Bean and Legume

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico!

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! If you like hummus—and most people do—you will love this bean puree, which could be called an Italian version of the classic bean spread. For my mother, ceci beans (chickpeas) were a household staple, so they are for me, too. I keep cans in my pantry at all times because they are so versatile. You could cook your own instead of relying on canned, but for this puree I find the canned beans are just fine. And so much easier. Don't scrimp on the olive oil—you want the puree to be juicy and rich. The squeeze of lemon juice at the end will make you sing "hallelujah!"

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish.

It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

Editor's note: The recipe and introductory text below are from Mark Bittman's book How to Cook Everything Vegetarian. Pita makes a wonderful crust for this stuck-pot recipe, but you can use tortillas or lavash instead (see the Stuck-Pot Rice and Beans with Tortilla Crust variation). This dish is quite complex in both flavor and texture, and the earthy lentils with lightly caramelized onions and sweet bits of dates or raisins are delicious. Use oil, and this becomes vegan.

Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.

A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington.

This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.

This twist on the Caesar salad is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. Iceberg lettuce is topped with a crispy buttermilk, cornmeal, and chickpea flour pancake, low-fat cheese made from yogurt and spices, and an anchovy-free dressing. Note that the raw garlic is rubbed on the croutons after rather than before toasting to preserve its volatile oils. Garlic—particularly when it's uncooked—has been attributed with numerous health benefits, including fighting cancer and killing harmful bacteria. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and kapha doshas. Be sure to start this recipe at least one day ahead.

Be sure to drain and rinse the chickpeas well before using.

Cooking the curry powder with the vegetables mellows its flavor.

This hearty fish soup get tons of flavor from smoky bacon and fragrant saffron.

Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well.

With its notes of cumin, cinnamon, and chocolate playing off the gentle spice, this meatless chili combines the best parts of a mole sauce and a Cincinnati-style chili. Its rich body makes it a seriously satisfying dinner any night of the week.

Food editor Maggie Ruggiero has taken lentils "from canned to Cannes" in this très simple—and très français—dish.

Because curry powder is a blend of many spices, it's a tremendous way to get both depth and complexity in one fell swoop. Adding cayenne compounds the intensity. Take a taste of this fragrant, pleasantly spicy dish, and you'll agree.

Make the vibrant lemon, tarragon, and parsley butter up to three days ahead and then toss with hot blanched green beans for an easy last-second side.