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This punch recipe is the perfect summer wine cocktail: muddled blackberries, lime juice, vodka, and rosé.
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This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
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Black lentils are cooked slow and low with herbs and vegetables for a tasty and filling side dish.
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Get Black Bean Sopes Recipe from Food Network
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Kahlua, figs, and chocolate-coated coffee beans bring this simple dessert to a high level of sophistication.
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Bacon, navy beans, molasses, brown sugar, and mustard are the key ingredients in this simple, inexpensive side dish.
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This is a quick and easy soup you can make with ham, lentils, onion, garlic, and celery. A little red wine vinegar gives a nice unexpected flavor boost.
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Chicken tenderloins make a quick filling for tacos, along with plenty of garlic, black beans, bell peppers, cilantro, and a Mexican cheese blend.
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Chef John's recipe for miso-glazed black cod is his take on the dish made famous by chef Nobu Matsuhisa.
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This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
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Black eyed peas, beef sausage, and a smoked turkey leg are simmered together to make a comforting bowl of southern goodness.