Bean and Legume
Are Frozen Chickpeas Better Than Canned?
Frozen chickpeas are a thing. We find out if they're worth it.
Make Dal Your New Favorite Comfort Food
This classic Indian lentil dish is like "a hug in a bowl."
Tadka Dhal
This is probably the most famous lentil dish coming out of India—yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it would grace our family dinner table at least once a week when I was growing up. There are lots of different recipes for flavoring the oil (tadka), so play around with your spice pantry and see what you come up with. If you don’t have half of these spices, then don’t worry; just add a tablespoon of your favorite spice paste and it will taste just as delicious.
Are Your Beans Big Enough?
How one Epi editor's obsession with oversized legumes spun wildly out of control.
Quick Sweet Potato, Mushroom, and Black Bean Burrito
This hearty burrito comes together in just 22 minutes, but it's still full of flavor.
Red-Wine-Braised Chicken With Chorizo and Chickpeas
Satisfying enough for winter and light enough for spring, this Spanish-inspired braise is packed with chorizo, chickpeas, and an invigorating splash of Sherry vinegar.
5 New Comfort Food Recipes for Winter
Faced with a cold front? That means it's time to turn on the oven and melt some cheese (or chocolate).
A Quick-Braised Chicken Made for Snowstorms
Need a quick, flavorful braise to warm up a wintery weeknight? Round up a few Spanish pantry ingredients and a bottle of red.
Schmaltz-Refried Pinto Beans
Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
Pasta e Fagioli With Escarole
Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.
Baked Peas with Tarragon, Yogurt, and Pistachios
Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn’t be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.
Everything You Need to Know About Beans
Dried or canned, beans are the best.
How to Cook During #snowmaggedon2016
Everybody knows that the best way to survive a blizzard is to cook your way through it. That's what the editors at Epi are going to do, anyway. Here, let our plans inspire yours.
The Secret Ingredient Your Chicken Soup Is Missing
It's time to take your chicken soup to the next level. All it takes is a simple squeeze.
Chickpea and Eggplant Salad
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
The Instant Split Pea Soup Upgrade
Add freshness, color, and a little taste of spring.
How to Set Up Your Kitchen for Cleaner, Healthier Cooking in 2016
Smarter, faster, cleaner eating can become second nature. How you organize your kitchen can help.
Chili Meatballs in Black Bean and Tomato Sauce
Smoky ancho chiles add heft to the beef meatballs in this recipe, which are topped with addictively crispy crumbled chorizo just before serving.
Herbed Chickpeas
Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.
Strip Steak with Acorn Squash and Lentils
Although it may sound purely indulgent, this steak dinner is packed with nutrients, from home-sprouted lentils to flavorful nutritional yeast. (But yeah, it tastes pretty decadent, too.)