This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.

With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans....

Pounding the spice paste with a mortar and pestle is hard work, but that’s what brings out all the nuanced flavors.

This timely episode will explore ways that food and cooking affect our environment and vice-versa.

Miss Lewis first developed this recipe as a way of jazzing up canned green beans, which she appreciated for their economy.

It looks like a Japanese roll—but it’s not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.

Liberate your green beans with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare.

Despite the fact that they require few ingredients and little effort, these beans always get raves.