If you’ve wondered whether haricots verts is just a gourmet way of saying “green beans,” the answer is yes, and no.
In French, the word for “bean” is haricot, and the word for “green” is vert. So if you’ve wondered whether haricots verts (Ah-ree-koh VERH) is just a gourmet way of saying “green beans,” the answer is yes, and no. The French cultivar is thinner than American varieties and has a tangy, more intense flavor. Some times of the year, haricots verts are prohibitively expensive (on a recent shopping trip, they were four dollars more per pound than regular green beans); you can substitute the standard variety with favorable results.
The potatoes in this casserole get a flavor from carrots, thyme, tomatoes and broth—the salty cheese is almost an afterthought.
Almost like a warm green bean salad, this side dish has lots of flavor on tap.
The rich flavor and silky texture of prosciutto di Parma, the most famous of the Italian hams, makes a delicious addition to this summery salad.
A last-minute sprinkle of Parmigiano Reggiano, the glorious cheese from northern Italy, adds terrific flavor to a sauté of beans.
A garden-full of goodness is what you’ll find in this modern, meatless take on stuffed bell peppers.
Perfect as a vegetarian main course, this green bean salad also fills the bill as a great potluck dish.
This one-dish, old-fashioned chicken braise features the sunny flavors of Herbes de Provence.