Back in the 1970s before the whole world was a mouse-click away, Min’s grandfather, Lee Almy, a guy who took his beans very seriously, had pintos shipped down to Carlsbad, New Mexico, from Cortez, a small town in the prized pinto-bean-producing southwestern corner of Colorado. He flavored these superior beans simply with chili powder and salt. Min’s dad, Max, adds a can of Rotel tomatoes and a leftover hambone when available and simmers them in a slow cooker. Min’s aunt Betty is a purist and cooks her pintos plain, seasoned only with salt and sometimes chopped ham. Aunt Sarah, from a long line of ranchers across Oklahoma, Texas, and New Mexico, cooks pintos the way her mama taught her—unsoaked beans and a hunk of salt pork in the pressure cooker for an hour and a half. Then she simmers them with a little fresh garlic. Whichever way you cook them, serve with cornbread, sliced raw onion, slices of fresh jalapeño pepper, and the cheater meat of your choosing.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.