Green Bean

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this salad.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

The tonnato sauce here is a mayo miracle you'll want on everything.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

You can find long beans, the Rapunzel of green beans, at Asian markets.