New recipes

Mad Delicious Lesson: No-Blanch, No-Schock Vegetables

Mad Delicious Lesson: No-Blanch, No-Schock Vegetables

Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.

Vegetables such as green beans are typically given the moist-heat treatment (steaming, boiling, blanching), but they end up being uncommonly intense in flavor when their built-in water content is manipulated via a dry-heat method like pan charring. Wonderful friends of mine took me to a Chinese restaurant in Bangkok famous among locals for its amazing ways with vegetables. My Pan-Charred Green Beans with Tarragon is a Western daydream of that establishment’s pan-cooking mastery.

Eating healthy should still be delicious.

Sign up for our daily newsletter for more great articles and tasty, healthy recipes.