Osh-e Reshteh (Persian Noodle Soup)
Recipe from Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij (Mage Publishers)Photo credit: www.najmieh.com Note from the author: In Iran, it is customary to...
Recipes
Spanish Pardina Lentil Stew (Lentejas)
Pardina lentils are used in all kinds of dishes in Spain, including Lentejas, a rustic stew that has become a national dish. 1/2 pound dried Rancho Gordo Pardina Lentils 2 tablespoons olive oil...
Mississippi Vegan's Vegetable Lentil Soup
Timothy Pakron of Mississippi Vegan has a talent for building flavor in every dish. He describes this lentil soup as “comforting yet bright, with layers of flavor,” and we couldn’t agree...
Blue Zones Mediterranean White Bean Soup
Want to live to 100? Start by listening to Dan Buettner. This Mediterranean White Bean Soup from his newest book, The Blue Zones Kitchen: One Pot Meals, will be joining...
Carrot, White Bean, and Ginger Soup
2 tablespoons extra-virgin olive oil, plus about a spoonful to garnish 1 onion, chopped 2 cloves garlic, peeled and chopped 1 tablespoon minced fresh ginger 2 bunches of carrots (approx...
Jacques Pépin's Black Bean Soup
Jacques Pépin is a hero in the kitchen and beyond, and just about everyone agrees he’s as kind as he is talented. Steve was thrilled to meet Jacques and his...
Mushroom and White Bean Soup with Chiles
Inspired by Patricia Quintana's Cuisine of the Water Gods 2 tablespoons olive oil 2 tablespoons butter 1 white onion, thinly sliced 3 garlic cloves, minced 2 cups sliced button...
Sunrise Lentil Stew with Lemon and Dill
We are smitten with our Sunrise lentils. Their flavor is hard to pin down—somewhere between a Puglia lentil and a split red lentil—earthy, yet gentle, if that makes sense. We...
Black Eyed Peas Extremadura Style (Carillas Extremenas)
In Spain, black-eyed peas are called carillas, or “little faces.” This dish gets a smoky kick from Pimentón de la Vera, a specialty of Extremadura. You can add Spanish chorizo...
Raw Beet Salad with White Beans, Pomegranate Seeds, and Black Walnuts
I used to hate beets with a passion. I found them to be the most disgusting food I've ever known. Then I tried borscht, with loads of sour cream, and...
Arnab Chakladar's Dum Alu with Chipotle Chiles in Adobo
We're very pleased to announce that Rancho Gordo Press will be publishing Arnab Chakladar's Contemporary Indian Cooking next year. I've known Arnab for years. We met on the food forums,...
Fasole Batuta (Romanian White Bean Dip)
Photo by Sarah OliverIt's not easy to get a written recipe from a chef, but after some prodding, our General Manager, Julia Newberry, managed to get one from her friends...
Acapulco-Style Seafood Pozole
From The Rancho Gordo Pozole Book by Steve Sando (Rancho Gordo Press, 2019). "Most pozoles made with seafood or fish are white. This version, inspired by Acapulco chef Susana Palazuelos,...
Italian-Style Green Bean, White Bean, and Potato Pie
Italy has so many great regions for food, but you'd have to be a hard nut not to be taken in by Liguria. Inspired by the cookbook Liguria in Cucina...
Preeti Mistry's Warming Masoor Dal
From Chef Preeti Mistry: "Masoor dal is a handy lentil due to its very quick cooking time, and the Rancho Gordo dal is so aromatic. This warming dal is like...
Chicken and White Bean Estofada
2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 of an onion, chopped 2 garlic cloves, finely chopped 2 bell peppers, best red and yellow, peeled with a vegetable...