Bean and Legume

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

Just about the most approachable at-home fish cooking method there is.

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.

Here’s a low-effort dinner bowl that comes together in less than 30 minutes.

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.