This version of the classic Italian bean-and-pasta soup features butter beans (giant lima beans). The meaty yet silky texture of the beans contrasts nicely with the chewy ditalini pasta. Serve…
The freshness of herbs, the tang of feta, and the intensity of sun-dried tomatoes give wheaty bulgur a bright boost. And the grain’s crunchy-tender texture makes it a satisfying, quick…
Although this quick-to-make favorite uses canned beans, it has a delicious, long-cooked flavor. The secret is rich, succulent chicken thighs.
One thing we learned while testing the pressure cookers is that they’re great for cooking dried beans.
Quesadillas are inherently quick and easy to prepare, and this one even more so. Assemble the quesadillas up to a day ahead and cook just before serving, or cook them a…
This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick…
The pairing of fresh mint and basil in this quick stir-fry mimics the flavor of hard-to-find Thai basil. Pressing the tofu allows it to get a better sear.
This quick and easy vegan entrée is economical and crowd-pleasing. Seek out garam masala (Indian spice blend) without salt, and prep the other ingredients while the potatoes roast.
Tossed with fragrant herbs and a bright dressing, beans make a light yet filling dish
This dish has the essence of a long-cooked soup or stew, but takes only a fraction of the time to make. Onion, garlic, ginger, cumin, cilantro, and a pinch of…
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