Bean and Legume

Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken.

The white bean, sun-dried tomato, and Feta mixture can be prepared up to six hours in advance, but it's best to toast the bread at the last minute.

Test kitchen director Ruth Cousineau wanted something very simple but very savory to add to her Thanksgiving green beans. Bacon and chestnuts turned out to be a perfect pairing for the vegetable, as the latter picks up the smoky flavor of the former. With the widespread availability of bottled roasted chestnuts, these additions are an easy way to make a standard side dish something special.

Editor's note: The recipe and introductory text below are excerpted from Crescent Dragonwagon's book Passionate Vegetarian. Dragonwagon also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For most of our years as innkeepers, these croquettes, served with shiitake mushroom gravy and accompanied by a small stuffed pumpkin and other fixings, were the entree we offered vegetarians at Dairy Hollow Thanksgivings. Though rather plain as far as savory cakes go, the deep, dark colors and flavors are autumnal and satisfying. Sure, most guests chose turkey, but vegetarians were ecstatic about these. In fact, one of my sources of residual Innkeeper Guilt is the nice thank-you note I got from two such, begging me for the recipe. I am not territorial about recipes and had no problem — or wouldn't have, if I'd ever measured what I did. They actually called the front desk twice to ask again (Guilt! Guilt!) but by the time I had measured, and written, a year had gone by. I sent the recipe, groveling and apologetic. Alas, they had moved, forwarding service expired. If you two are out there reading this, I hope you will accept my apologies. At the inn I always used to fry these, but I am very pleased with the nonfried version. These are slightly tricky to work with because the batter is soft and messy. Just persevere: They come out delicious. I prefer this with 2 eggs — one in the batter, one as part of the breading mix — but it is possible to make it vegan, too.

This herb lends an unexpected hint of mint to bean dishes. For a change, feel free to swap in lowfat feta for the olives.

Il Vino d'Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles. Skipping the truffles makes it more everyday, but it's still wonderful.

To many Southerners, green beans are "snap beans" because they "snap" when you break them. This recipe, my own, combines three southern favorites: green beans, mustard, and country ham. I like these beans best with roast turkey, grilled or roast chicken. But they're equally delicious with pork chops or roast pork. Some southern supermarkets sell biscuit slices, slim rounds of country ham ready to cook and slip into biscuits. Others sell country ham by the piece or the pound. If it's not available in your area, you can order it from thevirginiacompany.com. Note: Because of the saltiness of the ham, the mustard, and the broth, these beans are unlikely to need additional salt. But taste before serving and adjust as needed.

Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste: The bones add savor to the beans, the meat goes into the soup, and the crisped skin makes a delectable garnish. Flambéing the Armagnac before adding it to the pot takes the edge off the alcohol while leaving behind the deep flavor of the barrel.

Crisp beans are paired with sour onions and a sweet maple dressing.

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, shared the recipe for this elegant pasta dish with Epicurious: Fresh pasta shells are tossed with lobster, peas, rich Mascarpone cheese, and fresh herbs. It's one of the best-selling dishes at Grace. It's best to use fresh or thawed, frozen cavatelli, which the sauce will really cling to, but other fresh pasta shells or, in a pinch, dried pasta could be substituted.

Literally "ranch-style eggs," huevos rancheros is a Mexican dish that consists of fried eggs in a red chile sauce served with tortillas. Here, the tortillas hold the baked eggs and beans. Serve them as soon as they come out of the oven so that the yolks don’t overcook.

A Sicilian combination—artichokes and beans—becomes another creative variation on crostini at Cinghiale.

This summer side cooks quickly, so the veggies retain their nutrients.

More festive than your usual bagel and lox, this jar layers arugula and green beans with smoked salmon and lemony egg salad.

This simple, delicious dish hails from China's Shanghai region. It's a great way to use up leftover rice—if your rice is already cooked, you'll need 3 cups of it.

The stems of Swiss chard get short shrift way too often; when they're beautiful rainbow chard, they deserve a dish all their own. Blanched to remove toughness, then grilled—yes, we like our chard charred—their earthiness is a natural complement to meaty fava beans.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler—unless you left out the beans. A little chopping, some liquid measure, and a quick whirrrrrr of your trusty margarita-maker, and you've got a bowl of ready-to-serve puréed goodness.