Recipe of the week

Deep-fried green beans are wonderful, except for the hassle of deep-frying, said Cook’s Illustrated. Next time you’re preparing green beans, try our alternate method: We soften the beans in the microwave before blistering them in a skillet. The technique leaves the beans with “a soft, appealingly dense, satisfying chew and concentrated flavor.” They can be tossed with sesame seeds and seasoned bread crumbs, but they’re also good with a simple, bright mixture of lemon, pepper, and salt.

½ tsp grated lemon zest plus 1 tsp juice • ½ tsp kosher salt • ¼ tsp pepper • 1 lb green beans, trimmed • 2 tbsp vegetable oil

• Combine lemon zest, salt, and pepper in a small bowl. Set aside. Rinse green beans but do not dry. Place in a bowl and cover. Microwave until fully tender, 6 to 8 minutes for thin, tender beans and 10 to 12 minutes for thicker, tougher beans. Stir every 3 minutes. Transfer beans to a paper towel–lined plate and let drain. • Heat oil in a 12-inch nonstick skillet over high

heat until just smoking. Add green beans in a single layer. Cook, without stirring, until beans begin to blister and char, 4 to 5 minutes. Toss beans and continue to cook, stirring occasionally, 4 to 5 minutes longer, until beans are softened and charred. • Transfer green beans to a serving bowl, leaving any excess oil in skillet. Sprinkle with lemon-salt mixture and lemon juice and toss to coat. Serves 4.