Prepare the topping ingredients, so they’re ready to cook as soon as you finish pan-frying the bean curd. Halve the onion, then slice it about 3mm (⅛in) thick and put the pieces in a bowl.

Rick Stein's classic green bean salad can be served warm or cold, and makes a great side to take to a fancy or casual get-together. Bring a pan of well-salted water (i.e. 1 teaspoon per 600ml/1 ...

Australian Gourmet Traveller recipe for green bean salad with anchovy and mustard dressing. This salad was inspired by the very fine cook and writer Simon Hopkinson. It brings together two of my ...

Add butter and 2 tablespoons oil to pot; cook over medium until butter melts. Add onion, garlic, and 1 1/2 teaspoons salt; cook, stirring occasionally, until softened and well browned, 8 to 10 ...

Preparation. Step 1. Place a rack in middle of oven; preheat to 400°. Arrange 6–8 thin slices prosciutto on a parchment-lined baking sheet, overlapping by no more than ½" if needed, and bake ...

Preparation. Step 1. Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.

1 1/4 cups green beans, trimmed; 1/2 small red onion, finely chopped; 2 1/4 cups snow peas, trimmed; 1 mild fresh red chile, seeded and finely diced ...

Soak noodles. Chop or slice vegetables, tempeh and bean curd, blend sauces, sugar, and rice wine. In a heavy pot, fry vegetables, add drained noodles, tempeh, bean curd and cook 5 minutes.

Ingredients. 400g green beans, trimmed. 30g hazelnuts. 1 tsp olive oil. 1 shallot (French eschalots), finely diced. ½ bunch tarragon, roughly chopped. 50g manchego ...

Stir in garlic, chilies, onion, and green onion. Cook for 2 minutes. Pour in sauce, stir for 2 minutes, then garnish with cilantro and a dash of vinegar (if using).

Bring a medium pan of salted water to the boil. Once boiling, add the beans and blanch for about 2 minutes. Drain and run through cold water to stop them cooking.

In a small skillet, toast the flaxseeds, sesame and mustard seeds over low heat until golden and starting to pop, about 2 minutes. Scrape the seeds into a large bowl.