We Shared a Recipe for a Green Bean Sandwich & People Got Upset

Crunchy, crispy, and vibrant as can be, green beans are practically one of the seven wonders of the world. Right? Right. We’re obsessed with them year-round, but especially during spring and summer, when they’re at their peak (like…right now!). But frankly, the same dish of sautéed green beans with slivered almonds and lemon zest can get a little boring time and time again. We’re always looking for new ways to highlight seasonal produce to change things up a bit. Food editor Emma Laperruque does this time and time again, asking questions like “What If Latkes Were Made With…Asparagus?”) and baking feta with fresh strawberries. Leave it to recipe developer and frequent Food52 contributor Caroline Lange to come up with a totally new and innovative way to serve green beans—in the form of a sandwich!

To make this beautiful bite, slices of focaccia are topped with the slices of mozzarella and are baked until the bread is toasted and cheese has melted. Then, a generous scoop of the marinated oily, vinegar-y beans are piled high on the bread for a vegetarian sandwich that balances the texture of creamy cheese, soft bread, and crisp beans. Simple and easy, right?

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Crunchy, crispy, and vibrant as can be, green beans are practically one of the seven wonders of the world. Right? Right. We’re obsessed with them year-round, but especially during spring and summer, when they’re at their peak (like…right now!). But frankly, the same dish of sautéed green beans with slivered almonds and lemon zest can get a little boring time and time again. We’re always looking for new ways to highlight seasonal produce to change things up a bit. Food editor Emma Laperruque does this time and time again, asking questions like “What If Latkes Were Made With...Asparagus?”) and baking feta with fresh strawberries. Leave it to recipe developer and frequent Food52 contributor Caroline Lange to come up with a totally new and innovative way to serve green beans—in the form of a sandwich!

To make this beautiful bite, slices of focaccia are topped with the slices of mozzarella and are baked until the bread is toasted and cheese has melted. Then, a generous scoop of the marinated oily, vinegar-y beans are piled high on the bread for a vegetarian sandwich that balances the texture of creamy cheese, soft bread, and crisp beans. Simple and easy, right?

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The Infamous Recipes Taking Over TikTok—& Good Morning America

It started with the Dalgona whipped coffee. Then it was the pancake cereal. The folded quesadilla. The feta pasta. Love them or hate them, you definitely know them. They start on the popular video platform TikTok, then all of a sudden they’re all over …

It started with the Dalgona whipped coffee. Then it was the pancake cereal. The folded quesadilla. The feta pasta. Love them or hate them, you definitely know them. They start on the popular video platform TikTok, then all of a sudden they’re all over the internet. Viral recipes are nothing new, but the speed at which they’re spreading, gaining traction, and being replicated is unprecedented. And these recipes are reaching beyond the internet. There’s a growing number of these trends being picked up by morning television, especially through programs like Good Morning America and The Today Show. Are these shows going for clicks, or do the recipes have the chops to back them up? I decided to investigate.

Vegan Blueberry Cookies

It comes as no surprise that these cookies picked up quickly with their bright bluish-indigo hue and simple, pared-down ingredient list. Originating with blogger Justine Snacks, the recipe for Blueberry Cookies that are both vegan and naturally, yet vibrantly, colored immediately took off on TikTok, even getting picked up by Good Morning America this week. They came up on my ‘For You’ page and I’ll admit, I was intrigued. They were eye-catching and so easy in a way that, as a recipe developer, led me to be a little skeptical. So I decided to make them myself, in the name of science!

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Love Spotting a Reno Challenge? This Instagram Account Is a Must.

One of my favorite quarantine pastimes is walking around my neighborhood. Though I live in a rather plain 550-square-foot apartment, my little nook of Denver is comprised of red brick Tudors and bungalows built in the ’40s and ’50s. But I’ve noticed an…

One of my favorite quarantine pastimes is walking around my neighborhood. Though I live in a rather plain 550-square-foot apartment, my little nook of Denver is comprised of red brick Tudors and bungalows built in the ’40s and ’50s. But I’ve noticed an increasing and troubling trend: these old structures are being torn down, with brand new homes popping up in their place.

These contemporary homes, defined by boxy shapes that make them look like artsy storage units, are bigger and flashier than the single-story homes that originally lined the streets. But they don’t elicit the same daydream-y feeling I get when strolling past an older house with a quaint porch and overlapping gables.

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It’s Earth Day, Let’s Celebrate.

