Latest Posts

  • Haricot vert and mushroom stew

    Haricots verts, French for “green beans,” are legit one of my favorite vegetables. No matter when I have them, they take me back to raucous family gatherings (what’s up, cousins?) in the days of my youth, since these green beans would often be a part of holiday spreads. This dish is inspired by run down, […]

  • warm butter bean salad with roasted bell peppers

    Smoky roasted peppers provide a bright contrast to the delicate, buttery flavor of big lima beans in this dish. The pili pili oil adds the subtlest kick—you’ll notice it, but it doesn’t overpower. Peppery arugula adds freshness, and a squeeze of lemon brightens everything. I created this recipe for a collaboration with Williams-Sonoma in 2019. […]

  • Tempura green beans

    Nagasaki meets New Orleans in these light, crispy, and delicious green beans. I know that starting this book with a recipe for tempura—a Japanese dish of deep-fried battered vegetables—is a bold choice, but I figured we’d jump right into the deep end. Frying can be tricky for a lot of people, and I offer general […]