Paula Wolfert’s friend, the Turkish chef Musa Dagdeviren, shared this recipe for a salad packed with pomegranate, a fruit rich in antioxidants believed to be beneficial to brain function. If you can’t ...

INGREDIENTS: • 2 cups mung beans, soaked for 12 hours • 3 tablespoons vegetable oil • 1 cup sweet onion, peeled and sliced • 1 cup shiitake mushrooms, sliced • 1 cup red bell pepper, seeded and sliced ...

Note: Start the beans three days ahead and use them when the sprouts are very tiny. 2. Drain beans; place in an aerated, dark container for 2 to 3 days, until little sprouts begin protruding from each ...

While many Indian bean dishes, known as dals, are thick and soupy, chef Suvir Saran of New York's Devi restaurant simmers the yellow mung beans here without stirring so they become fluffy, like a ...

When Indians hear the word for this spicy, crunchy, sweet and sour snack, their mouths begin to water. Whether served on a banana leaf on the streets of India or on porcelain plates at Suvir Saran's ...

1. Soak mung beans in water until soft, drain and peel off the skins. Grind the mung beans with 2/3 cups of water in a blender. 2. Peel and finely chop the carrot and bracken. Season with salt. 3.

The actor shared his perfect cure for jet lag on Instagram on Sunday When you’re jet lagged in James Van Der Beek‘s household, pancakes are just the solution for an easy breakfast. After flying home ...

But even though your pantry may already be fully stocked with the usual legume culprits—say, a can of chickpeas or black beans, and we’re so glad about that—why stop there? If you're looking to step ...