This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving. This photo shows three variations of ingredients: cilantro and almonds; parsley, walnut, and Parmesan cheese; and basil, pine nut, and Parmesan cheese.
Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich flavor. (No bacon required.)
What happens when a classically trained French pastry chef -- a master of butter, eggs, and sugar -- meets a Brazilian vegan? Read on to find out this and more about Francois Payard, a super-sweet guy.
Noted chef and "Chopped" judge Scott Conant has Scarpetta restaurants in New York City, Miami, Toronto, Las Vegas, and Beverly Hills. And he has a new book, "The Scarpetta Cookbook," which captures the essence of his much-heralded Italian cooking and the luxurious feeling of his restaurants.