Season: August to September. Runner beans are a bit of a love-or-hate vegetable and are often scorned in favor of other green beans. I do sympathize with those who don’t eat them – we’ve all been served rubbery, graying old runners at some time or another and they’re no fun at all. However, young tender green runner beans are altogether different, and this recipe is just perfect for these guys. It has been eaten and enjoyed by nearly everyone who has walked into my kitchen, so I hope that reproducing it here will convert a few more bean haters. I think pickled beans are great alongside cold meats and salads. Use a couple of jars that are at least 5 inches high – taller, if possible – so that the beans can show off their length.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.