Haricots Verts with Lemon-Herb Brown Butter

French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!

Mark Bittman's Green Beans with Crisp Shallots

Leave it to Mark Bittman to show us how to make the best version of this side standard, Green Beans with Crisp Shallots. Bittman's go to method for beans with a little bit of bite involves briefly boiling the green beans, shocking them in ice water, and finishing them with a quick trip to the sauté pan. Tossed with crispy sweet butter and olive oil fried shallots, and almonds, if you'd like, this is the recipe that'll have your green beans moving out of blah territory and into much tastier place...

French in a Flash: Haricots Verts du Sud

Haricots verts, skinny French green beans, are stewed with all the flavors of the South of France: garlic, olive oil, tomato, wine, and a few shallots for good measure. The little green bean has never tasted so mighty or delicious.

Sautéed Green Beans with Garlic

Sautéed Green Beans with garlic is a wonderful, classic preparation for a green beans recipe. Totally delicious, quick and easy.

Cook's Illustrated's Sauteed Green Beans with Garlic and Herbs

The perfect green bean is nicely browned, with a still-snappy and fresh texture.

Green Beans With Snail Butter From 'My Paris Kitchen'

Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans.

Ottolenghi's Green Bean Salad

A bewitching green bean salad adapted from Yotam Ottolenghi's "Jerusalem" cookbook. Tarragon, chervil, cumin, coriander and crispy garlic.

The Secret Ingredient (Dijon Mustard): Warm Green Bean Salad with Shallots and Mustard

Tender skinny green beans are served in a warm vinaigrette of sweet shallots and chervil and bright, acidic white wine vinegar and whole grain mustard. Serve it as a salad or a side, hot, warm, or neither. It's the most versatile, delicious vegetable you've had in a long time.

Green Bean Salad With Pickled Peppers and Anchovy Dressing

Tender-crisp green beans tossed in a savory dressing flavored with anchovies and Worcestershire. Hot and tangy peperoncini, shallots, and pine nuts finish the salad.

Green Bean Salad

A lovely green bean salad with a lemon dressing that presents nicely and is quick to make! The chopped tomato and onion is a great finish touch here.