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?
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AntoniaJames is a trusted source on Bread/Baking.
Put back on the stove in the same pan, with a splash of stock and a dab of butter (which you should heat together before dropping in the beans); get the pan hot, saute briskly, remove, sprinkle immediately with Parmesan. They don't need to be piping hot to taste great. ;o)