Cinnamon-Spiked Red Chili
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A super-flavorful red chili scented with cinnamon, chock full of beans and easy to make with a number of pantry staples.
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Featured Recipes
Mediterranean Shrimp with Roasted Garlic-Chickpea Puree
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Perfectly seasoned shrimp atop a roasted garlic, spiced garbanzo puree.
Read MoreRoot Vegetable Tagine with Preserved Lemon and Chickpeas
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A delicious vegetarian dish adapted from Bon Appétit
Read MoreMolly’s Warm Butternut and Chickpea Salad With Tahini
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This is absolutely wonderful and makes a generous side dish or even a lovely entree. You can't go wrong with Molly Wizenberg recipes!
Read MoreSummer Ribollita with Basil-Pinenut Pistou
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This is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.
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