive oil, plus more for drizzling1 garlic clove, minced1 large carrot, peeled and chopped1 small bunch Tuscan kale, leaves stripped from the stems and sliced into thin...
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...
We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and...