Sugat

We invited two top chefs, gave them the same unique ingredient, "Chef's Bean," a large, delicate white bean, and asked them to impress us.

It’s time to get properly acquainted with buckwheat. Here are some tips and three fantastic, easy, and quick recipes that showcase why buckwheat deserves a special place in your kitchen.

Succulent chicken cubes, creamy coconut, and tender white beans create a rich stew with a hint of Indian-inspired spice, perfect over a bed of fluffy white rice.

These chocolate cookies hide a delicious melted chocolate spread inside. Will they make a mess? Possibly. Will they disappear quickly? Absolutely.

Warm, authentic country-style olive rolls - make them before they’re gone!

Neta Loya teaches us how to make Mulligatawny, a rich Indian red lentil soup with curry masala and coconut cream.

Chef Avi Biton shares a recipe for a delicious, tangy rice and black lentil salad with chopped tomatoes, spicy pepper, parsley, and lemon juice.

Orly Plai-Bronstein prepares Palak Moong, a dish of yellow peas cooked with spinach and an array of spices, perfect as a soup or stew to enjoy with rice or couscous.

A unique chicken soup seasoned with a zesty twist, eggs, and rice, offering an unforgettable Greek experience.

Combining cauliflower with lentils gives this simple-to-make pie a rich and flavorful twist. The only tricky part? Soaking the lentils for two hours.