Sonya Sanford
speaker
2,535 appearances
12 recordings
1 series
first heard May 2026
last heard 13 Aug
Sonya Sanford’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 12 in all, peaking in Jun 2026 with 8.
Appearances
And every so often it's good to stir them and they just become
Very, very tender and soft, but also charred.
I know not everyone's gonna be turning on their oven all summer long, but there are days that aren't as hot.
There are times you have your oven on, maybe you're baking a pie, maybe you're making a cake, maybe you're making some chicken, and then just to throw in some beans in there as well and let them get all tender.
It's something I love to do.
Yeah, I think that there was some kind of trend to get more al dente with your fresh beans.
But there's a long history of really cooking beans through till they're soft.
And they're different experiences.
I'm not saying one is better than the other.
I just don't think there's only one way.
I think as much as it's nice to have a very bright green blanch bean, it's also nice to have this very concentrated, to your point, flavored, soft textured bean.
Bean as well.
When I teach salad classes, I always like to reiterate that a salad recipe, more than almost any style of recipe, it should be a jumping off point.
Because every green bean's gonna taste different.
Every tomato is gonna taste different.
And your own preferences change.
And what I love about a recipe like this is it's an incredible guide to something you can do with green beans.
But when you were talking, I was like, well, green beans are showing up at the same time as cherries, fresh cherries, instead of dry cherries.
I think this would taste amazing with some fresh cherries.
But this would inspire me to try that combination.
Showing 901–920 of 2,535 · page 46 of 127
← Previous
Next →