How to Make It
Place beans in a large bowl or container; cover with cold water to 4 inches above beans. Let the beans stand at room temperature overnight; drain.
Bring drained beans and 10 cups water to a boil in a large Dutch oven, skimming surface occasionally. Add 1/4 cup oil, thyme, bay leaves, onion, and ham hocks. Reduce heat to low; cover,...
How to Make It
In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the jalapeño, garlic, cumin, chili powder and 1 teaspoon salt. Cook until fragrant, 2 minutes.
Stir in the black beans and stock, strapping up any brown bits from the bottom of the pot. Bring to a boil and simmer over...
Cut the avocados in half, and remove the pits.
Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days.
This silky, garlicky soup from chef Jehangir Mehta of NYC restaurant Graffiti Earth is a delicious, no-waste recipe that allows you to use up all of those leftover vegetable scraps.
Mehta throws all of his carrot peels, herb or mushroom stems and onion skins in a plastic bag in his fridge and then uses it to make a rich vegetarian stock at the end of the week. He then...
How to Make It
Cook broth in a large, heavy saucepan, reducing it by half to concentrate flavors.
Heat oil in a medium sauté pan. Add onion and garlic; sauté 3 to 5 minutes, or until onion is translucent.
Add ginger, potato, and carrot; cover and cook 5 minutes, stirring occasionally. Add coconut milk and bell pepper; cover and cook 5...
Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeño; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro. Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if...
Preheat the oven to 400°. Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.
Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, cream...
Blackberry-Mango Breakfast Shake
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Becky Luigart-Stayner; Melanie J. Clarke
If you don't have a popover pan, no worries. You can use a muffin pan for this easy bread recipe.
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Grilled Potato Wedges with Fresh Herbs and Butter
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Grilled Salmon with Yogurt-Mint...
In a pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat until tender, about 2 hours; add water to keep the beans covered. Drain the beans and reserve the cooking liquid.
Meanwhile, in another pot, heat 2 tablespoons of the oil. Add the pancetta and cook over moderate heat until crisp, 4 minutes. Add the shallots,...