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  • Recipe

    Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette

    Use a selection of beans for this salad. The colors, shapes, and textures will make it interesting and delicious.

  • Recipe

    Brisket and Bean Chili

    Chunks of leftover brisket make this chili much more interesting than one made with ground beef. If you don’t have time to cook beans, skip that step and use 3…

  • Menu

    South of the Border Soup & Sandwich Supper

    Spice up a weeknight with this easy Mexican-inspired menu

  • How-To

    Soup Suppers

    Turn to the pantry for a satisfying one-pot meal

  • Recipe

    Black Bean Soup with Sweet Potatoes

    The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.

  • Article

    The freshest flour

    Grinding your own flour is one of those kitchen tasks that sounds smart—it tastes fresher, has no additives, and is less expensive—but also arduous. This countertop electric mill from L’Equip…

  • Article

    Fresh Mexican

    Spice up summer's freshest ingredients

  • Menu

    (Veggie) Burger Night, with a Mexican Twist

    Whether or not you're a vegetarian, you won't miss the meat in this flavorful Mexican-inspired menu.

  • Recipe

    Tomatillo & Avocado Salsa

    This salsa can be refrigerated in an airtight container for up to 2 days. It’s also tasty on pork tacos or with quesadillas.

  • Recipe

    Mexican Black Bean Burgers

    It’s better to sauté these burgers rather than grill them, because they have a fragile texture and lack the protein that meat and fish have to hold everything together.

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