New Orleanians ate red beans and rice on Mondays because it was laundry day, and they cooked their red beans on the stove while the wash water heated. Or maybe it’s because they needed to use the ...

Creamy cannellini beans are an ideal stand-in for silken tofu; both balance the assertive punch of funky fermented chile-bean ...

Nachos are usually a meaty affair, but when canned black beans, lentils, and mushrooms come together, they create a deeply ...

Preheat the oven to 350 degrees. Generously grease a baking dish with oil.

The just-republished "Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin'" ($16.95, Pelican Publishing) has two recipes for red beans and rice, for which Buster Holmes was famous. The ...

New Orleans is known for good food, and lots of it. No trip to the Crescent City would be complete without a taste of gumbo or jambalaya, or a big bite out of a po’boy or muffuletta sandwich. Still, ...

Growing up in Los Angeles, so much of what I ate for dinner was a hodgepodge of different cultures. On Tuesday nights, gringo-styled tacos with cumin-scented ground beef and chunky stripes of sharp ...

Every time Lauren publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails from ...

I’ve had a mild obsession with red beans and rice since my first visit to New Orleans ages ago. There’s nothing better than that smoky, savory, soupy stew surrounding a tall mound of fluffy rice. It’s ...