Name: Green Beans with Ginger and Cashews
Yield: Makes 8 servings
Ingredients: 1 1/2 pounds green beans, trimmed and cut into 1-inch pieces (about 5 cups); 4 tablespoons (1/2 stick) unsalted butter; 3 tablespoons fresh ginger, peeled and finely chopped (from 2 1/2-inch knob); 1/2 cup Homemade Turkey Stock or canned turkey stock or canned low-sodium chicken broth; 1 cup salted roasted cashews, coarsely chopped; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

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Green Beans with Ginger and CashewsStephen Sullivan; food and prop styling: Roscoe Betsill

Even if you're a fan of the traditional green bean casserole, you might want to consider subbing these simply prepared fresh beans, which can provide balance to all the rich items on the menu. Plus, this streamlined dish, which needs just a brief rewarming on top of the stove before serving, won't contribute to a last-minute traffic jam in the oven.

Test-Kitchen Tips:

The green beans can be blanched up to 1 day ahead, but be sure to wrap them in paper towels before refrigerating to soak up excess moisture. Even stored like this, they'll last only 1 day before sogginess sets in.

Recipe notes

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