Lentils don't always get the credit they deserve, but that's about to change. These lentil recipes prove that the humble bean can easily take center stage. They're hearty, full of flavor, and ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Beans get a lot of love. Lentils, not so much. One indicator: A ...

This classic, comforting, stick-to-your-ribs soup makes the most of your holiday ham leftovers (especially if you have a ham ...

It’s been called both a “bowl of blessedness” and the “soup of the Devil,” and it’s the stuff of legend. Frank and Jesse James reputedly downed a few bowls before pulling some of their heists -- and ...

1. In a soup pot over medium heat, heat the olive oil. Add the onion, carrots, celery, salt, and black pepper. Cook, stirring often, for 10 minutes, or until the vegetables begin to soften. 2. Add the ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

Oh, you’re cooking beans right now? So is everyone else, it seems. As the coronavirus pandemic and subsequent stay-at-home orders have made people more reliant on pantry staples than ever, beans have ...

ONE of the best things about food is a syndrome I call Cone Contagion: You see someone eating an ice cream and you have to have one yourself. But I never associated it with anything nourishing until a ...

In a Dutch oven, heat oil over medium-high heat. Add onion; cover and, stirring occasionally, cook 2 minutes or until lightly browned. Add garlic; cover and cook 1 minute. Add broth and wine; bring to ...