Green beans are beans harvested while the pods are still tender and edible and the seeds within are immature. There are many, many delicious varieties: Blue Lake and Kentucky Wonder beans, wide romano beans (both yellow and green), yellow wax beans, purple and cream-colored Dragon’s Tongue beans, and the tender little French beans called haricots verts, to name only a few. Choose fresh, bright, crisp beans. They should snap quickly when bent and should have only the tiniest of seeds inside. Use the beans quickly to enjoy their best flavor. To prepare them, give them a rinse, and then snap or cut off Large flat romano beans are one of the summer vegetables I most look forward to for their irresistible beany flavor. Don’t hold back on the marjoram; the fresh pungent flavor of the herb is a wonderful complement to the beans.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.