Bean and Legume

This vinegary dressing reflects the tastes and traditions of the sizable German population in the Midwest.

Potatoes are the typical main ingredient in this classic garlicky Greek spread. The use of white beans in their place-plus the addition of tahini along with lots of fresh mint and parsley-transforms the easy appetizer into a whole new treat.

One of the very best things about this stew is its practical nature: If you blanch the vegetables, boil the potatoes, and make the infused broth a day ahead, this dish takes only 15 minutes to cook.

This combination has now become a bit of a classic, but Steve has put his signature on it with the mint oil. You must use the oil on the same day it's made or the mint will discolour.

Can be prepared in 45 minutes or less.

This quick dish gets its flavor from fresh tangerine peel as well as the fruit's juice. To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator. Then use a hand grater or a Microplane grater-zester to grate the peel.

Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.

Turn a pound of ground beef into this hearty, umami stir-fry.

This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

On a hot day, nothing satisfies quite like cold noodles in iced broth.