Bay leaves come from bay laurel trees, and add a bold, savory flavor to soups, stews, and sauces.
When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta. ...read more
Use this basic recipe to prepare beans for the recipes here. Adding aromatics (such as onion, garlic, and herbs) will flavor the beans and their broth, but leave a neutral flavor for any type of recipe. Kombu (dried kelp) helps reduce beans’ gas-producing properties. ...read more
“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper ...read more
Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest. ...read more
This is the mandatory spicy accompaniment to all future taco eating. You can also take advantage of other hot chiles that pop at up this time of year—bright-red Fresnos, mild pasillas, or fiery habaneros. The pickles will keep at least four months in the refrigerator or canned ...read more