Sautéing brings out green beans’ flavor while keeping them crisp and vibrant. Blanching first preserves color and texture, but it’s optional for busy cooks. A hot pan and good oil are the keys to ...

When it comes to green beans, we all owe a great debt to Julia Child, who was adamant that they must be cooked until tender, not simply blanched, as has been the custom among certain trendy chefs for ...

It’s always green bean season in our Test Kitchen. True, you might just associate the canned kind with holiday casseroles. Or perhaps you think of fresh green beans when they pop up in your vegetable ...

“Americans just do not know how to cook green beans,” said Ann, a Bayfield Farmers Market vendor, as she handed me a sack of deep green, plump beans she picked earlier that morning. “When they’re ...

Bringing dried beans to a boil before letting them stand in the hot water for just an hour means you can skip the lengthy overnight soak usually required.

Find out which canned kind is best for your recipe, and learn how to slice either format from fresh. It’s always green bean season in our Test Kitchen. True, you might just associate the canned kind ...