Megan McArdle is a columnist and author who has been blogging about food since 2001. She lives in a Washington DC with her husband and her dog, and an elderly kitchen that is known to family and friends as “the appliance museum”.

One Comment Add yours

  1. David Rademeyer says:

    I was looking up your old Atlantic article about frozen veg for your simple frozen artichoke recipe (delicious by the way, thanks!). I noticed you mentioned that frozen green beens never come out well, and thought I’d share a very quick and easy recipe that’s a staple in my home, which uses French cut frozen green beans:

    1. Heat olive oil in skillet until just before smoking.
    2. Pour frozen French cut green beens directly into skillet on maximum heat, add salt.
    3. When defrosted (1 to 3 minutes depending on burner), lower temperature to medium and cook until all liquid has evaporated and beens have started to soften.
    4. Add black pepper and garlic powder for 1-2 minutes.
    5. Serve.

    Variation if you have demi glace to hand: use demi glace instead of olive oil, omit garlic powder.

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