Beans & Grains

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Shrimp Risotto
Published: January 2019
Shrimp Risotto
A quick shrimp stock and a modicum of stirring produce first-rate risotto.
Shrimp Risotto for Two
Published: March 2019
Shrimp Risotto for Two
A quick shrimp stock and a modicum of stirring produce first-rate risotto.
Spanish-Spiced Roasted Chickpeas
Published: January 2019
Spanish-Spiced Roasted Chickpeas
To turn a can of chickpeas into a crunchy, salty snack, start with a burst of he…
Barbecue-Spiced Roasted Chickpeas
Published: January 2019
Barbecue-Spiced Roasted Chickpeas
To turn a can of chickpeas into a crunchy, salty snack, start with a burst of he…
Indian-Spiced Roasted Chickpeas
Published: January 2019
Indian-Spiced Roasted Chickpeas
To turn a can of chickpeas into a crunchy, salty snack, start with a burst of he…
Farro Bowl with Vegetables and Sausage
Published: January 2019
Farro Bowl with Vegetables and Sausage
There's a reason you order grain bowls at a counter rather than make them at hom…
Southwestern Brown Rice Bowl with Vegetables and Chicken
Published: January 2019
Southwestern Brown Rice Bowl with Vegetables and Chicken
There's a reason you order grain bowls at a counter rather than make them at hom…
Bulgur Bowl with Vegetables and Marinated Tofu
Published: January 2019
Bulgur Bowl with Vegetables and Marinated Tofu
There's a reason you order grain bowls at a counter rather than make them at hom…
Brown Rice Bowl with Vegetables and Salmon
Published: January 2019
Brown Rice Bowl with Vegetables and Salmon
There's a reason you order grain bowls at a counter rather than make them at hom…
White Bean and Mushroom Gratin
Published: November 2018
White Bean and Mushroom Gratin
Once you know the building blocks that create savory depth, you won't miss the m…
Falafel
Published: September 2018
Falafel
Loading up the chickpea batter with fresh herbs and aromatics is what makes fala…
Moroccan Lentil and Chickpea Soup (Harira)
Published: March 2018
Moroccan Lentil and Chickpea Soup (Harira)
Spices play more than just a supporting role in this hearty North African soup.
Tuscan White Bean and Escarole Soup (Acquacotta)
Published: November 2017
Tuscan White Bean and Escarole Soup (Acquacotta)
Acquacotta transforms humble ingredients into a supremely satisfying meal.
Za'atar
Published: September 2017
Za'atar
The combination of dried herbs, toasted sesame seeds, and tart, citrusy sumac ma…
Pistachio Dukkah
Published: September 2017
Pistachio Dukkah
The combination of toasted spices, nuts, and seeds makes for a fragrant and crun…
Creamy Parmesan Polenta
Published: March 2010
Creamy Parmesan Polenta
For the ultimate creamy texture and deep corn flavor, traditional polenta requi…
Risi e Bisi
Published: May 2017
Risi e Bisi
Brothier than risotto but thicker than soup, this Venetian classic requires a no…
Tuscan Shrimp and Beans
Published: March 2017
Tuscan Shrimp and Beans
Shrimp and bright flavors transform cannellini beans from winter to all-weather …
New England Baked Beans
Published: January 2017
New England Baked Beans
The transformation of a few humble ingredients into a rich, deeply flavorful di…
Black Bean Burgers
Published: September 2015
Black Bean Burgers
Earthy black beans should make a satisfying nonmeat burger. But most either fall…
Israeli Couscous with Radishes and Watercress
Published: July 2015
Israeli Couscous with Radishes and Watercress
These pasta pearls can revitalize a picnic salad—but first you have to cook them…
Israeli Couscous with Tomatoes, Olives, and Ricotta Salata
Published: July 2015
Israeli Couscous with Tomatoes, Olives, and Ricotta Salata
These pasta pearls can revitalize a picnic salad—but first you have to cook them…
Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
Published: July 2015
Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
These pasta pearls can revitalize a picnic salad—but first you have to cook them…
Simple Israeli Couscous
Published: July 2015
Simple Israeli Couscous
These pasta pearls can revitalize a picnic salad—but first you have to cook them…
Fried Brown Rice with Pork and Shrimp
Published: July 2015
Fried Brown Rice with Pork and Shrimp
We figured out a single substitution that both eliminates the need for leftover …
Warm Farro with Cranberries, Pecans, and Herbs
Published: May 2015
Warm Farro with Cranberries, Pecans, and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Warm Farro with Lemon and Herbs
Published: May 2015
Warm Farro with Lemon and Herbs
We were sold on this nutty grain even before we realized how fast and easy it is…
Farro Salad with Butternut Squash and Radicchio
Published: May 2015
Farro Salad with Butternut Squash and Radicchio
We were sold on this nutty grain even before we realized how fast and easy it is…
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
Published: May 2015
Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes
We were sold on this nutty grain even before we realized how fast and easy it is…
Simple Farro
Published: May 2015
Simple Farro
We were sold on this nutty grain even before we realized how fast and easy it is…
Drunken Beans
Published: January 2015
Drunken Beans
Cooking beans with beer and bacon can deliver results as full-flavored and satis…
Simple Refried Beans
Published: September 2014
Simple Refried Beans
Serve with our Mexican-Style Grilled Steak (Carne Asada)
Quinoa Pilaf with Shiitakes, Edamame, and Ginger
Published: January 2014
Quinoa Pilaf with Shiitakes, Edamame, and Ginger
Could we turn this superfood into a dish we’d really want to eat?
Quinoa Pilaf with Olives, Raisins, and Cilantro
Published: January 2014
Quinoa Pilaf with Olives, Raisins, and Cilantro
Could we turn this superfood into a dish we’d really want to eat?
Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts
Published: January 2014
Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts
Could we turn this superfood into a dish we’d really want to eat?
Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios
Published: January 2014
Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios
Could we turn this superfood into a dish we’d really want to eat?