Imagine the joys of Korean fried chicken. Except skipping the frying (and the chicken). The simple, brilliant yangnyeom chickpeas in Eric Kim's debut cookbook 

 unlocks them for us, and fast. And once you memorize Eric's sweet-spicy yangnyeom sauce, you definitely won't want to stop at chickpeas. As Eric writes in 

, “Sticky-sweet yangnyeom sauce is one of those genius inventions that was meant for fried chicken, but tastes wonderful on everything else—case in point, crispy chickpeas. To be truly happy, this is all I need with Netflix, a cold beer, and my pup at my side. And like most things in this book, these chickpeas taste divine as a banchan with a little fresh white rice on the side. The scallions are also a nod to a particular preparation of fried chicken in Korea, where a tangle of them is added atop for freshness. Don’t skip the caramelized honey: It’s really fun to make and finishes the dish with a shiny gloss, plus the sweetness helps balance the other flavors, like the funky heat from the gochujang and the savory bite from the soy sauce and garlic.” A few more tips: If you have leftovers, they’ll keep well for snacking on as a banchan throughout the week. In addition to crispy chickpeas, try yangnyeom sauce in all sorts of other places that could use some sweetness, heat, and shine: roasted potatoes, broccoli, or brussels sprouts; baby back ribs; seared pork chops; crispy tofu; and, of course, fried chicken. Recipe adapted very slightly from 

Korean American: Food That Tastes Like Home

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.Hear more about this recipe from Eric himself on our podcast 

Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim

Are you always on the lookout for quick and easy weeknight dinners that you feel good about feeding yourself and your family? So am I. I’m wishing I’d come up with this sooner: It’s crazy simple and really good.

Roasted Sausage, Swiss Chard & Cannellini Beans

Cookbook author, podcast host, and journal editor Hetty McKinnon thought she'd ruined her hummus after accidentally dumping a whole can of chickpeas, juice and all, into the blender. But she decided to press on—and discovered a luscious, super-smooth texture she’d never seen in hummus before, all without peeling chickpeas or invoking baking soda. As Hetty wrote for 

, “The result of a happy kitchen accident, this fluffy hummus can be served with vegetable crudité, crackers, or bread. Accidents happen, as they say. When these mishaps occur in the kitchen, the results can sometimes be nasty (salty shortbread biscuits anyone?), while at other times those cooking misadventures can be revelatory, and also delicious. This ‘whipped’ hummus is one of my recent kitchen discoveries. “It is true that the world has plenty of hummus recipes, but not all are created equal. This one is fluffier than most, with a cloud-like texture, which is both light yet creamy. It is also oil-free. This recipe happened by chance—while making a batch of hummus, I absentmindedly added a whole can of chickpeas—the beans and the liquid—to my blender, along with the regular hummus additions of tahini, garlic and lemon juice. As the mixture blended, I noticed a pillowy, almost-frothy texture forming. I stopped the motor, dipped my finger in and snuck a taste—the hummus was meringue-like and perfect. “Serve this whipped hummus in any way you like—with vegetable crudité, crackers, on bread or with roasted carrots and an herbaceous za’atar oil, as I have here. Treat this hummus as a blank canvas for your favourite vegetable combinations—try roasted cauliflower with feta, Brussels sprouts with Puy lentils, lemony chargrilled broccoli, eggplant with pomegranate, or a quick tomato and parsley salad.” A few more tips: We’ve found that a high-speed blender like a Vitamix or Ninja creates the smoothest, airiest texture, but other machines can work—you’ll just want to be sure to start with less aquafaba (chickpea liquid) and add it as you go. Adjust the garlic to your taste—if you don’t like a lot, aim for cloves on the smaller side. And, if you have them, Hetty has also used freshly cooked chickpeas and cooking liquid in this recipe. 

Whipped Hummus With Roasted Carrots & Za’atar Oil From Hetty McKinnon

They are inspired by a recipe found in a Tuscan cookbook from the turn of the century, Leaves from our Tuscan Kitchen. This wonderful little book of vegetable recipes was originally published in 1899, though it's still in print. It’s written by English historian and Florentine expatriate Janet Ross, and includes recipes from her cook, Giuseppe Volpi. 

The book’s recipe for bean croquettes calls for 1 quart of dried beans (which would equal nearly 6 pounds, or 3 kilos, of cooked beans), which are cooked, mashed, and mixed with plenty of butter, a dash of vinegar, and some lemon balm before being crumbed and fried in butter. 

I loved the hint of vinegar and minty lemon balm perfuming the earthy, creamy cannellini beans, though I did adjust the recipe so it uses a smaller quantity of beans and grated Parmesan instead of butter. You could also use other herbs if lemon balm is difficult to find. I also found that pan-frying these delicate croquettes in a little butter and oil held together better than deep frying in oil. The result is a crunchy on the outside, smooth and creamy on the inside croquette, which would be perfect as part of an antipasto platter. 

