That lady’s prayer was answered

709 points, 122 comments.

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Stovetop Beans

We’re diving into stovetop beans today and trust me, you’re going to want to make these!

Stovetop Beans from www.whatsgabycooking.com (@whatsgabycookin)Stovetop Beans from www.whatsgabycooking.com (@whatsgabycookin)

I get it – cooking homemade beans can be intimidating and it’s easy to just used canned beans for any recipe you find here on WGC. But here’s the deal, simmering a pot of beans on the back burner of your stove all day is actually so incredibly easy and rewarding! A: your beans will be way more delicious than out of a can. B: you’ll have a LOT of beans to work with for the week. C: they freeze perfectly so you can stock them for a rainy day! Stovetop beans for the win!

Stovetop Beans from www.whatsgabycooking.com (@whatsgabycookin)Stovetop Beans from www.whatsgabycooking.com (@whatsgabycookin)

If you’re not on instagram, you might have missed the fact that I’ve having a full blow obsession with Rancho Gordo beans. Some people go on shopping sprees at the malls, I went on a shopping spree for beans! We’ve done a handful of bean focused recipes here on WGC but by popular request, this stovetop bean recipe is coming your way. No fancy equipment needed, just some beans, some water, a few seasonings.

And once you get the stovetop bean recipe down, here are even more bean focused recipes:

Stovetop Beans

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Description:

Everyone needs a good stovetop bean recipe in their back pocket and this recipe won’t disappoint! You can use any kind of bean you prefer and it’s going to be a winner! And if you want to jazz these up even further – I’d suggest adding some sautéed diced onion, diced carrots, diced celery and garlic for a Classic European twist or some diced onion, 2-3 dried chipotle peppers and cilantro for a Latin twist

Gaby Dalkin

Prep Time:

Cook Time:

Total Time:
1 hour 5 minutes

Ingredients

  • 1 pound dried beans
  • 1 large yellow onion, small dice
  • 2 bay leaves
  • 2-4 cloves garlic, peeled
  • 1-2 dried arbol chilies
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • freshly cracked black pepper to taste

Instructions

  • Start by sorting the beans to make sure there is no debris or small rocks. Place in a colander and rinse under cold water.
  • To soak or not to soak. If you have the time, put the beans in a bowl and cover with about 4 inches of cold water, let sit at room temperature for 4 hours or overnight. Soaking will help speed up the cooking time.
  • Put the beans and the soaking liquid if you soaked into a large dutch oven or pot, add onion bay and other aromatics and enough cold water to cover the beans by about 2 inches
  • Cook over medium high heat till you see it start boiling, let it hard boil for 15 min, then reduce heat to low, you want to maintain a slow and low simmer. You can cover keeping the lid slightly ajar
  • Check often to make sure you have enough water, beans should always be submerged, add more HOT water as needed.
  • Beans will take anywhere from 1 to 3 hours to cook. Once beans are soft you can add salt, olive oil and pepper. Turn the heat off, remove bay before serving.
  • Let cool to room temp and keep in the refrigerator for up to 5 days or freeze for 3 months.

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Start by sorting the beans to make sure there is no debris or small rocks. Place in a colander and rinse under cold water.

[image] => 0 [uid] => 0 [type] => instruction [image_url] => ) [1] => Array ( [text] =>

To soak or not to soak. If you have the time, put the beans in a bowl and cover with about 4 inches of cold water, let sit at room temperature for 4 hours or overnight. Soaking will help speed up the cooking time.

[image] => 0 [uid] => 1 [type] => instruction [image_url] => ) [2] => Array ( [text] =>

Put the beans and the soaking liquid if you soaked into a large dutch oven or pot, add onion bay and other aromatics and enough cold water to cover the beans by about 2 inches

[image] => 0 [uid] => 2 [type] => instruction [image_url] => ) [3] => Array ( [text] =>

Cook over medium high heat till you see it start boiling, let it hard boil for 15 min, then reduce heat to low, you want to maintain a slow and low simmer. You can cover keeping the lid slightly ajar

[image] => 0 [uid] => 3 [type] => instruction [image_url] => ) [4] => Array ( [text] =>

Check often to make sure you have enough water, beans should always be submerged, add more HOT water as needed.

[image] => 0 [uid] => 4 [type] => instruction [image_url] => ) [5] => Array ( [text] =>

Beans will take anywhere from 1 to 3 hours to cook. Once beans are soft you can add salt, olive oil and pepper. Turn the heat off, remove bay before serving.

