The mighty bean: You can boil the tar out of them, serve them with brown rice, and perpetuate that pesky myth that beans are dull and boring or you can try a recipe like this one and bring the sexy back! The bean (or pulse) belongs to the legume family […]
About the author:
Farrell Monaco is an award-winning Classical archaeologist and food-writer whose research centers on food, food preparation, and bread in the Roman Mediterranean. She writes regularly on the role of food and food preparation in Roman daily life on her site, Tavola Mediterranea, and publishes in both English and Italian. Farrell has also written exclusively for Atlas Obscura and BBC Travel. Her work has been featured prominently by National Geographic, Popular Science, The Atlantic, the BBC, The Guardian, The Telegraph, The Economist, Esquire Magazine, SAPIENS Magazine, Saveur Magazine and Milk Street.
