'green beans' on Serious Eats

Cherry Tomato, Green Bean, and Wax Bean Salad with Herbed Bread Crumbs from 'Kitchen Garden Cookbook'

Fresh tomato salads are, in my opinion, one of the greatest joys of summer eating. They're even better when you can use tomatoes you've picked yourself. In her new Kitchen Garden Cookbook, Jeanne Kelley pairs this staple of a summer garden with snappy green beans and pale yellow wax beans for a crunchy, colorful twist. A generous shower of herbed bread crumbs adds more texture to the salad, turning it into a dish akin to a light panzanella. More

Dry-Fried Green Beans from 'The Chinese Takeout Cookbook'

Diana Kuan's dry-fried green beans in The Chinese Takeout Cookbook are less embellished than versions seen at Chinese restaurants; she keeps things simple by skipping the ground pork and preserved vegetable that are often included. Instead, the beans are bolstered by minced and browned fresh shiitakes and the requisite Sichuan pepper, chili bean sauce, and dried red chiles. These changes not only make the dish easier to prepare with grocery staples, but they also give the beans themselves a greater chance to shine. More

Michael Natkin's Potato and Green Bean Salad with Arugula Pesto

It is officially potato salad season. And while we're all for the all-American mayo dressed version, sometimes we like to mix up our picnics and barbecues with something a little different. Adapted from Michael Natkin's Herbivoracious this Potato and Green Bean Salad with Arugula Pesto is gorgeous and green, with snappy green beans and tender new potatoes tossed in a peppery pesto. More

Mark Bittman's Green Beans with Crisp Shallots

Leave it to Mark Bittman to show us how to make the best version of this side standard, Green Beans with Crisp Shallots. Bittman's go to method for beans with a little bit of bite involves briefly boiling the green beans, shocking them in ice water, and finishing them with a quick trip to the sauté pan. Tossed with crispy sweet butter and olive oil fried shallots, and almonds, if you'd like, this is the recipe that'll have your green beans moving out of blah territory and into much tastier place. More

The Occasional Vegetarian's Bihari Green Beans Masala

It starts with the combination of green beans and almonds (anyone else reminded of green beans almondine?) then employs a palette of spices you probably already have on hand: cumin, paprika, coriander, and red chile flakes. Toasted with onion and garlic then simmered in coconut milk with stubby little green beans, this simple recipe leaves you with a rich dish of spicy-creamy beans that are just waiting to be spooned over a steaming plate of basmati rice. More

French in a Flash: Niçoise Panzanella Bread Salad

Salade Niçoise is iconic, as is the Pan Bagnat which is just a Salade Niçoise sandwich. This is somewhere in the middle: a bread salad full of all the flavors that make a Salade Niçoise a Salade Niçoise: cherry tomatoes, tender blanched haricots verts, anchovies, garlic, lemon, olive oil, thyme, basil, and the best part, albacore in olive oil. More

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