• Everyone Who Loves to Cook Was Making Beans This Year

    9 monthes ago - By Eater

    How the humble legume - especially heirloom varieties - became the go-to ingredient for home cooks this year
    Earlier this year, on a lazy Sunday afternoon during the chilly, cloudy season that passes for winter in Los Angeles, I sat on a friend's apartment floor and ate a bowl of broad beans. Brothy and luscious in a shallow ceramic bowl, served with oven-fresh focaccia and a zingy glass of natural white wine, the beans were as wholesome and luxurious as linen sheets; their slow-rendered creaminess recalled pork belly or flourless chocolate cake, but instead of indulged, I felt nourished...
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