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 ...

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 ...

I baked a lot of cookies for my newspaper’s annual holiday cookie contest and my kitchen floor isn’t the only thing that ended up a sweet and sticky mess. My palate, after baking and tasting a dozen ...

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 ...

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 ...

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 ...

I baked a lot of cookies for my newspaper’s annual holiday cookie contest and my kitchen floor isn’t the only thing that ended up a sweet and sticky mess. My palate, after baking and tasting a dozen ...

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 ...

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 ...