Pan-fried green beans, or haricot verts if you prefer French, can be spectacular even when prepared simply. These are blanched, drained, tossed in some butter and garlic, and sautéed. A perfect and impressive approach from one of the world’s most renow

Blanching haricots verts -- briefly boiling, and then immediately cooling them using cold water -- is the best way to cook them for a salad. The beans cook just enough to take away the raw taste, and then the cold water halts the cooking before they becom

The quick blanching helps cook and tenderize the green beans, but shocking them right after in a large ice water bath stops the cooking and any further change in color. The result is crisp, tender, gorgeous green vegetables. Just reheat the vegetables rig