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 ...

Green beans that grow a yard long and also come in purple; melons that look like spiny cucumbers and when ripe turn bright orange, with huge pomegranate-red seeds; squash that can be eaten like ...

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 ...

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, ...

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 ...

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 ...

Whether you like green beans snappy and fresh or braised and tender, you'll love one of these 10 recipes. Serious Eats / Diana Chistruga When I think of must-have Thanksgiving recipes, green bean ...

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 ...