Green beans with almonds is a hall of fame side, right up there with mashed potatoes. But while this is a dish that has the potential to be really wonderful, it rarely is, often veering into blah territory. Leave it to Mark Bittman to show us how to make the best version of this side standard, Green Beans with Crisp Shallots. More

For those not familiar with the versatility of bean curd, Andrea Nguyen's is the best kind of eye opener. With recipes like this White Tofu, Sesame, and Vegetable Salad, she eases readers into the realization that tofu is not just a pallid meat replacer. Instead it's an ingredient to be embraced, worked into all sorts of varied dishes, acting as everything from the main event to a base for an intriguing salad dressing. More

The classic Campbell's Green Bean casserole is a staple on many Thanksgiving tables. But there are easy ways you can upgrade the out-of the can version. If you're intimidated by the length and number of steps, bear in mind that you don't need to use the entire recipe. Try canned fried onions instead of frying your own. Or, to make it even easier, stick with two cans of cream of mushroom soup instead of making your own creamy mushroom sauce. More

Green beans: love 'em or hate 'em? Some folks have a soft spot for old-fashioned green bean casserole, while others prefer a lighter lemon-juice-and-toasted-nuts preparation. Here are a few recipes for inspiration. Will you be eating green beans this Thanksgiving? More

Green beans, when prepared correctly, can be unspeakably delicious. One of my favorite ways of eating them is Chinese dry frying, where the skins become slightly wrinkly and golden and infused with plenty of garlic, salt, and oil, perhaps with some heat and a smattering of pork for flavor. Unfortunately, the grayish canned variety—served as an excuse for a vegetable in elementary school cafeterias—are worlds away from the sweetness and crunch of a freshly-picked green bean. More

My euphoria from last week's return to serious diet basics and subsequent three-pound weight loss was severely tested this week. Not only were there the umpteen post-Beards Award parties (not to mention the Beard reception dinner) at every serious restaurant in New York City you can name, but I also had to cope with walking around Manhattan's Chinatown at lunchtime during jury duty. What's a serious dieter to do? Either give up or fight like hell to maintain my discipline. More

Green Beans Almondine, a favorite go-to side in Mom's weekday kitchen playbook growing up, was my first introduction to nuts as an integral component to a savory dish, and it remains a favorite to this day. More