Name: Green Bean and Grape Tomato Salad with Kalamata Vinaigrette
Yield: Makes 8 servings
Ingredients: 1/2 cup pitted Kalamata olives or other brine-cured black olives; 2 shallots, finely chopped; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon anchovy paste; 2 1/2 teaspoons grated lemon peel; 1 teaspoon chopped fresh thyme; 1/2 teaspoon dried crushed red pepper; 2/3 cup extra-virgin olive oil; 1 1/2 pounds green beans, trimmed, cut into 2-inch pieces; 1 pint grape tomatoes, left whole, or cherry tomatoes, halved

Image may contain Vehicle Transportation Rowboat Boat Canoe Plant Food Produce Vegetable Bean Green Bean and Bowl

Green Bean and Grape Tomato Salad with Kalamata VinaigretteLeo Gong

Grape tomatoes are smaller than cherry tomatoes. If you’re using cherry tomatoes, cut them in half for this dish.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.