1Boil water for the pasta, be sure to salt the water. Put the kidney beans through the bell peppers in a very large bowl. Add cherry tomatoes if desired. Season the veggies with salt and pepper.
2Next make the vinaigrette. Combine 2 minced garlic cloves, 2 tbs. lemon juice, 3 tbs. balsamic vinegar, and 1 tbs. Dijon mustard, mix well and season with salt and pepper. Stream in olive oil until dressing suites your taste.
3Cook pasta until al dente and add directly to large bowl with the veggies. Pour the dressing over the pasta and veggies. Allow this to marinate, the pasta will absorb alot of the dressing. Serve warm or cold from the fridge.
Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, spent years working with the sort of high-end machinery young cooks dream about. He also figured out how to translate some of the techniques he learned for the home kitchen, like this clever sous-vide salmon trick.
Hailing from the coastal Carolinas, we watch Chef Sam Talbot shuck and balance Asian-inspired oysters, which pairs perfectly with Stella Artois. He also shares his philosophy of cooking seasonally from the soul of the earth, and his love to entertain guests around food. Read more.