Author: Jean Anderson
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Author: Claire Saffitz
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A raw green bean salad is a perfect crunchy accompaniment; our trick for smashing and marinating the beans...
Author: Anna Stockwell
Author: Diane Morgan
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
Author: Pat Neely
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Author: Mindy Fox
Author: Bon Appétit Test Kitchen
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
Author: Crescent Dragonwagon
We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.
Author: Anna Stockwell
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Author: Chris Morocco
Author: Gail Conde
Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for company. Add some grilled bread for a fun family-style appetizer.
Author: Anna Stockwell
Author: Lois Pascal
Author: Lora Zarubin
Author: Colin Cowie
Author: Kent Rathbun
I set out to create my own version of baked beans. This variation is deeply savory, with anchovies, bacon, and a brown butter-tomato sauce anchoring the flavor.
Author: Cortney Burns