Sarah DiGregorio

These satisfying beans are inspired by cacio e pepe (cheese and pepper) pasta, a classic Roman dish where black pepper and Pecorino cheese combine with pasta cooking water to make a creamy, punchy sauce. Here, the creaminess of the beans stands in for pasta, and escarole makes it a meal. Escarole is milder than other winter greens like kale or collards, and has a crisp, hearty texture and sweet flavor that is delicious in this dish—but feel free to substitute another winter green of your choice.
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Green Goddess White Beans
Rating: Unrated
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This one-pot, meal-in-a-bowl bean stew is inspired by green goddess dressing: tangy, lightly creamy and assertively herbal. The dish is packed with greenery, but relies on pantry staples like frozen spinach and jarred artichokes, making it well suited to any season. Giant white beans work especially well, but you can also use smaller varieties, like navy. If making that substitution, decrease the broth to 4 1/2 cups and start checking for doneness around 3 hours.
The Sichuan province in the southwestern corner of China is known for its fiery dishes. Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe. You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet.
Green tea soba noodles, or cha soba, are buckwheat noodles made with powdered green tea, which imparts a subtle grassy note and pretty color. You can find them in Japanese markets or online. Regular buckwheat soba noodles work just as well in this cup-of-noodles-style mason jar noodle soup.