Cooking dried beans is as basic as it gets: put the beans in a pot, cover with water, and simmer until tender. What varies around the globe is the variety of bean and how they are seasoned. There are many heirloom varieties to choose from and they are all delicious flavored with a mirepoix (a mixture of diced or chopped onions, carrot, and celery) and a few herbs, and if you like, a bit of cured meat. Cook beans that you intend to add to a soup or some other dish with whole, not chopped, vegetables and remove them at the end.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.