[image] => 0 [uid] => 5 [type] => instruction [image_url] => ) [6] => Array ( [text] =>

Let cool to room temp and keep in the refrigerator for up to 5 days or freeze for 3 months.

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–>

Stovetop Beans: Chef Vision

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Chocolate Torte

This decadent, rich Chocolate Torte is an easy, elegant dessert to serve to your friends and family to make them believe you are a gourmet cook! Each bite is a luxurious experience for the most dedicated chocolate lovers!

If you love chocolate desserts like we do, be sure to try these Moist Chocolate Cupcakes, Death by Chocolate Cheesecake, or Chocolate Meringue Cookies!

An image of a chocolate torte with one slice being removed.

An image of a chocolate torte with one slice being removed.

Chocolate Torte

We are obsessed with this classic chocolate torte that manages to be both elegant and rustic at the same time. Maybe it’s the dense, almost fudgy interior of or the crackly, delicate top that is dusted with cocoa powder, but there is just something about this dessert that defies all my ability to resist temptation.

If you really want to dress it up for a special occasion, you can serve it with a simple raspberry coulis drizzled on top or around the plate to make it extra fancy. Or just a dollop of barely sweetened whipped cream is perfect to offset the rich sweetness of this chocolate torte.

This chocolate torte is perfect for Valentine’s Day or a fancy dinner party when you want something to impress without needing to work too hard.

An image of a slice of chocolate torte with raspberries and raspberry coulis on top.

An image of a slice of chocolate torte with raspberries and raspberry coulis on top.

How to Make a Chocolate Torte:

  1. Preheat the oven to 350 degrees F and prep a 9-inch springform pan by buttering it and dusting with cocoa powder. This will help the chocolate torte release more easily when it is done baking, without leaving an unsightly flour residue.
  2. Melt chocolate and butter together until smooth. This can be done in a double boiler or the microwave using 30 second bursts of heat and stirring between each interval.
  3. Beat the eggs and sugar together using an electric mixer for 6 minutes until pale and light. It’s important to beat them until the color starts to change because this is what actually leavens the chocolate torte. It also helps create the light, crackly surface on top.
  4. Gently combine the melted chocolate with the eggs and sugar. Be careful not to overmix because you don’t want to deflate the lightness of the eggs too much. It’s easiest to add the chocolate in two batches and stir by hand. Pour the batter into the prepared springform pan.
  5. Bake until just set. It takes 30-35 minutes for the chocolate torte to bake. Start checking around 30 minutes. The torte will be puffy and the center should just barely jiggle. The top of the torte should be matte instead of glossy. You can also test with a toothpick to see if it comes out with just a few crumbs attached.
  6. Cool completely. Leave the torte in the pan to cool for at least an hour, then run a sharp knife around the edge to be sure it is loose before detaching the rim of the springform pan. You can serve the chocolate torte at room temperature, or chill and serve it cold.

A collage of images showing how to make a chocolate torte.What makes a torte a torte?

A torte is very similar to a cake, except that it is usually made with little to no flour and served unfrosted with just whipped cream, berries, or possibly a glaze as an accompaniment. Tortes are also generally shorter than cakes because they don’t have the same structure of flour to help them rise higher while baking like a cake.

I think of chocolate torte as being somewhere between the realm of cake meets brownie meets truffle cheesecake. It has elements of all three, but is really it’s own thing entirely.

An image slices of chocolate torte on plates with raspberry sauce and fresh berries.

An image slices of chocolate torte on plates with raspberry sauce and fresh berries.

How do I know when a torte is cooked?

The most difficult part about baking a chocolate torte is knowing when it is done. If you overcook your chocolate torte, it can turn out dry.

The best way to tell if the torte is cooked through is to judge by it’s appearance. The center should jiggle ever so slightly and the top of the torte will look matte instead of glossy.

You can also insert a toothpick to see if it comes out with only a few crumbs.

An image of a flourless chocolate torte dusted with cocoa powder.

An image of a flourless chocolate torte dusted with cocoa powder.

How to store leftover chocolate torte:

If you need to make this dessert in advance or have leftover chocolate torte, wrap it in plastic wrap and keep it in the fridge for up to 5 days.

You can freeze a chocolate torte by first letting it cool completely, then wrapping it in plastic wrap and sealing it in an airtight container. Freeze it for up to 3 months. Thaw overnight in the fridge before serving.

More Desserts Like This:

An image of a slice of flourless chocolate torte.

An image of a slice of flourless chocolate torte.

