BLISTERED GREEN BEANS AND SHISHITOS

“For my family, Thanksgiving was about providing a traditional American meal to employees who were having it for the first time,” says Maiko Kyogoku, owner of the New York restaurant Bessou, who practically grew up in her parents’ Upper West Side sushi bar. Her mom would add subtle Japanese influences, like making gravy with dashi instead of chicken stock. Kyogoku continues that tradition with dishes like these green beans.

Serves 6

3 tbsp lime juice ½ cup white miso 2 tbsp honey 2 tbsp vegetable oil

1 lb green beans, trimmed

½ lb shishito peppers

1 tbsp chile oil

1 tbsp dill, roughly chopped 2 tbsp parsley, roughly chopped 2 tbsp mint, roughly chopped 1. Make the miso sauce: Whisk the lime juice, miso, and honey in a bowl until well combined. Reserve.

2. Add vegetable oil to a saute pan over high heat. Once oil is smoking, add beans and peppers. Saute, stirring to char and cook all sides, about 8 minutes.

3. Remove beans and peppers from heat and transfer to a bowl with the chile oil, 4 tbsp lime-miso sauce, and most of the herbs. Toss to coat and transfer to serving platter. Garnish with remaining herbs and salt to taste.