In this country, the green bean is often relegated to wallowing in swampy mushroom-soup casseroles or swimming in vinegar as part of three-bean salads. Yet the green bean, one of several bean ...

Every Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets better: If you sign up for our newsletter, ...

The green beans at Wu Chow might be some of the best in Austin. I grew up eating simmered, canned green beans, but I came to sauteing them in garlic and butter as an adult. That simple preparation is ...

This easy recipe from one of my favorite cookbooks, “Chinese Soul Food” by Hsiao-Ching Chou, involves blistering green beans using a shallow frying method called gan bian, or “dry-frying.” Because you ...

I baked a lot of cookies for my newspaper’s annual holiday cookie contest and my kitchen floor isn’t the only thing that ended up a sweet and sticky mess. My palate, after baking and tasting a dozen ...

1. Snap stem ends from beans, but leave whole. Prepare chilies and set aside. Line a dinner plate with several layers of paper towels and set aside. 2. Heat oil in a hot wok until surface seems to ...

The Sichuan technique of dry-frying adds life to Thanksgiving vegetables often weighted in a rich casserole. (Silvia Razgova / For The Times; prop styling by Kate Parisian) The Sichuan technique of ...