It's dark and rainy today in New York, and according to Chez Panisse chef and cookbook author David Tanis, "the first cold weather wants bean soup." The success of this hearty Zuppa di Fagioli with Rosemary Oil, excerpted from A...
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I'll rightly admit that pasta with beans—I tried tricking you with the Italian title "ai fagioli"—wasn't high on my list of delicious-sounding dishes. This recipe came from Diane Seed's The Top One Hundred Pasta Sauces, and I have every...
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This recipe for
haricot panaché, buried in a paragraph in the middle of Richard Olney's
Simple French Food, caught my eye: beans on beans, tossed with parsley and loads of butter.
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Last month there was a great thread here about “What do you bring to eat at your desk for lunch?” As interesting as the responses were, I was chagrined to discover near-universal condemnation of people who enjoy tuna salad in...
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I just had a revelation last night about something most of you may have already known. Sometimes one little thing can completely change the way you make something as classic as refried beans—and that one thing for me was pork...
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Some of my favorite bowls of pasta in New York come from a restaurant called Franny's, even though they're more famous for their pizzas. All of the pastas have a wonderful simplicity and this marvelous richness that eludes me. Last...
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The most important thing to remember when making this recipe is low, gentle, barely flickering heat. This is not a "hot" bean salad, it's a warm one, and delicate heat preserves the flavor of its ingredients. Quality herbs and olive...
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As a devoted user of How To Cook Everything, I’m always interested in bloggers’ strong opinions about Mark Bittman. I haven’t run into any anti-Bittman animus in a while, but every once in a while someone really lets him have...
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Alright. It's my belief that you can't have a football party—and especially not a Super Bowl party—without a seven-layer bean dip. This dip doesn't mess around, so use extra-thick tortilla chips or Fritos for dipping....
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That cheeky title could come from no one else but Jamie Oliver—too bad he buried the recipe. His new cookbook, Cook with Jamie, is stocked full of great looking recipes, a few of which we’ve already tried for this column....
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