Green beans are the little black dress of the vegetable drawer. They deliver verdant color and a crisp snap whether they are dressed up with garlic-Parmesan bread crumbs or kept simple and served ...

or until the salmon is cooked through. For the stir-fried green beans, heat the olive oil in a wok, add the onion and fry for 3-4 minutes, or until softened but not coloured. Add the garlic ...

I love using fresh green beans in this classic green bean ... It also gives me better control over the cooking process, ...

Green beans should have a bright ... They are best eaten when young and tender. To tell how fresh they are, snap one in half. The ‘snap’ should be clean and clear. Don’t buy them if the ...

Add the green pepper and cook until soft. Add the curry powder and cook for 2 minutes. 6. Deglaze the pan with the tomatoes. Add the stock cube and cook for 10 minutes. 7. Once the beans are cooked, ...

It is indeed habit-forming. Greens: Any dark leafy greens Beans: Any cooked bean Kay Chun’s soup is delicate with flakes of poached salmon, wobbles of tofu and tender slivers of cabbage ...

Well, I’ve got a surprise for them: Most chefs use canned products in one form or another, whether tomatoes, artichokes, hearts of palm, or beans. Nutritionally speaking, many canned foods are ...