Dallasites drive incredible distances to find the best beef, whether it’s at a picnic table or inside a subterranean ...

2 (15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed 1 cup chopped tomatoes, fresh or canned 1 ½ teaspoons finely grated lemon zest ...

2/3 cup mayonnaise (preferably Duke’s) 1/4 cup apple cider vinegar 2 teaspoons light brown sugar 3/4 teaspoon coarsely ground black pepper 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 ...

” If you’re thinking about copying Paltrow’s recipe, you’re not alone. Grab your favorite skillet, round up your veggies and beans, and get to work.

To cook the beans: 1 pound of beans will yield 4 cups, which is twice as much as needed for this recipe, so plan to store them. Put the beans into a pot and add enough water to cover them by 4 ...

Add oil, garlic, thyme, and rosemary; cook, stirring constantly, until fragrant, about 45 seconds. Add green beans; cook, tossing often, until heated through, about 1 minute. Add stock.

When I want a small meal of bold flavors, I turn to beans. Versatile, easy and delicious, they make a fabulous summer salad or, on chilly nights, a glorious soup.