Green Bean

This remix of an American classic is creamy and ribboned with fresh vegetables, but the real star is the paprika-scented fried onions.

These crisp-tender air fryer green beans are gently browned while retaining a subtle snappy texture.

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Fava beans, green beans, and snow peas lend crunch to this salad; toss in a versatile vinaigrette for an easy, healthy lunch all week long. 

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

The quick stovetop preparation of boiling, shocking, and then coating these green beans in warm butter and parsley will save oven space this Thanksgiving.

This quick and easy green beans recipe gives you a side dish with an exuberant crunch—and no ice bath required.

Packaged potato gnocchi takes the heavy lifting out of this comforting chicken and dumplings dinner.

Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show.

In this hearty Instant Pot dish, the pressure cooker practically pulverizes the squash, creating a creamy, flavorful broth.

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.

With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this comforting pie is perfect for cold winter evenings.

If Thai food were laid out as one of those nutritional pyramids they showed you in health class, green papaya salad would be at the bottom, right above rice. In other words: It is fundamental. 

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.