Creamy cannellini beans are an ideal stand-in for silken tofu; both balance the assertive punch of funky fermented chile-bean ...

Cannellini beans, with their delicate taste and thin skin, lend themselves well to the preparation of many recipes, including ...

My favorite high-protein soup recipe is from chef Ina Garten. It calls for simple ingredients and is great to prepare for ...

Have you ever eaten a dish at a restaurant that you’ve dreamed about for days — even weeks — afterward? Giada De Laurentiis had that experience after trying out the fried cannellini beans at Il Buco ...

Whisk oil and vinegar until thick and season with salt and pepper. Set aside. Put sugar in nonreactive pan and add about 1 tablespoon hot water. Carefully melt over medium heat, stirring ...

This recipe for kale and cannellini beans is a healthy Italian dish that can be used as a side dish or a main dish. It’s quick to make and is loaded with wonderful nutrients. You’ll love this recipe ...

This recipe is part of a Lent 2025 series where National Catholic Reporter staff will share some of their favorite meatless meals. Sign up for the EarthBeat Reflections email newsletter to receive a ...

Bean lovers, rejoice! Once limited to soups, crockpot sides, and picnic salads, beans are now the shining star of everything from one-pan dinners to creamy dips. But while they are incredibly varied ...

A main and two sides, cooked to perfection on a single baking sheet—it’s a beautiful thing. Even better, all the additional ingredients are likely already in your kitchen.

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

There's nothing difficult about bean cookery since it is only a question of time. Before cooking, all dried beans need to be rehydrated by soaking. The 10- to 12-hour overnight soak is the easy and ...