Green beans, string beans, snap beans, haricots verts—whatever you like to call ’em-are the simple, stringy veggies that have graced practically every dinner table. Especially around the holidays.

Season with salt and pepper. Spoon the beans into bowls and top with the chopped herbs. Drizzle with olive oil and serve warm.

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how ...

For the stir-fried green ... herbs and watercress and season with salt and freshly ground black pepper. To serve, pile the rice on to a serving plate, spoon over the stir-fried green beans and ...

Adding raw sea beans to salads brings a unique crunch and subtle saltiness. Simply rinse them under cold water to remove any ...