Cook's Country

Skillet-Roasted Green Beans

HETHER WE’RE TALKING about brussels sprouts, butternut squash, broccoli, or beets, my go-to method for cooking most vegetables is to toss them with olive oil, salt, and pepper and then roast them in the oven. The high, dry heat gives them deep browning and concentrates their flavors by cooking off some of the vegetables’ moisture. But I’ve never really gotten great results from oven-roasting green beans; they usually turn out dry and leathery. You

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Altro da Cook's Country

Cook's Country1 min lettiRegional & Ethnic
Inside This Issue
13 Red Cabbage and Grapefruit Salad 5 Cast Iron Chicken and Vegetables 15 Mushroom Risotto 32 Skillet Candied Nuts 24 Sausage Lasagna 16 Spaghetti with Tuna and Capers 10 Sweet Potato Fritters 26 Beef Jerky 29 Slow-Cooker Apple Cider Pork 12 Crispy F
Cook's Country3 min lettiCookbooks, Food, & Wine
Chicken Breasts with Mustard-Cream Sauce
THE INSTRUCTORS AT my French-technique-focused culinary school taught me how to make poulet à la moutarde, a dish of bone-in chicken parts slowly braised in a rich, creamy mustard sauce. The ingredient list was simple: chicken, onion, garlic, milk or
Cook's Country9 min lettiCookbooks, Food, & Wine
Spaghetti With Tuna And Capers
IT’S LATE AFTERNOON on a Wednesday, and the sun has just sunk behind the horizon. I’ve spent the day at home, juggling work, kids (three), and a brand-new puppy. My stomach is rumbling, but my energy reserves are running short—the last thing I can im