1Heat the oven to 400°F and arrange a rack in the middle.
2In a food processor, purée the beans with the olive oil, garlic, smoked paprika, half the goat cheese, and a pinch of salt. If it looks too thick, add a little water to achieve the consistency of a dip. Taste and add more salt if needed.
3Scrape the dip into a shallow, oven-safe serving dish. Top with the remaining goat cheese, sliced thin, and a sprinkling of smoked paprika.
4Bake until hot and bubbly, 15-20 minutes. Serve immediately.
A humble ham bone is the basis of this hearty, classic soup. Carrots, onions, celery, and thyme add nuance to the savory broth, and white beans add bulk and creamy texture (some beans are mashed to thicken the soup, while some are left whole). Diced ham stirred in at the end makes this a filling, flavorful meal. Read more.
Cooked dried black beans provide the wow factor in this simple dip; you could serve the blended beans alone and guests would swoon over the rich, full-bodied flavor. Use leftover dip as a spread for sandwiches or burritos, or stir into a bean soup.
This simple cold-weather soup is an easy go-to when you crave comfort—creamy and full of body, yet not as heavy as other dairy-based soups. The golden color of the broth comes from the sautéed onion and carrot.
Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne.