Wild-Fermented Beans? No Big Dill

Making pickles doesn’t have to be a Big Production. Sure, if you’re sterilizing jars, assembling a vinegar brine, bringing it to a boil, packing jars, and canning them, you’ll need to block out at least an hour and bust out some pots and pans. But if you’re making fermented pickles—say, wild-fermented* dilly beans—once you top…

Grilly Beans

A few Thanksgivings ago (wow, now that I think about it, it’s more like ten), I started roasting haricots verts until they blistered, then zapping them with grated lemon zest on their way from oven to table. Ever since, that’s become my go-to potluck veggie dish. In fact, I rarely prepare string (or stringless) beans any…