then immediately dunk in an ice bath to stop the cooking. Check out Julia Child’s Fresh Green Beans for a classic, simple ...

Green beans, string beans, snap beans, haricots verts—whatever you like to call ’em-are the simple, stringy veggies that have ...

Saute chopped onions in olive oil until they become translucent. Add diced potatoes, carrots, and trimmed green beans to the ...

Unzip the pod by pulling its stem down the back, splitting the pod open in two halves. Working over a bowl, use your thumb to push the beans out. Once the beans are out of their pods, you have two ...

Green beans should have a bright ... They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how fresh they are, snap one in half.

Broad beans are at their best from the end of May through to mid-July, when the pods are pale green and soft and the beans are still small. Only brief steaming or cooking is required when broad ...

Chefs embrace fresh favas as a herald of springtime, and they're also a joy to cook ... Either way, it's a project that's best handled in stages, says Welsh. First, release the beans from their ...