Fresh haricots verts are quickly cooked in beef fat just until they’re crisp-tender, giving them deeply savory flavor without overcooking them. The acidic lemon juice and licoricey tarragon add just ...

This rustic Italian salad is a great way to showcase perfect, in-season produce. Swap out the summer tomatoes and green beans for roasted root vegetables and fennel in the winter, or asparagus and ...

Cut the bottom half of the stem off each cèpe and cut the base into a 1/4-inch dice. Slice the remaining cèpe into sixths from top to bottom and reserve. Heat 2 tablespoons oil in a medium saucepan.

Fill a large bowl with ice water. In a large saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes. Drain the beans and let cool in the ice bath; drain and pat ...

Cook haricots verts in a large pot of boiling salted water until just tender, 3-4 minutes. Drain beans. Transfer to a rimmed baking sheet lined with paper towels; let cool. Trim stems and set beans ...

In a riff on a traditional green bean casserole, Food & Wine’s Justin Chapple makes a bright and punchy green bean salad with a mustard vinaigrette and tops it with crispy oven-baked Yukon Gold potato ...

Make the haricots verts: In a large skillet with a tightfitting lid over medium-high heat, melt the butter. Add the almonds and garlic and fry, stirring frequently, until both are just golden, 1 to 2 ...