Chocolate Torte

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 2 hours 45 minutes

Author Amy Nash

Servings 8 servings

This decadent, rich Chocolate Torte is an easy, elegant dessert to serve to your friends and family to make them believe you are a gourmet cook! Each bite is a luxurious experience for the most dedicated chocolate lovers!

  • 3/4 cup unsalted butter, cut into small pieces (12 tablespoons)
  • 12 ounces bittersweet or semisweet chocolate, chopped
  • 6 eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Unsweetened cocoa powder, for dusting
  • Sweetened whipped cream
  • Fresh berries
  1. Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch springform pan, then dust with cocoa powder to help the cake release after baking.

  2. In a large, microwave-safe bowl, combine the butter and chocolate. Microwave for 90 seconds, stopping every 30 seconds to stir well. Stir in the vanilla, then set the bowl aside to cool slightly once the chocolate is completely melted and smooth.

  3. Meanwhile, combine the eggs, sugar, and salt in a large bowl. Beat on medium-high speed for 6 minutes using a hand mixer or stand mixer fitted with the paddle attachment, until thick and a pale yellow color.

  4. Add half of the melted chocolate and butter to the eggs and sugar, stirring with a large spoon or spatula to combine. Fold in the remaining chocolate, then pour the cake batter into the prepared springform pan.

  5. Bake for 30-35 minutes, just until the center barely jiggles and the top is no longer shiny. A toothpick inserted into the center of the cake should come out clean with only a few crumbs.

  6. Let the cake cool completely. Then run a sharp, thin knife around the inside perimeter of the pan before removing the springform ring. Dust the cake with cocoa powder or powdered sugar and serve with sweetened whipped cream and fresh berries.

  • You can serve this with a berry sauce or chocolate ganache for an even more elaborate finish.

Recipe adapted from The Food Network.

Nutrition Facts

Chocolate Torte

Amount Per Serving

Calories 520 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 21g105%

Cholesterol 171mg57%

Sodium 126mg5%

Potassium 292mg8%

Carbohydrates 41g14%

Fiber 3g12%

Sugar 35g39%

Protein 7g14%

Vitamin A 731IU15%

Calcium 50mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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This is the Perfect Workout to Build Strength & Stamina: 30-Minute Squat and Lunge Challenge

Workout challenges should be part of your regular routine. Whether it’s once a week or a dedicated 30-day workout challenge, working to push your body harder than it’s used to is a full-scope reward. The challenges I enjoy the most use time limits to keep me accountable (although I also love seeing how much weight I can push, pull, or lift). I spent the majority of my fitness journey ignoring my lower half, and now I try to squeeze leg workouts into nearly every gym trip. If you’re looking to build your legs or see how long your already powerful legs can endure, our 30-Minute Squat and Lunge Challenge was made just for you.

All challenges in life should elevate your physical and mental well-being. In fitness, pushing yourself harder than you ever have or lifting a weight you once thought was impossible boosts your muscle strength and endurance. More importantly, it also boosts your confidence.

This leg workout challenge offers five of the best leg exercises to tone, strengthen, and build powerhouse legs. You’ll need a range of medium to heavy dumbbells. The exercises below will let you know which weight you’ll need. Beginners should aim for 15 pounds, while advanced fitness buffs should aim for 25 pounds.

30-Minute Squat and Lunge Challenge

Perform each exercise for 40 seconds and rest for 10 seconds in between each exercise. Complete five rounds, resting for one minute in between each round.

  • Dumbbell Goblet Squat: Use heavy dumbbells. Keep the weight centered and be sure to push off from your heel.
  • Alternating Dumbbell Lunge: Use medium dumbbells. Proper form is essential for getting the best results and avoiding injury.
  • Prisoner Squat: Enjoy a break from using weights on this one.
  • Pistol Squat: Mastering pistol squats takes time. Use a bench or step to help you. Every two weeks, use a lower surface to sit on until you no longer need one
  • Walking Lunge: These are one of my favorite exercises. Find an end goal and lunge away. If you tip over before you reach your end mark, no matter where you are, start from the beginning.
  • Hip Bridge: Give your arms some rest and strengthen your core with this exercise.

Exercises

Dumbbell Goblet Squat

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Alternating Dumbbell Lunge

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Prisoner Squat

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Pistol Squat

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Walking Lunge

Hip Bridge

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Once you’re done pushing through this legs workout challenge, focus on building a better booty with a Summer Butt Challenge that will last all year.

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Our Favorite Gluten-Free Pasta

Gluten-free pasta is everywhere. What started as a specialty item can now be found in most grocery stores, from Walmart to Wegmans – great news for gluten-sensitive or gluten-intolerant folks. Now you can add spaghetti back to that bowl of meatballs!

