Green Bean

This green bean stir-fry is a punchy holiday side dish, featuring a crunchy hazelnut-sage topping and a lush brown butter vinaigrette.

Lean on the broiler for a speedy chicken and cabbage salad that’s big on color, crunch, and flavor—and short on time.

Chris Morocco’s take on the Thanksgiving classic is anchored by umami-rich browned criminis, a béchamel with nutty Parmesan, and extra crispy shallots (of course).

This is the make-ahead salad of our dreams, with ribbons of creamy tofu skin,  crunchy summer vegetables, and a finger-licking-good hot mustard and honey dressing.

With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad.

This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.

Turkey meatballs have never looked so fresh.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

Revitalize day-old Thanksgiving turkey (and any leftover green beans and brussels sprouts while you’re at it) by turning it into this creamy mushroom-laden pasta dish.

When Thanksgiving demands green bean casserole but your jam-packed oven has other plans, opt for this buttery stovetop version.

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Crispy, bite-sized green beans and coconutty tofu are a match made in heaven in this quick weeknight meal. 

This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine. 

Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.