Just as bone-warming but meatless is Kay Chun’s soy-braised vegetable jjim, a Korean vegetable stew. Inspired by kalbi jjim, Kay has replaced the
With braised white beans and juicy marinated cherry tomatoes, it’s the sort of vegetarian dinner I crave this time of year.
The rhyme rings true: Sue’s recipe is quick to make and a delight to eat. In a velvety mix of white beans simmered
When it comes to beans, my husband, Daniel, favors chilis and stews thick enough to eat with a fork. I, on the other