If you're a fan of the green beans served at Chinese buffets, the following recipe, adapted from "Morton's The Cookbook" by Klaus Fritsch (Clarkson Potter, 2009), will be right up your alley. Set a ...

Sautéing brings out green beans’ flavor while keeping them crisp and vibrant. Blanching first preserves color and texture, but it’s optional for busy cooks. A hot pan and good oil are the keys to ...

Sautéing green beans allows you to add other ingredients for flavor while saving space in the oven. Blanching green beans before sautéing them can yield a nice vibrant green color and crisp texture.

If using fresh green beans, trim the ends and rinse and dry green beans well. Heat a large sauté pan over medium-high heat. When oil begins to shimmer, add all ingredients. Stir and toss well until ...

Casas calls for “broad flat green beans” for her green beans, Caceres style. Romano beans from the farmers market were perfect. Regular string beans worked very well too. Bring a large pot of salted ...

Succotash makes a delicious side for grilled chicken, roasted pork, baked fish, or barbecue. Serve it alongside burgers, hot ...

Side dishes don\'t have to be boring! As evidence, we offer green beans with garlic. They\'re unbelievably delicious and ...

THERE’S no better way to spend a languid early-summer evening than by gathering with family or friends on the patio for a supper drawn from a table filled with colorful plates of delicious antipasti.