Bean and Legume
South American Picadillo
Like American-style chili, picadillo is great over rice or with warm tortillas.
By Julian Teixeira
Basic Black Soybeans
By Lorna Sass
Garlic Chicken and Peppers with Beans
One could cook this on the stove and reduce the time by 10 minutes, but oven baking gives the chicken time to thoroughly absorb the flavors of the pepper and garlic.
See how to joint a chicken.
By Michele Urvater
Skillet-Glazed Baby Carrots and Sugar Snap Peas
After the vegetables have been sautéed in a small amount of butter, some chicken broth and a bit of cornstarch are combined and added to the skillet. The mixture thickens as it cooks, forming a rich-tasting glaze that is extremely low in fat.
Black Bean and Espresso Chili
Serve this over the Baked White Polenta with Two Cheeses, and season with any — or all — of the suggested toppings (chocolate adds mole flavor).
Haricots Verts and Carrots with Mustard and Chervil
If you can't find fresh chervil, use fresh parsley instead.
Fava Bean Agnolotti with Curry Emulsion
By Thomas Keller
Cannellini and Macaroni Salad with Grilled Tomatoes, Basil, and Olives
Add a glass of rosé and some crusty Italian bread to make a perfect summer lunch.
Cucumber, Tomato, and Onion Yogurt Salad
Vellarikkai Thakkali Vengaya Pachadi
Pachadi is the southern version of North Indian raita. You can substitute plain low-fat yogurt for the whole-milk yogurt here, but drain it in a sieve overnight first.
Ginger Salad
Gin Thoke
This salad is pungent, crunchy, intriguing, and addictive. Although served as a dessert in Myanmar, it is also a great accompaniment to grilled fish, chicken, or steak.