The question now is: What kind of gluten-free pasta should you buy? You can find versions made from corn, quinoa, brown rice, black beans, even lentils and chickpeas, and they run the gamut on taste and texture, particularly when compared to traditional pasta. So, what’s worth buying and trying?

For this month’s Pantry Power, the Simply Recipes team taste-tested 11 popular gluten-free spaghetti brands to find one (or two!) that we’d eat on the regular, gluten-free or not. Some were great, some were not so great, and more than one surprised us with its convincing, practically moving portrayal of traditional spaghetti. If durum wheat spaghetti had a biopic made about it, some of these would be duking it out for the Best Actor award.

grain-based gluten-free pasta

grain-based gluten-free pasta

THE BRANDS WE TESTED

There are three main types of gluten-free pastas you can find online or in grocery stores:

  • Corn-based gluten-free pasta is typically made entirely from corn, or a combination of corn and another grain. Corn-based pastas are likely to be closest in taste and texture to traditional pasta.
  • Grain-based gluten-free pasta is made from whole grains like brown rice or quinoa.
  • Legume-based gluten-free pasta can be made from black beans, lentils, chickpeas, even edamame. As a result, this type of gluten-free pasta is much higher in protein than the others!

We narrowed our testing to spaghetti, although many of these brands offer a variety of pasta shapes.

The best gluten free pasta

The best gluten free pasta

From the corn-based category, we tested the following brands:

From the grain-based category, we tested:

And from the legume-based category, we tested;

Bionaturae gluten-free pasta spaghettiBionaturae gluten-free pasta spaghetti

THE WINNER

Bionaturae Gluten-Free Spaghetti!

Ingredients: Organic rice flour, organic rice starch, organic potato starch, organic soy flour.

We were pleasantly surprised by Bionaturae’s gluten-free spaghetti because, well, it tasted like regular spaghetti!

This rice-based spaghetti had a mild flavor and a very spaghetti-like texture and color. Test notes from the team noted how the spaghetti had a “smooth, tender noodle that wasn’t too chewy” (Megan) and a “neutral, mild flavor with a slight starchy aftertaste.” (Summer) It tasted great both tossed with a little olive oil and slathered in our favorite jarred pasta sauce.

If you’re new to gluten-free spaghetti or worried about getting your kids on board, the Bionaturae spaghetti is a great place to start because its color and flavor should be very approachable and familiar to little ones.

You can buy Bionaturae gluten-free spaghetti for around $4 at Whole Foods, online at Thrive Market, or on Amazon, where it’s most readily available in bulk.

La Veneziane corn gluten free pastaLa Veneziane corn gluten free pasta

THE RUNNER-UP 

Le Veneziane Gluten-Free Corn Spaghetti!

Ingredients: Corn flour – Emulsifier: mono and diglycerides of fatty acids of vegetable origin

Everyone loved this spaghetti. We agreed it was our favorite across the board. The Le Veneziane spaghetti had a “good chew and a good twirl – I wouldn’t know it was gluten-free,” (Emma) was “super tender but not clumpy or gummy,” (Megan) and had “great texture – loved the taste!” (Claudia) We could see it working well with either a cream or red sauce.

Overall, the Le Veneziane knocked it out of the park. Gluten-free or not, we’d all happily eat and serve this one!

So how come it’s not our top pick?

Le Veneziane’s gluten-free spaghetti is only readily available on Amazon and it’s most cost-effective when bought in bulk. You can buy a single bag on Amazon, but it costs $8. That price goes down to $3.60 a bag if you buy a 4-pack, though. These facts were enough to bump it out of the top spot for us, but if you’re not swayed, then great! Go online today and get a pack. You won’t be disappointed.

Ancient Harvest gluten-free pasta spaghetti

Ancient Harvest gluten-free pasta spaghetti

HONORABLE MENTION

Ancient Harvest Quinoa Spaghetti!

Ingredients: Organic corn flour, organic quinoa flour.

Ancient Harvest’s Quinoa Spaghetti deserves an honorable mention because most of us really liked it. Like the Bionaturae and La Veneziane spaghetti, over half the team thought this gluten-free spaghetti tasted a lot like spaghetti. The flavor wasn’t too assertive or off-putting, and it had a pleasant chew.

