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Sunrise Lentil Stew with Lemon and Dill December 30, 2025By Steve Sando 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... Read more
Black Eyed Peas Extremadura Style (Carillas Extremenas) December 11, 2025By Steve Sando 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... Read more
Raw Beet Salad with White Beans, Pomegranate Seeds, and Black Walnuts November 26, 2025By Steve Sando 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... Read more
Arnab Chakladar's Dum Alu with Chipotle Chiles in Adobo November 11, 2025By Steve Sando 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,... Read more
Fasole Batuta (Romanian White Bean Dip) November 06, 2025By Steve Sando 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... Read more
Acapulco-Style Seafood Pozole November 05, 2025By Steve Sando 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,... Read more
Italian-Style Green Bean, White Bean, and Potato Pie October 23, 2025By Steve Sando 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... Read more
Preeti Mistry's Warming Masoor Dal October 08, 2025By Steve Sando 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... Read more
Chicken and White Bean Estofada September 25, 2025By Steve Sando 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... Read more
Tepache Gordo: Yes, A Bean Cocktail! September 10, 2025By Steve Sando While working at Broadway by Amar Santana, mixologist Jade Bustamante and chef decuisine Richie Ramirez were challenged to create a cocktail for the 2024 Heirloom BeanEncuentro. The excitement and passion... Read more
Beet, Black Lentil, Feta & Walnut Salad July 31, 2025By Steve Sando This generous salad from Rosie Kellett's new cookbook, In for Dinner (available August 19th) would be perfect for a potluck or a laid-back dinner with friends. According to Rosie: "It’s one... Read more
Poblano Peppers Stuffed with Vegan Chickpea Salad July 30, 2025By Steve Sando Dora Ramirez is a chef, recipe developer, and photographer at dorastable.com and Mi Mero Mole. Her new book, Comida Casera, is available now. She says: "This vegan chickpea tuna salad... Read more
Marcella Beans with Tuna and Pickled Onions July 29, 2025By Steve Sando St. Helena chef and owner of Panevino David Katz prepared this white bean and tuna salad with pickled onions for a screening of the Marcella film at the Cameo Theater... Read more
Garbanzo and Tomato Salad with Sumac-Marinated Onions July 28, 2025By Steve Sando Inspired by a recipe we read in The Washington Post, this salad gets a flavor boost from onions marinated in sumac, paprika, and lemon. We made it with Garbanzo beans... Read more
Scarlet Runner Bean and Cress Salad July 25, 2025By Steve Sando Scarlet Runner beans are large, meaty, and versatile. They work in salads like this one, but they can also replace meat in chili and stews. Ancho cress, sometimes known as... Read more
Three Sisters Summer Salad July 24, 2025By Steve Sando This recipe comes from Chími Nu'am: Native California Foodways for the Contemporary Kitchen by Sara Calvosa Olson (Heyday, 2023). She calls for fresh cranberry beans, shelled and simmered in water... (责任编辑：) |
