Recently, when talking about food with family and friends, the subject of beans has come up in our conversation. Indeed, ...

When it comes to green beans, we all owe a great debt to Julia Child, who was adamant that they must be cooked until tender, not simply blanched, as has been the custom among certain trendy chefs for ...

Add Yahoo as a preferred source to see more of our stories on Google. Sautéing brings out green beans’ flavor while keeping them crisp and vibrant. Blanching first preserves color and texture, but ...

My husband is a “texture guy,” meaning lots of foods—vegetables especially—are off-limits if they feel weird in his mouth. As a produce-obsessed home cook, I’m on a perpetual mission to find ways to ...

We may receive a commission on purchases made from links. Simply toss the green beans in extra virgin olive oil, with a splash of lemon juice and sea salt. "If you want to make things more interesting ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6-8 servings 1 ½ cups dried white beans, such as cannellini, soaked overnight and drained Any or all of the following ...

This quick, convenient method adds flavor and maintains a pleasantly snappy texture. Reviewed by Dietitian Emily Lachtrupp, M.S., RD Sautéing brings out green beans’ flavor while keeping them crisp ...