Rice and beans have fed people for centuries, and it’s easy to see why. They’re cheap, nutritious, filling and fast. In the U ...

This is a low sodium and low fat meal that keeps well as leftovers. Heat 2 tsp olive oil in a pot over medium heat. Add half the onion and a pinch of salt; cook for 5 minutes, until softened. Add half ...

Maya Feller, MS, RD, CDN of Brooklyn-based Maya Feller Nutrition is a registered dietitian nutritionist who works with patients looking for nutritional management of diet related chronic illnesses ...

Our fresh and vibrant take on classic red beans and rice provides a few shortcuts so that all of the satisfying and ...

Seven Ways Seven Days Gets You Through the Week: Trustworthy local reporting. Piping‑hot food news. Thoughtful obituaries. Must‑do events. Stuck in Vermont videos. Eye‑opening personals. All the fun ...

There’s a lot to love about food, but one of the things I like most is that every culture has its own “rendition” of the same general food. For example, dumplings. When I say dumplings, you probably ...

Place kidney beans and 5 cups water in a programmable pressure multicooker (such as Instant Pot). Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Leftover rice is one ingredient I always have sitting in my fridge.