Tester notes from the team said it was “mild and likeable – I had seconds!” (Megan) with a “great texture and flavor, not gummy.” (Cambria) Even our families got on board: “My kids devoured this! If I had gluten-free kids, I’d buy this one.” (Summer)

Two things kept Ancient Harvest from clinching one of the top two spots:

  1. It broke apart quite a bit after cooking. This is not a spaghetti that can stand up to vigorous fork twirling. This didn’t affect the flavor, but it did dock a few points.
  2. One of us hated it. Because we are all individuals and do not have a hive mind, it must be noted that one member of our team absolutely hated this one. She was deemed a (much-loved) outlier, but her dissent was enough to push Ancient Harvest out of the top spots.

Ancient Harvest Quinoa Spaghetti can be purchased for around $3.60 at Whole Foods or in bulk on Amazon.

chickpea lentil based gluten-free pasta

chickpea lentil based gluten-free pasta

What about the legume pastas?

The legume-based gluten-free pastas were the most polarizing of the group: You either really liked them, or you decidedly did not.

Our team was split right down the middle: Three of us liked the chickpea-forwardness of the Banza spaghetti quite a bit – as well as its nutritious, high-protein profile, great for kids! – but three members of the team could not get behind the flavor or texture at all.

NOW TELL US: Have you tried any of these gluten-free pastas? Do you agree with our picks? What’s your favorite gluten-free spaghetti?

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A Superior Flourless Chocolate Cake, Thanks to the Instant Pot

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort food means comfort cooking.


A recipe for an easy-peasy flourless chocolate cake is an excellent one to have in your back pocket. You know, the kind with a short ingredient list, that calls for whole eggs (no finicky separating necessary), and is whisked together in a single bowl?

Your gluten-free pals will love you for it. And even those of us for whom gluten is our favorite food group (um, me) dig both throwing down a simple flourless chocolate cake now and again and/or consuming one.

But if you truly want to elevate your flourless chocolate cake game, I have a suggestion: Try “baking” one in your Instant Pot.

The results are—no joke—mind-blowingly good. The texture is pure magic: silky and soft, yet fudgy and dense, too. Here’s why: The uniquely consistent and steamy cooking environment of the Instant Pot works wonders with a batter of eggs, chocolate, and sugar, in a manner that your oven just can’t even replicate.

I mean, look at it. Photo by JULIA GARTLAND. FOOD STYLIST: ANNA BILLINGSKOG. PROP STYLIST: AMANDA WIDIS.

If cake-making in an Instant Pot gives you pause, l feel you. Though my love for the Instant Pot runs deep, and has for several years, I have only recently begun to “bake” sweets in it, as, up until now, I didn’t really see the point. I turn to my IP when I want to make something for dinner that is hands-off and quick, but that would typically take a long time if I were cooking it on the stovetop or in the oven. And due to my affection for sweets of the easy-peasy, effortless, and simple variety, when I bake, the recipes rarely require much “handsy” assembly, or long and complicated bake times, anyway.

So, in short: Why IP it?

Well, because sometimes the Instant Pot just does it better. Sorry, haters, but it’s true. I’ve made more flourless chocolate cakes in my lifetime than I can count, as I am tasked—and have been for years—with bringing at least five to a family Seder each spring. Everyone loves them and I always leave feeling like a baking rock star. But as good as that original cake is, and has always been, it’s never tasted quite like it does when you make it in the Instant Pot.

This Instant Pot cake is notoriously easy to assemble. And all you have to do is, as they say, “set it and forget it.” Once the allotted time is up, you can release the pressure and check the cake, and if the level of “jiggle” is not to your liking, place it right back in the cooker for a bit longer. This is kind of hard to screw it up, is what I am saying. Moreover, despite the extra 15 minutes or so of cook time that the IP requires, the resulting silky, smooth texture of an Instant Pot flourless chocolate cake is incomparable.

Finally, though it’s true that the IP’s pressurized environment won’t produce a flourless chocolate cake with crispy edges and a crinkly, brownie-like, paper-thin top (as an oven will), the gooey, custardy, pudding-like vibe of a cake “baked” in an Instant Pot will make you forget all that—and will likely have you wondering what other sweet treats might improve or transform when IP’ed.

Bio: Jessie Sheehan is a cookbook author, food writer, recipe developer, and baker. She is the author of The Vintage Baker (one of the Washington Post’s best cookbooks of 2018 and beloved by Oprah and Nigella) and the co-author of Icebox Cakes (both published by Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes, written and/or created video content for Better Homes & Garden, Rachael Ray Everyday, the Washington Post, Fine Cooking, Yankee Magazine (October 2020) Epicurious, Food52, The Hallmark Channel’s Home & Family Show, The Feed Feed, The Kitchn, TASTE, Chowhound, Yummly, Spruce Eats and Little Sous, among others.

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