In this country, the green bean is often relegated to wallowing in swampy mushroom-soup casseroles or swimming in vinegar as part of three-bean salads. Yet the green bean, one of several bean ...

The green beans at Wu Chow might be some of the best in Austin. I grew up eating simmered, canned green beans, but I came to sauteing them in garlic and butter as an adult. That simple preparation is ...

Every Wednesday night, Bon Appétit food director Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault. It gets better: If you sign up for our newsletter, ...

Instead of doing things the way they’ve always been done, here are recipes for Thanksgiving 2020 that throw tradition out the window — at least just this once — and show how the classics can be much ...

The green beans at Wu Chow might be some of the best in Austin. I grew up eating simmered, canned green beans, but I came to sauteing them in garlic and butter as an adult. That simple preparation is ...

This easy recipe from one of my favorite cookbooks, “Chinese Soul Food” by Hsiao-Ching Chou, involves blistering green beans using a shallow frying method called gan bian, or “dry-frying.” Because you ...

1. Snap stem ends from beans, but leave whole. Prepare chilies and set aside. Line a dinner plate with several layers of paper towels and set aside. 2. Heat oil in a hot wok until surface seems to ...

Dry-fried green beans is a popular dish in many Chinese restaurants—and at home. When I make the green beans, I add a small amount of ground pork, which caramelizes with the aromatics to create ...

The Sichuan technique of dry-frying adds life to Thanksgiving vegetables often weighted in a rich casserole. (Silvia Razgova / For The Times; prop styling by Kate Parisian) The Sichuan technique of ...