Bean and Legume

I happen to love cream Sherry and prefer the touch of sweetness it gives to this soup, but medium-dry also adds a dash of sophistication. Finished with a squeeze of lime and served with wedges of warm corn bread, this soup makes a satisfying weeknight meal.

Don't be fooled by the short ingredients list; these vegetarian black beans have a surprisingly complex flavor. Since I can't use a meaty bone or lard for a boost, I rely on my trusty trinity of Sherry, balsamic vinegar, and soy sauce, three power ingredients that play well together. The pressure cooker makes cooked-from-scratch beans easily feasible for a spur-of-the-moment supper, though I still prefer to cook up a pot on the weekend; beans thicken as they stand, so by making them ahead and thinning them before serving, I actually get more. This recipe serves as the base for two different meals: I set aside half for flavorful beans and rice and purée the other half into a hearty soup spiked with additional Sherry and lime juice.

Because it's one of the easiest vegetarian dishes, soulfully satisfying rice and beans can eventually become, well, tedious. Jazzing it up with colorful toppings transforms it into an exciting meal, chock-full of varying textures and flavors. Not only is this a staple for my family, it's become my default party dish for a crowd.

The pork belly needs to cure overnight, so start this one day ahead. If you can't find pork belly, use bacon instead. Mix 12 ounces diced browned bacon, 2 tablespoons drippings, 1 minced garlic clove, 1/2 cup chicken broth, and 1/4 cup dry white wine in large skillet. Bring to simmer; keep warm. Cook pasta; proceed with recipe.

Baby beets, which are roughly the size of a large marble, are sweeter than mature beets and cook more quickly.

This recipe was created by Govind Armstrong, chef and co-owner of Table 8 restaurants in Los Angeles and Miami. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. If lamb is not brought to room temperature before being placed in oven, roasting may take up to 45 minutes.

Editor's note: The recipe below is from The Best Recipes in the World by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here. Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

Cheese power: Monterey Jack and parmesan are creamy and smooth, while blue lends a subtle savoriness.

A salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.

Editor's note: The recipe and introductory text below are from China Modern by Ching-He Huang. In Chinese, Xi-fan means "watery rice." This modern version contains both brown rice and mixed whole grains.

The hearty pork stew known as cocido is eaten all over Spain but varies from region to region. This one comes from Liébana, the westernmost part of Cantabria, where it's traditionally served in stages—beginning with the broth and fideos (fine pasta) and followed by the meat, chickpeas, and cabbage arranged on a large platter. We prefer to eat it all together, as the broth lends a nice moistness to the other elements.

Chinese fermented black beans are a bargain—the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

Protein-packed chickpeas and feta satisfy you for hours; bell pepper offers immunity-enhancing vitamin C.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

Wasabi peas are dried green peas that are covered in a spicy coating made from wasabi powder. They can be found at some supermarkets and natural foods stores, and at Asian markets. Serve this dish with a bowl of steamed jasmine rice.

This fresh and sophisticated dish would be a delicious vegetarian entrée for two—just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket.