Green beans are terrific grilled for just a few minutes, until just softened and a bit charred, then simply dressed with olive oil and plenty of salt. With the zesty tang of the shallots, they ...

Snapped, stir-fried and pickled green beans are back in a big way as cooks bring new energy to one of summer’s most reliable vegetables. With evolving recipe styles, green beans stay in the mix, ...

Welcome, readers. We have just inches left of February, and soups are still on the stovetop and in the mail. Joyce Stanbery wants to make cream soups without using flour. "Can you publish a thickening ...

"There's no need to smother fresh beans with tons of gravy," says the chef and author of Carla Hall's Soul Food. “There’s no need to smother fresh beans with tons of gravy,” says the chef and author ...