I have a question about the recipe "Michel Richard's Glazed and Glistening Haricots Verts " from Genius Recipes. IF I cook these a few hours in advance of a meal, what would be the best way to warm the dish before serving?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)