One bean, two names, five recipes.
This sultry, easy-to-make dip is exactly what you are craving.
Like waving a magic wand, but with chickpeas.
A simple Tuscan soup for when you need dinner in a flash.
2016 is the Year of the Lentil—and for good reason.
Let Heidi Swanson teach you how to liven up an otherwise drab soup, and your life will follow.
Keep dinner simple with flaky fish, kale, and beautifully browned legumes.
All that's good about from-scratch baked beans -- except this version can be ready for dinner tonight, and won't taste like dessert.
Want some good luck in 2014? Make a pot of Hoppin' John.
Romano beans are working hard to earn a spot in your kitchen -- they can do everything your standard green beans can do, and more.
Beans: the cheap chef's best friend.
We're pleased to announce a new biweekly column from the author of the blog Choosing Raw: Gena Hamshaw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52. Today: It's easy being green -- especially with Gena's raw kale and lentil salad.
