Refried Beans – Cooked Well, Not Twice

Contrary to popular belief, refried beans are not called refried beans because they’re refried.   As it turns out the name actual…

Lentils, celeriac and a cooking practice

Every so often, I find myself having a conversation about our family dinners or Pablo’s lunchboxes, and I notice that look in the…

Black Lentil Soup – Always Bet on Black

There’s absolutely nothing wrong with green lentil soup, but once you start making it with black “beluga” lentils, you’ll have a …

When I Think March, I Think Peanuts

For some arbitrary reason, March is National Peanut Month, and to help kick it off, here are a couple of video recipes that featu…

Farinata – Why Didn’t You Wish for This Sooner!

The third best part of this job, after the fame and fortune, is learning about unique, new foods; and this farinata video is a pe…

Flageolets beans à la française

Do you know you've achieved maturity (read: getting old) when you start finding youth endearing? It's a complex feeling, …

A Quick and Easy Cassoulet Recipe – Pork & Beans with Benefits

Of course you can’t make a real cassoulet in an hour, but you can make this very acceptable cheater version, and as long as you m…

Quick and Easy Black Bean Soup – Something from Almost Nothing

This black bean soup saved me during a recent attack of, “Oh my God, there is nothing in kitchen to cook with!” Even though it so…