Today’s the 50th Anniversary of Earth Day! To celebrate, we wanted to let you know how we’re making eco-friendlier choices all around. Now that we’re spending more time at home, our daily habits look a little different—cooking more, ordering out less, …

Today's the 50th Anniversary of Earth Day! To celebrate, we wanted to let you know how we're making eco-friendlier choices all around. Now that we’re spending more time at home, our daily habits look a little different—cooking more, ordering out less, trying to keep waste to a minimum. But we're going further, too:

Blog Notes and Online Appearances

-This Thursday, April 16th, I’ll be on my publisher’s Instagram Feed at Ten Speed Press I’ll be talking about how to set up your own French bar as well as sharing a classic French apéritif that I’ll be demonstrating, which you can make at home. It’ll be taking place at 10 pm CET which is 4 pm ET, 1 pm PT. Please confirm the time…

-This Thursday, April 16th, I’ll be on my publisher’s Instagram Feed at Ten Speed Press I’ll be talking about how to set up your own French bar as well as sharing a classic French apéritif that I’ll be demonstrating, which you can make at home. It’ll be taking place at 10 pm CET which is 4 pm ET, 1 pm PT. Please confirm the time it is where you live with Google or using a time converter if you don’t want to miss it*.

-Thanks for tuning into my daily/nightly Apéro Hour on IGTV, which happens every day except Sunday, live at 6 pm CET, Noon ET and 9 am PT. You can access the live presentations from my kitchen by heading to my Instagram profile at that time, and tapping on my profile picture there, which will have a red ring around it when I’m live. If you miss it, you can watch a replay either in my Instagram Stories within 24 hours after they occurred using a smartphone or tablet (it doesn’t appear to work on the IG desktop app) or in my IGTV archives. (Note that two-way interviews and discussions that I do with guests can’t be archived in the IGTV archives.) For more info on accessing the daily Apéro Hours, check my post here.

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Daily Live IGTV Instagram Apero Hour (Happy Hour)

As some of you know, since the lockdown (and since my book tour was postponed), I’ve been doing a daily Apéro Hour (Happy Hour) on Instagram Live. At 6pm (CET, Paris time) each day, I’ve been demonstrating a different drink, ranging from cocktails to classic café drinks and apéritifs. Along the way, I’m talking about French spirits and apéritifs, sharing some history and lore about…

As some of you know, since the lockdown (and since my book tour was postponed), I’ve been doing a daily Apéro Hour (Happy Hour) on Instagram Live. At 6pm (CET, Paris time) each day, I’ve been demonstrating a different drink, ranging from cocktails to classic café drinks and apéritifs. Along the way, I’m talking about French spirits and apéritifs, sharing some history and lore about iconic beverages such as French gin, vermouth from Chambéry, gentian liqueur, Chartreuse, Cap Corse apéritif from Corsica, cognac, orange liqueurs…and more! It’s been a great way to stay connected, especially with many of us shut in.

The event is live daily at 6pm CET, which is Noon ET, 9am PT. (You can ask Google what time it is where you live if you’d like to join me live.) If you can’t make it, most of the videos are archived at my IGTV channel so you can watch them later. I’m also uploading them to my Facebook page, too. During the live videos I’ll also be taking questions and will be having special guests from time to time. (Unfortunately, the videos featuring guests can’t be archived due to formatting issues, so you’ll need to watch them live.)

This week’s line-up:

Monday: How to make a Chocolate Frappé.

Tuesday: Making a Cap Corse Negroni.

Wednesday: Q & A with reader’s questions.

Thursday: Lavender Lemonade with Melissa Clark, from her new book, Dinner in French.

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12 Chef-Taught Online Classes to Help You Cook, Draw, Write & More

The past few days have felt both fast and slow as our brains negotiate a tug of war between the fog of overwhelm and the call to work (if we’re lucky) from home. I know I’m not alone in having passed hours on social media looking for news as much as di…

The past few days have felt both fast and slow as our brains negotiate a tug of war between the fog of overwhelm and the call to work (if we’re lucky) from home. I know I’m not alone in having passed hours on social media looking for news as much as diversion—as much as someone to talk to, to be in conversation with.

But there have been undeniable bright spots in this spooky milieu.

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Weekend Reads

We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot,…

We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot, is never a bad idea, but plum sorbet, elderflower sorbet, and strawberry frozen yogurt, are also good ways to cool down, using seasonal fruits, berries, and flowers.

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