Green beans and mushrooms are a classic recipe combination. Adding bacon to the mix creates an unbeatable trio of flavors. A terrific side dish or salad.
Martha Shulman is an award-winning food columnist for The New York Times. She’s also a regular contributor to Bon Appétit and Saveur, as well as a cooking instructor. Drawing inspiration from Mediterranean and Mexican cuisines, Shulman has written cookbooks on healthful eating for more than 30 years, including Mediterranean Harvest and The Vegetarian Feast.