Bean and Legume

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

Use just one type of bean to ensure even cooking.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

These fillings would also work wrapped up in a tortilla or lavash.

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.