Jazzing up beans and rice with colorful toppings transforms it into an exciting meal, chock-full of varying textures and flavors.

Finished with a squeeze of lime and served with wedges of warm corn bread, this soup makes a satisfying weeknight meal.

Don’t be fooled by the short ingredients list; these vegetarian black beans have a surprisingly complex flavor.

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course.

The flavor of this pasta fagioli is so haunting and the texture so voluptuous that you’ll wonder how such modest ingredients could conspire to create something so indulgent....

For many years now, I've relied on the pressure cooker for chicken soup, stock, and beans—but not much else.

For a real umami knockout, conjure up the combo of Parmigiano-Reggiano and miso in a soup.

"Can you bring something to the party? We need a first course." My heart sank. It was a weeknight, and there was no time to cook and barely enough to shop.

Christmas is looming, and in my husband's family, that means yet another turkey.

We were surprised that the USDA has dropped their recommended turkey temperature from 180 degrees Fahrenheit all the way down to 165 degrees.