Known as taao-hia-chao in Hmong, long beans are a staple in many Asian kitchens. Similar in flavor to the familiar green bean but longer and slightly chewier, these climbing beans can reach up to 12 feet on the vine, though the ones you’ll find at KT Farm at the farmers market are usually around 20...Read More

This roasted green bean dish is a fresh, elegant alternative to heavier holiday sides. Crisp-tender green beans and earthy crimini mushrooms are tossed in a simple balsamic glaze, then roasted until caramelized and golden. A final sprinkle of Parmesan adds savory depth and just the right touch of richness. Best of all, it’s easy to...Read More

This vibrant green bean dish elevates a classic side into something special. Tender haricot verts are quickly blanched for crispness, then tossed with caramelized red onions, earthy Portobello mushrooms, and a splash of dry sherry for depth. A touch of thyme and butter rounds out the flavors, making this side dish elegant yet effortless. Perfect...Read More

A happy marriage of flavors from a really simple dish. Hoisin is a sweet potato-based sauce that is used for many things, notably as the sauce in Mu Shu dishes in Chinese restaurants, and seems to be the ketchup of Vietnam, appearing on tables in phở restaurants as a condiment for noodles and on chicken....Read More

The perfect summer light main course salad or side dish — Feta, red onion, and mint are a classic Mediterranean flavor combination. INGREDIENTS: 1 tablespoon red wine vinegar 3 tablespoons olive oil 1 clove garlic, finely minced 1/4 teaspoon oregano Salt and freshly ground pepper, to taste 1 lb. green beans, trimmed 8 ounces mild...Read More

INGREDIENTS: 1/2 lb. haricot vert 1 tablespoon red wine vinegar or sherry vinegar 1 teaspoon finely minced shallot 1/2 teaspoon finely minced thyme A pinch of kosher salt Fresh ground black pepper to taste 3-4 ounces crème fraîche METHOD: Top and tail the beans, and cut them into 2-inch lengths. Blanch the beans in a...Read More