You’ve never tasted pasta salad like this before.
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Patty Catalano
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Tag: Beans & Lentils
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“Cowboy Pasta Salad” Is Always the First Side Dish to Disappear (It’s the Only One I Make!)
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My Homemade Refried Beans Are So Good, You’d Never Know They Started from a Can
Say goodbye to the canned version forever.
READ MORE…Andrea Aliseda
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The Bean Salad Everyone Should Know by Heart (It’s My Favorite Make-Ahead Dish)
It gets even better as it sits in the fridge.
READ MORE…Lindsay Funston
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Classic Navy Bean Soup Is Pure Comfort in a Bowl
Renae WilsonOriginally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
Renae Wilson
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I've Made Dozens of Pots of Beef Chili, But THIS Is the Best One
Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
Kelli Foster
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My White Bean & Kale Soup Is Irresistibly Creamy — Without a Drop of Cream
Oh, and it cooks in 30 minutes.
READ MORE…Kelli Foster
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