Our last challenge for Weekend Cook and Tell was for all of you to share your favorite legume lovin' dishes. We called this Love For Legumes. The result is unanimous. We all hold a special place in our hearts for this versatile and comforting constituent. We received so many amazing posts and shared recipes in response to our weekend cooking call, that my best recommendation to you is - read the full Talk thread!
'legumes' on Serious Eats
Like niter kibbeh, berbere is used in a bunch of Ethiopian dishes, either as a primary spice or an added layer of flavor. You can think of it like Ethiopian chili powder: a chile-based blend at once earthy, sweet, and hauntingly aromatic, with notes of fragrant cardamom, fenugreek, and clove. It'd be a mistake to say that berbere is a one-stop Ethiopian cooking lesson, but it's a damn good start. One whiff and your sense memories will definitely say, "Ethiopian restaurant."
We've all heard the health benefits of soy—it's high in protein as well as B vitamins, and it's cholesterol-free. While the debate in wellness circles rages on, soy milk has become one of the most popular ways to consume soy. The recipe is simple: take dried soybeans, grind them with water, and strain out the solids until you're left with a smooth, drinkable liquid.
[Photograph: Max Falkowitz] This is one of my go-to spring recipes. While asparagus, morels, and ramps tend to get all the attention, broad (fava) beans languish in obscurity, a shame given their grassy flavor, hearty texture, and the distinction of...