Green Beans
One of my favorite things about Paris—after the museums, the streetscapes, the Seine, the style, the beauty, and so on—are the green beans. Yes, you read that right. Parisian green beans are ubiquitous, and always served perfectly ripe and tender-crisp. Here at home, perfect green beans seem to be available only for a month or so in the summer. This dish is a nice way to highlight them during that brief window; however, I’m so fond of it, that I use frozen green beans so I can make this regularly. I highly recommend using organic whole baby green beans, if you can find them; otherwise, French-cut beans will do. Read More→
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Steamed fresh veggies offer a nice change of pace from stir-fries. What makes this dish great is a rich and delectable peanut sauce.
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Crunchy string beans taste wonderful in a rich, nutty coating of walnuts and sesame oil. Read More→
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This nippy preparation of green beans is adapted from the fascinating book on early Mission cooking of the Southwest, Early California Hospitality (1938). Use the most tender fresh green beans for best results. Read More→
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The simple vegetable due of green beans and carrots makes a flavorful, colorful side dish for summer meals. Read More→
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The bulgur is filling and hearty, but the lemony flavor and the young green beans give this dish its touch of spring. Read More→
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Here’s a lively, refreshing salad, perfect for picnics, potlucks, and casual company buffets. Read More→
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Here’s a Greek-inspired stew bursting with summer flavors. A fresh, crusty bread is a must with this. To round out the meal, serve a big green salad with some chickpeas tossed in, and a good wine. Read More→
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