Bean and Legume
The End of the Ethnic Food Aisle
Why are we still segregating ingredients in our supermarkets?
How to Make White Pizza With Pesto and Shaved Vegetables
We could eat this salad-pizza mash-up every night this week.
Pasta Carbonara with English Peas
Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly sliced sugar snap peas.
Make This Magical One-Pot Pasta Primavera for Dinner Tonight
This genius pasta cooking hack lets you cook everything together in one pot—no draining necessary!
One-Pot Pasta Primavera with Shrimp
This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.
How to Make Fried Rice in 30 Minutes or Less
Follow these tips and you can make a batch of fried rice in about 22 minutes.
How to Make Hummus With Any Kind of Bean
Hummus is cheaper and more delicious when it's homemade—and you don't need a recipe (or chickpeas!) to make it.
The Easiest Indian Dish You're Not Making
The only secret ingredient you need is patience.
Spring Salad With Crispy Chicken and Bacony Croutons
The rich flavors of crispy, tender chicken and smoky bacon balance the slightly bitter notes of frisée and shaved fennel in this hearty dinner salad.
Skirt Steak and Horseradish Potato Salad
This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.
Spring Pot Pie with Spinach-Arugula Salad
Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.
Canned Beans Are Finally Getting Some Competition
Will this newly available grocery-store convenience product replace canned beans?
Spring Pea Butter
Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.
Green Goddess Buddha Bowl
Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.
One-Skillet Steak with Spring Veg and Spicy Mustard
Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.
One-Skillet Roasted Squash with Chickpeas
No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.
Pea and Prosciutto Salad
Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.
Cemita Poblana de Milanesa
Most people have heard of a torta—one of the traditional sandwiches of Mexico—but the cemita is its own unique breed of Mexican sandwich.
Pappardelle with Chicken Ragù, Fennel, and Peas
You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.