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magazine lemon roasted green beans with marcona almonds
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Inspired by Japanese goma-ae and French almandine, this creamy almond butter–based sauce clings to steamed crisp-tender green beans for a speedy side dish.
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Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.
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Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.
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If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.
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Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.
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Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.
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This green bean stir-fry is a punchy holiday side dish, featuring a crunchy hazelnut-sage topping and a lush brown butter vinaigrette.
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Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.
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“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor
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These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.
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Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.
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