- For the prettiest summer salad full of flavor and texture, I love this Green Bean and Peach Salad from Deb Miller via Saveur.
- Equally lively and satisfying is this recipe for Green Beans with Tangerine Brown Butter and Bacon shared by southern Chef Vivian Howard over on The Local Palate.
- Green beans aren't necessarily a brunch or breakfast go-to ingredient, but this recipe for Green Beans with Almond Pesto Under an Egg from The Kitchn always makes me feel otherwise.
- Pickled Green Beans are an exciting addition to salads, cheese trays, and general afternoon snacking. I love the mix of white wine vinegar and sherry vinegar used to make these dilly beans from Martha Rose Shulman on the NY Times. Add a pinch of red pepper flakes for a little heat.
- A basket of green beans and a few Indian spices make for a lux lunch or dinner option to serve alongside basmati rice and naan. This recipe for Masaledar Sem, Spicy Green Beans, comes from Madhur Jaffrey's Indian Cooking. Roasted cumin seeds bring such a nice depth to the dish and the stewed tomatoes, while optional, are too lovely to leave out.
- If you like Nicoise Salad, you're going to love this Hot-Smoked Salmon on a Warm Bean, Potato, and Olive Salad by Chef Patrick McLarnon from the James Beard Foundation recipe collection. It had me at "Hot-Smoked" when I stumbled upon it for the first time and I firmly contend it lives up to its name.
- I believe that one's preferred green bean casserole recipe is inextricably connected to family favorites and holiday traditions. I won't try to sway your allegiance, but I want to bring to your attention Thomas Keller's stunning Haricots Verts Casserole with a from-scratch bechamel, mushrooms, and thyme.
- I'm an ardent admirer of Yotam Ottolenghi, author of Plenty, Plenty More, and Jerusalem: A Cookbook. He shares this entrancing bean saute for Mixed Beans with Ginger, Peanut, and Lime on Bon Appetit that perfectly captures the beauty and vibrancy of the season.
- I go back and forth on braised green beans between two stunners: Braised Green Beans and Tomatoes with Garlic (Loobyeh, a comforting vegetable stew prominent in Lebanese cooking) from Rita Nakouzi on Food & Wine and Middle-Eastern Slow Cooked Green Beans by Tom Hirshfeld on Food52. They both bring together green beans and tomatoes in a low and slow cooking process, but the first offers a happy dose of garlic and kick of cayenne while the second pulls in bright lemon juice and pomegranate molasses.
