This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
Author: John Schlimm
Author: Michael Schlow
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Author: Chris Morocco
Author: Peter Hoffman
These brined green beans get their snappy flavor from fermentation. Use them to make dilly bean potato salad, serve with charcuterie, or use as a Bloody Mary garnish. Here's the recipe.
Author: Kevin West
Author: Jean Anderson
Author: Maggie Ruggiero
Author: Patrick Fleming
Author: Irma S. Rombauer
When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don't bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their...
Author: Claire Saffitz
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
The inspiration for test kitchen director Ruth Cousineaus velvety chilled bean soup comes from Mediterranean-cooking authority Claudia Roden's recipe for bissara, an Egyptian bean-and-herb purée. The...
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Tina Miller
An easy Sauteed Green Beans recipe.
Author: Jeanne Thiel Kelley
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
An elegant Mediterranean-inspired fish dinner is just a push of the microwave button away.
Author: Anna Stockwell
Author: Maggie Ruggiero
If using dried shrimp, grind to a powder in an electric coffee/spice grinder or use mortar and pestle. Seasoning paste can be made ahead and chilled, covered, up to 1 week or frozen 1 month.
Author: Prasan Fargrajang
Author: Paul Grimes
Author: Nigella Lawson