During the holidays, there are many opportunities to share delicious food, and it’s easy to end up overindulging. That's why it’s important to have healthful options on the table. Our garlic-roasted ...

Food & Wine editor in chief Hunter Lewis says this recipe is the way he gets his kids to eat green beans. This simple side dish pairs the flavors of earthy, long-cooked, charred green beans with the ...

Heat oven to 375 degrees. Put two tablespoons of butter in large ovenproof skillet or Dutch oven set over medium heat. If chicken breasts are large, cut them in half. Season both sides of chicken ...

1. Snap stem ends from beans, but leave whole. Prepare chilies and set aside. Line a dinner plate with several layers of paper towels and set aside. 2. Heat oil in a hot wok until surface seems to ...

These Din Tai Fung–style green beans rely on very high heat to blister and wrinkle the beans before a quick toss with ...

Green beans are a simple, versatile ingredient that can be used in a wide range of recipes. Whether you prefer them steamed, sautéed, roasted, or baked into a dish, they bring a fresh crunch and mild ...

Classic green beans with slivered almonds make me want to hit the snooze button and never wake up again. But senior food editor Rick Martinez devised a recipe that's equal parts simple to make and ...

The sauce on these green beans is a fusion of Indian and Chinese cuisines, which originated when Chinese laborers went to Kolkata in northeast India looking for work during the British Raj. The ...

Sauté garlic and shallots over medium to high heat for 2-3 minutes until golden brown. Add string beans and potatoes and sauté for about 1 minute. 2. In a large pot of lightly salted boiling water, ...