Author: Gina Marie Miraglia Eriquez
This Mexican take on meatballs is one of my family favorites-my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.
Author: Donna Hay
Try our easy chicken nachos recipe from Lucinda Scala Quinn, made with black beans, cooked chicken, and salsa.
Author: Lucinda Scala Quinn
Does this cassoulet recipe seem daunting? Don't worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.
Author: Claire Saffitz
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.
Author: Katherine Sacks
Author: Sergio Remolina
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Author: Suzanne Goin
Author: Melissa Roberts
Author: Sandy Krasner
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Author: Rhoda Boone
Author: Kimberly Diamondidis
Author: Susanna Hoffman
I set out to create my own version of baked beans. This variation is deeply savory, with anchovies, bacon, and a brown butter-tomato sauce anchoring the flavor.
Author: Cortney Burns
Author: Pam Anderson
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Author: Elena Faita-Venditelli
Author: Lori De Mori
Author: Hugh Fearnley-Whittingstall
Author: Ed Kenny