Beans & Grains
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From the EpisodeMiddle Eastern Dinner
Published: September 2018
FalafelLoading up the chickpea batter with fresh herbs and aromatics is what makes fala…
From the EpisodeMiddle Eastern Dinner
Published: March 2018
Moroccan Lentil and Chickpea Soup (Harira)Spices play more than just a supporting role in this hearty North African soup.
From the EpisodeWeeknight Italian
Published: March 2010
Creamy Parmesan PolentaFor the ultimate creamy texture and deep corn flavor, traditional polenta requi…
From the EpisodeSummer Cookout
Published: January 2017
New England Baked BeansThe transformation of a few humble ingredients into a rich, deeply flavorful
di…
From the EpisodeVibrant Mediterranean Cooking
Published: May 2018
Egyptian Barley SaladWe set out to develop a recipe for a vibrantly spiced pearl barley salad with th…
From the EpisodeElegant Fall Dinner
Published: May 2015
Farro Salad with Asparagus, Sugar Snap Peas, and TomatoesWe were sold on this nutty grain even before we realized how fast and easy it is…
From the EpisodeElegant Fall Dinner
Published: May 2015
Simple FarroWe were sold on this nutty grain even before we realized how fast and easy it is…
From the EpisodeBig Easy Favorites
Published: January 2010
Red Beans and RiceIn New Orleans, cooks transform a dollar’s worth of dried beans into a creamy, …
From the EpisodeMexican Mole and Drunken Beans
Published: January 2015
Drunken BeansCooking beans with beer and bacon can deliver results as full-flavored and satis…
From the EpisodeVegetarian Essentials
Published: September 2015
Black Bean BurgersEarthy black beans should make a satisfying nonmeat burger. But most either fall…
From the EpisodeServing Up Noodles and Rice
Published: July 2015
Fried Brown Rice with Pork and ShrimpWe figured out a single substitution that both eliminates the need for leftover …
From the EpisodeSpanish Chicken and Israeli Couscous
Published: July 2015
Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled ShallotsThese pasta pearls can revitalize a picnic salad—but first you have to cook them…
From the EpisodeSpanish Chicken and Israeli Couscous
Published: July 2015
Simple Israeli CouscousThese pasta pearls can revitalize a picnic salad—but first you have to cook them…
From the EpisodeSpicing Up the Backyard Barbecue
Published: January 2014
Quinoa Pilaf with Chipotle, Queso Fresco, and PeanutsCould we turn this superfood into a dish we’d really want to eat?
From the EpisodeSpicing Up the Backyard Barbecue
Published: January 2014
Quinoa Pilaf with Herbs and LemonCould we turn this superfood into a dish we’d really want to eat?
From the EpisodeBeefing Up Mexican Favorites
Published: September 2014
Simple Refried BeansServe with our Mexican-Style Grilled Steak (Carne Asada)
From the EpisodeBest Barbecued Chicken and Cornbread
Published: July 2013
Fresh Corn CornbreadWhat about a cornbread that actually tastes like fresh, sweet corn instead of co…
From the EpisodeHearty Spanish and Italian Soups, Revamped
Published: March 2013
Hearty Spanish-Style Lentil and Chorizo SoupTo achieve authentically deep, complex flavor in this hearty soup, we had to tur…
From the EpisodeOatmeal Muffins and Granola
Published: January 2013
Oatmeal MuffinsWhat should be a satisfying breakfast treat is often a dry, chewy regret. The ke…
From the EpisodeLet’s Start with Soup
Published: January 2013
Wild Rice and Mushroom SoupFor a rich, earthy, nutty-tasting soup, we had to figure out how to make its sig…
From the EpisodeA Moroccan Feast
Published: January 2011
Basic CouscousBack-of-the-package instructions may be simple, but too often they yield a taste…
From the EpisodeA Latin Celebration
Published: March 2011
Cuban-Style Black Beans and Rice (Moros y Cristianos)Cooking beans and rice in a single vessel sounds like a straightforward one-pot …
From the EpisodeEasier Italian Favorites
Published: January 2010
Hearty MinestroneItalians rely on garden-ripe vegetables, but most of us need to make do with su…
From the EpisodeSoups of the Day
Published: March 2008
Hearty Tuscan Bean StewIn Tuscany, creamy, flavorful beans transform rustic soups and stews into someth…
From the EpisodeKansas City BBQ
Published: June 2006
Smoky Kansas City BBQ BeansIn Kansas City, many barbecue joints stir "burnt ends"-tough, overcooked bits of…
From the EpisodeWinter Supper
Published: January 1995
Basic PolentaThe traditional method for preparing polenta is time-consuming and fraught with …
From the EpisodeRegional Classics
Published: February 2005
Cincinnati ChiliAn authentic version of this Midwestern classic is flavored with Middle Eastern …
From the EpisodeA Soup Supper
Published: January 2004
Hearty Lentil SoupDoes a bowl of lentil soup sound about as inspiring as a serving of instant oatm…
From the EpisodeSimple Soups
Published: March 2003
Italian Pasta and Bean Soup—Pasta e FagioliThe American version of pasta e fagioli is often bland and mushy and takes hours…
From the EpisodeOne-Pot Wonders
Published: March 2003
Simple Beef Chili with Kidney BeansCould we take supermarket staples and create a basic chili with great flavor?
Published: March 2017
Tuscan Shrimp and BeansShrimp and bright flavors transform cannellini beans from winter to all-weather …
Published: September 2017
Slow Cooker Brown Rice with Peas, Feta, and MintFor a fresh and easy variation on slow-cooked brown rice, we stirred in frozen p…
Published: September 2016
Slow-Cooker 15-Bean Soup with Chicken Sausage and SpinachWith 15-bean soup mix as our inspiration, we set out to make an easy bean soup w…
Published: September 2016
Cast Iron English MuffinsPackaged English muffins are a fine way to start the day, but our from-scratch v…
Published: September 2016
Cast Iron Rosemary FocacciaGood focaccia should have soft, chewy insides and a crisp exterior.
Published: September 2016
Cast Iron Southern-Style CornbreadUnlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty…