and a few cans of black beans and chickpeas in the pantry; and bouillon, lemons, dijon mustard, cheese, and of course, ...

To elevate this simple dish and enhance the aromatic and nutty flavors, I’ve paired the greens beans with a creamy, sweet, and spicy mustard sauce. The sauce is made with pantry staples like ...

Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a ...

Bone-in, skin-on chicken thighs are tossed with a quick honey mustard sauce and roasted with halved baby red potatoes and green beans for a complete meal that's just comforting enough for early fall.