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cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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This is my take on a terrific meal I enjoyed at the Kitchen Table in Richmond, Vermont.
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Carrots and bean sprouts are tossed with fresh coconut, cilantro, and a simple dressing made with lemon juice, sugar, and toasted mustard seeds.
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Lean ground turkey, rich shiitake mushrooms, and lots of crunchy water chestnuts come together quickly in a tasty filling for lettuce leaf wrappers.
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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.
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An easy, colorful combination of cured Spanish chorizo, black beans, and tomatoes with green chiles add big flavor to this one-pot rice dish.
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A simple but delightful soup that goes well with most Korean main dishes.
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Here's a hearty stew to feed a hungry crowd--it features a colorful array of beans simmering with sausage and chicken broth that slow cooks for hours, leaving you free to enjoy the day.
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Bacon and sliced almonds bring smokey and crunchy dimension to this traditional green bean casserole recipe.
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A healthy spiced black bean hummus recipe.
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Kidney beans and garbanzo beans come together in a creamy hummus with hemp seed hearts for a hearty Mediterranean-inspired spread.