Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
Cooking black beans from scratch couldn't be more effortless.
A master recipe for beautiful refried beans.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
A staple of Khoja Ismaili cuisine.
A crave-worthy savory chickpea pancake from Italy.
The classic French side dish in its simplest, most perfect form.
Chickpeas roasted with cumin and paprika are wonderful with kale, fresh herbs, pine nuts, and sun-dried tomatoes.
All the joys of tamales without much work.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.
Crispy and tangy lentil-and-rice crepes, filled with spiced potatoes.
A gluten-free take on the Campbell's classic.
Bitter charred radicchio is tamed by sweet sugar snap peas and a cool garlic yogurt dressing.
The brightest, freshest flavor you've ever had in sautéed green beans, thanks to a fun science-y trick.