I've tried recipes from the food sections of many newspapers over the years, and sadly I've been disappointed more often than not. But the New York Times is a newspaper that rarely disappoints. Their recipes are interesting, creative, and most importantly, delicious. Last August, I read a NYT article by Samin Nosrat, who first learned about the process of slow cooking vegetables while working as an apprentice at a restaurant outside of Florence. I was intrigued by her slow cooked beans recipe for a number of reasons. First because I tend to just barely cook through my vegetables, so the idea of cooking a pot of vegetables for hours was entirely new to me. And second because the only green beans I ever ate as a child came from the frozen food section, which may explain why I don't serve them for dinner very often. Read more.