Cannellini Bean Croquettes

Summer is slowly approaching, and I mean slowly approaching. After all, we live in Wisconsin, and when summer approaches, everyone gets excited. You cannot blame us, we only get a few months of warm weather up here in the great white north. Summer screams a few things to a Wisconsinite, one being brats on the grill, two being anything grilled for tailgating, and three, would be really fresh salads. That’s where I am coming into the scene.

This past week, my coworkers decided to get together and tailgate for our annual Milwaukee Brewers baseball game. The theme was brats, and more of a brat rating/tasting. We purchased five different brats, two a piece, and grilled them to perfection. The goal was to judge them by taste, texture, and flavor, not knowing where the brat was coming from. It was great. Plain and perfect grilling, and great brats at that. Realizing that we would be consuming two brats a piece, I decided it would be nice to throw in something fresh, flavorful, and healthy. This is where the mixed tomato and cannellini bean salad came into play.

If you are looking for a new salad, and one that is comforting in many ways and packed with textures and flavor, this is the one.

Mixed Tomato and Cannellini Bean Salad

When you consider blending beans into cake batter as a means of making it better—light and and airy, with a similar crumb to a regular butter and flour cake but with extra moistness and, in the words of Anna, "an almost fudge character"—then you'll want to shout those beans from the rooftop. You'll want to stick a small flag in this cake that says "Made with Beans!" You'll want to tell all your friends! Because this cake is dairy-free and gluten-free and refined sugar-free, too, it's a great choice to bring to an event with an unknown guest list: Almost everyone will be able to eat and enjoy it (and enjoy it they will). You won't have trouble making, it either. While the cake lives in the "Investment Cooking" chapter of A Modern Way to Cook, it only fits the bill in the context of the book's other recipes, which are grouped by speed: under 15, 20, 30, and 40 minutes. As cakes go, this one's speedy, with an easy clean-up: The batter comes together in a food processor; the frosting, in a blender. Reprinted from 

Anna Jones' Amazing Lemon Cannellini Cake

This recipe is inspired by a traditional black-eyed pea dish called 

 from the Brazilian state of Ceará. I have substituted some of the more difficult-to-find Brazilian ingredients—like dried beef (

)—for ingredients that are more commonly available in American grocery stores. Other than that, the dish retains many of the same features that make it such a crowd pleaser in its native Ceará. It can be assembled several days in advance and baked when you are ready to serve.

Cheesy, Creamy Black-Eyed Peas

This is pretty much my dream salad. It's simple to make and the combination of flavors and textures is just so good. If making the salad in advance, hold back the burrata until serving so it's at its creamiest. 

Shaved Fennel, Cannellini Beans, and Burrata with Hot Nduja Vinaigrette

This dish brings together three of my favorite ingredients: chorizo, confit rock shrimp, and stewed beans. The flavors are deeply savory and warm. This dish is perfect for the cold weather. 

The confit rock shrimp will yield excess “shrimp oil.” Save this oil in your refrigerator for up to a week and use it to sauté greens, fry an egg, or dress pasta. The flavor of the shrimp oil is fantastic. 

If you feel like getting creative, you can replace the shrimp and chorizo with anything you want, including roasted peppers, caramelized onions, roasted tomatoes, charred octopus, pancetta, etc. Bold flavors work best.

Stewed Cannellini Beans with Chorizo and Confit Rock Shrimp

I’m always on the lookout for weeknight meals that are healthy, easy to assemble, and versatile in the way they can be served. Inspiration for this recipe came from Patricia Wells' Vegetable Harvest, a cookbook that I’ve unfairly neglected until recently. I streamlined it to be a one-pot dish that can go from stove to oven to table. You start with a simple tomato sauce cooked on the stovetop; it’s just the right amount to coat the fresh mushrooms, cannellini beans, and artichoke hearts, creating a ragout of sorts. The oven does most of the work here, and the resulting dish is warm, comforting, and full of flavor.  The ragout can be served in a number of ways: alongside a crusty baguette and green salad, over soft polenta, or as a bed for a crispy olive oil-fried egg. I’m planning to create a place for it in my weeknight rotation. 

Roasted Mushroom Ragout with Cannellini Beans and Artichoke Hearts

I recently had my wrist slapped for eating too many sugars and carbohydrates. (Apparently, my frequent pasta dinners and midday pain au chocolat fixes eventually caught up with me.) My doctor immediately instructed me to break-up with refined grains (only temporarily) and get up close and personal with protein rich foods like beans and lean meats. I made this rustic pottage with cannellini beans, chickpeas, and lean chicken sausage, as well as some other ingredients lying around the house, soon after. It turned out to be a deliciously wholesome and perfect meal for a cold winter night. Since this is a hodgepodge, you can swap out (or add) different ingredients, like lentils in lieu of chickpeas or sauteed apples in lieu of carrots. Because I'm not particularly good at following doctor's orders, I highly recommend serving this with some toast points to soak up every last bit.

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