Warm, hearty and deeply comforting, this kidney bean soup gets a nice kick from crushed red pepper and brightness from a bit of mustard. Anna Painter is a trained culinary professional who has been ...

Walking the aisles at the grocery store, there are some pantry items that are exciting and trendy (chickpea pasta! banana flour!), and then there are products that are just…there. Canned and dried ...

Serves 6 (makes about 8 cups). Note: This easy soup is thickened with peanut butter, which gives it a creamy richness that seems almost decadent. It's mildly spiced, so if you want a bit more kick, ...

1 (14.5-ounce) can tomatoes flavored with basil and oregano 2 cups chopped zucchini 1 (15-ounce) can kidney beans, rinsed Red Star Nutritional Yeast Slice sausage into small pieces and brown in ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

1 16-ounce can butter (lima) beans, rinsed and drained In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings. In the same skillet, cook beef ...