Bean and Legume

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

Lyon, France, is filled with bouchons - old-fashioned bistros - where everything is seasonal and driven by the classics. I learned this classic at my very first job, at the legendary restaurant Nandron.

Not in a carnivorous mood? Just opt for large peeled shrimp instead of beef and cut the cooking time by a couple of minutes.

The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.

Chicken thighs are appealingly fatty, but this can sometimes cause flareups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you're feeling peckish.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Flay often uses terracotta dishes called cazuelas for this recipe.

Here's a healthy, hearty chicken dish you'll serve again and again. Our roasted garlic and herb flavors deliciously combine with chicken breasts, spices, and veggies.

If your local Chinese restaurant made fried rice like this, you'd want to eat there every day! This recipe brings you the flavors of water chestnuts, La Choy® Soy Sauce, and eggs. Dig in!

The Creole dish of red beans and rice has been part of our cuisine for centuries. Traditionally, ham or pork was served on Sundays, and Monday was wash day. Because the beans could cook on the stove all day, it was the perfect meal to use the leftover ham and free up several hours away from the stove while tending to the laundry. You might even say this meal was one of our ancestors' original slow-cooker recipes!

This curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish. I like to cook the lobster in the shell because it makes for a more flavorful sauce, and I like to serve it that way too. You can be as refined as you like or, like me, pick up the shell and make an animal of yourself. If lobster is going to blow the budget, you can still have a delicious curry by substituting shrimp or monkfish.

They pack almost all your daily vitamin C.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

My Mom, Veronica, is pretty much a vegetarian these days. When she invites us over for "meatloaf," this is what we get—and I like it a lot; in fact, even Todd does. The lentils and the brown rice make it hearty while at the same time kind of fluffy and light. My favorite part about it is the fresh tomato sauce, which is almost like a salsa. Checca is a Southern Italian term for this fresh sauce, which is called by different names in different regions. Some of it goes into the lentil loaf and the rest is served alongside.