Beneath a thatch of wilted dandelion greens, the Christmas lima beans spill out, earthy and enticing, their pretty speckled markings still faintly visible after a few hours in the pot. This is the ...

Crisp white wine, bright lemon zest, and fragrant herbs balance the richness of bratwursts and creamy cannellini beans while ...

If it’s possible to rank beans, then I put cranberry beans at the top — their thin skins and creamy insides make them a clear winner. Plump them up in an irresistible broth of browned fennel and ...

When you’re making soup that calls for beans, there’s nothing easier than opening a can or two and dumping them in the pot. But is that the best we can do? Yes, when you make something with dried ...

This post actually contains two recipes: Roasted Leg of Lamb Stuffed With Pork, Chestnuts, and Morels and Lamby Cranberry Beans with Itsy Bitsy Potatoes. The great thing about buying bone-in leg of ...

Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed. As gorgeously (and tantalizingly) ...

Not all soups reheat well after being frozen—noodles, rice, and starches like potatoes may end up becoming mushy—so blended options are the way to go. To cut down on prep for other recipes, you can ...