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cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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Green beans are quickly steamed to tenderness, then mixed with sweet caramelized shallots, red bell pepper, and toasted almonds.
www.chowhound.com
A recipe for ranch-style beans with the Tex-Mex flavors of cumin, chili powder, ancho chiles, jalapeño, and a smoky ham hock.
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This is my take on a terrific meal I enjoyed at the Kitchen Table in Richmond, Vermont.
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Get Cilantro-Crusted Arctic Char with Green Beans Recipe from Food Network
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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A homemade liqueur made with whiskey, lemon, milk, sugar, chocolate and vanilla beans.
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This recipe calls for broccoli, snow peas, carrots, and green beans, but you can use any of your favorites. The vegetables are stir fried with garlic, ginger, and soy sauce. Serve over your favorite rice.
cooking.nytimes.com
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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This recipe for fried rice with chicken replaces the rice with shredded cauliflower for a grain-free version of the traditional recipe.
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This chili recipe is a hit for potlucks and family gathering, whether it's summertime or winter.
www.delish.com
The delicate crunch of this dish makes eating your vegetables a pleasure.