Many of us grew up thinking that green beans came from a can. Those soft and water-logged beans were all we knew until we had our eyes were opened up to the true flavor of string beans (the name ...

In a food processor fitted with a metal blade, process the scallions, garlic, balsamic vinegar, water, oil, dressing packet, mustard and honey. Use on/off pulses until mixture is emulsified and smooth ...

Garlic and onion add delicious flavor to these sauteed green beans. We loved the tang from the vinegar and the slight crunch ...

Once string beans start producing in the garden, there's no stopping them. Although it took repeated plantings for my beans to sprout this year, the yellow wax beans are now in full harvest mode. It's ...

Green beans are a perfect snack. When you are craving something snacky yet healthy they fit the bill.I'll often eat them straight from the the bag after picking some up at the market. An afternoon ...

Trim and rinse string beans. Heat a ½ inch of oil in wok or saute pan. Shallow fry the greenbeans until wrinkled. Drain and set aside. Remove excess oil from pan and heat to high. Place a heaping ...

Blanch the beans in boiling water for 2 minutes. Remove from the heat, drain, and shock the beans in a bowl of ice-cold water. Drain when cool. Heat the oil in a wok, add garlic and ginger, and ...

It may sound boring, bizarre, or “not right”—but trust me. This Italian-American use-up-what’s-left-in-the-garden dish is the greatest meal ever. Like most Greatest Recipes of All Time, it has its ...

Directions: Preheat oven to 350°. Arrange the eggplant halves on a baking dish. Score the eggplant diagonally, sort of like making “X’s” so as to create grooves for the topping to get into. Top the ...