Countries all around the world make use of dried beans, and cook them, of necessity, in an oven or on a stove top for a long time, often dressing them in the simplest of ways. The Greeks, who serve them both as a meze (appetizer) and as a main dish, are no exception. For this dish, I’ve recommended fava beans, commonly used in Mediterranean countries, but Greeks often use a large, white bean called gigandas that can sometimes be found in Middle Eastern markets. Note: If you are using favas, be sure to buy blanched, skinless beans, as favas come encased in a tough, brownish shell and are sometimes sold that way. This dish makes a nice meal with a green salad and a crusty country loaf.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.