Green Bean

You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.

Chef David Chang’s buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).

If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

Find long beans at Asian or specialty grocers.

Why spend 90 minutes making green beans? That long cooking time infuses the beans with porky goodness and makes them silky-soft.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

Does the world need another chicken salad? Yep. This mayo-free one, with herby roasted (not poached) chicken and a mustardy dressing will convince you.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.

These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.

Obviously, green beans taste better when fried. We like this tempura recipe for its simplicity.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.