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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.