There’s something homey and relaxing about a pitcher of freshly squeezed lemonade that sugary store-bought versions can’t quite deliver. Whether it conjures visions of a summer lemonade stand or rocking on a porch swing, grab some lemons and squeeze up a batch yourself.
For more, see our Pink Lemonade recipe.
Steve Sando, bean impresario behind Rancho Gordo, outlines the steps from beans in a bag to glorious pot o’ beans. Dried beans may not be fresh, per se, but the ones you're using shouldn’t be more than two years old. Soak them first, and then use the soaking water to cook them. A quick, hard boil followed by a long, slow simmer will get them cooked up right. (Click here for Steve's bean-cooking recipe.)