The mayocoba, or Canary bean, was named after a small village in Mexico where it was “reinvented.” They have a unique flavor and it is said that they will not give the consumer the usual digestive reactions that other beans can give. They are yellow and the size of a pinto bean.
Don’t let the long ingredients list scare you away! This lovely salad is one of my very favorites and completely worth the (minimal) trouble. And you can make a big batch of the candied pecans ahead of time!
A zingy southwestern take on a summer classic. Be sure to take this one with you on your next picnic.
This is more a guideline than a recipe, but it’s what I use when the family is hankering for homemade pizza but nothing but a few pantry and fridge staples to make it happen. Try to use the best and freshest quality ingredients you have available, and dare to try intriguing combinations (I like fresh tomato sauce, minced garlic, cremini, shiitake, and button mushrooms, caramelized onions, and thyme).
Schiacciata is the Tuscan word for what most English-speakers might recognize as “focaccia.” Aptly meaning “squashed” or “flattened,” schiacciata is flattened with the fingers of the baker, leaving characteristic pockets along the top of the dough that hold little dredges of olive oil and salt. This recipe for focaccia embeds a variety of herbs and thin slices of garlic in the dough before baking. It’s the perfect base for a heaping pile of fresh ingredients, like cherry tomatoes and torn basil.
Our take on a delicious Italian classic. Primavera means ‘spring’ so traditionally, it would contain spring vegetables but we suggest you feel free to use whichever veggies are in your fridge right now.
Many folks drawn to making vegan dishes might already know some of the tricks to making a great dairy-free mac & cheese, but if you haven’t heard them yet: nutritional yeast is key, soymilk and tofu add a decadent, silky bite, and mustard, although optional in this recipe, is a big, big flavor-booster
I truly cannot imagine a more perfect pasta dish, especially when it comes to warm summer evenings. This is about as fresh, comforting, and bright as pasta dishes get.
We first tasted these fajitas at a friend’s housewarming party. Meghan McKinney, the author of this recipe, served them to us on perfectly warmed corn tortillas and a little scoop of brown rice. Needless to say, they were a hit.
