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 ...
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 ...
“Americans just do not know how to cook green beans,” said Ann, a Bayfield Farmers Market vendor, as she handed me a sack of deep green, plump beans she picked earlier that morning. “When they’re ...
“Americans just do not know how to cook green beans,” said Ann, a Bayfield Farmers Market vendor, as she handed me a sack of deep green, plump beans she picked earlier that morning. “When they’re ...
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