Why this recipe works

Here’s why I love this new version and think it’s the best green bean casserole recipe!

•  Tender (not mushy) green beans. Steaming fresh green beans and then dunking them in an ice-water bath preserves their vibrant color and crisp texture.
• Flavorful cheese sauce. A creamy, cheesy sauce infused with lemon zest, sherry, and sour cream adds depth and richness.
• Lightly caramelized onions. Sautéing onions to a light golden brown before adding to the cheese sauce adds a subtle touch of sweetness.
• Crispy shallots. Golden-brown, crispy shallots provide a delightful crunch and savory flavor to the casserole’s topping.
• Perfect for your holiday table.
  • Make ahead. Prepare the components in advance and assemble just before baking.
  • Flexible cooking method. Choose from baking, slow cooking, or stovetop cooking to suit your needs.

Here’s all the ingredients you’ll need to create this crowd-pleasing dish (details including quantities are included in the recipe card below):

• Fresh green beans – you can substitute frozen if you can’t find fresh
• Butter – I use salted, but you can use unsalted
• Yellow onion
• Garlic cloves – can substitute garlic powder
• All-purpose flour
• Whole milk – you could substitute 2%
• Sharp Cheddar cheese
• Sour cream 
• Dry sherry, optional
• Lemon zest
• Crispy shallots – I love the combination of these shallots with green beans. You can substitute purchased crispy onions, but the flavor won’t be quite as good!
• Panko breadcrumbs – can also use homemade
• Fresh parsley
• Paprika
• Kosher or sea salt
• Ground black pepper

Preparing all the components of the recipe – green beans, sauce, topping – is the same no matter what method you choose to finish the casserole (baking, stovetop, or slow cooker). Here’s a step-by-step overview of what you have to do to create the baked version of this delicious green bean casserole (directions for other cooking methods are included in the next two sections below):

1. Prep oven and casserole dish.
   Preheat oven to 350 degrees. Grease a 2 to 2 1/2-quart baking dish (for photo, I used an 8 by 12-inch oval dish).
2. Prep green beans.
   Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
3. Cook onions and garlic for cheese sauce.
   In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color. 
4. Make a white sauce.
   Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens. 
5. Finish cheese sauce; add green beans.
   Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth.  Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.  
6. Make topping; bake casserole.
   Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika.  Sprinkle evenly over top of casserole.  Bake until bubbly hot and browned on top, around 20 minutes.

To finish the casserole in a slow cooker:

1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, place it in a slow cooker.
2. Cover and cook on high for 2 hours. 
3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
4. Spoon green beans into a shallow serving dish and top with hot topping.

To finish the casserole on the stovetop:

1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, leave them in the skillet or sauté pan.
2. Bring mixture to a simmer over medium-low heat and cook until warmed through, around 15 minutes.
3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
4. Spoon green beans into a shallow serving dish and top with hot topping.

Yes, it can be prepared earlier in the day, or up to 3 days ahead:
 
To prepare the green bean casserole earlier the same day: follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.
 
To prepare up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepared baking dish. Assemble the topping and sprinkle on top of the beans. Bake per the recipe directions.

This recipe, a gift from my excellent cook cousin Barb Keller, is a game-changer for BBQ lovers. Barb’s secret weapon? The slow cooker (or crock pot)! It transforms chuck roast into juicy, fall-apart perfection, bursting with flavor. The slow cooking coaxes out rich, deep notes that mingle beautifully with the tangy BBQ sauce. Every bite is a symphony of sweet, savory, and smoky deliciousness. 
 
Whether you’re hosting a backyard barbecue, feeding a hungry crowd at a holiday gathering, or simply meal prepping for future lunches, this great recipe has got you covered!

To create this amazing slow cooker pulled beef, you’ll need just a handful of key ingredients that work together like magic to produce a dish bursting with flavor and tenderness:

• Boneless chuck or arm roast – well-marbled meat works best in a slow cooker to deliver a moist and tender result.
• Kosher salt
• Fresh ground black pepper
• Neutral, high-smoke point oil (vegetable, canola, or avocado oil) – for searing the meat before slow cooking.
• Beef broth (or water)
• Worcestershire sauce – while an optional ingredient, it adds depth of flavor, and the acid in it helps to break down the muscle fibers in the beef, resulting in a fork-tender texture.
• 4 cups Oklahoma BBQ Sauce – both sweet and tangy, this is the best BBQ sauce ever! It has just the right amount of spice from three different kinds of ground peppers, and it perfectly complements the pulled beef. 

Here’s all you have to do to prepare this delicious pulled beef. I recommend starting the day before serving because the total cook time is anywhere from 8 to 16 hours:

1. Prep roast.
   Rinse meat and pat dry with paper towel. Season all over with salt and pepper.
2. Sear roast.
   Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
3. Put all ingredients in slow cooker; cook.
   Place the roast in the bottom of a slow cooker and add beef broth and Worcestershire sauce. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours. 
4. Drain, shred.
   Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid. Shred the meat with two forks.
5. Cook shredded meat with sauce.
   Return shredded beef to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours. 
6. Adjust seasoning.
   Taste and stir in more sauce if desired. 

My favorite way to serve this recipe is as BBQ beef sandwiches. Brioche buns, pretzel buns, or even ciabatta rolls are excellent choices that are sturdy enough to hold the meat. Whatever kind of bun you use, brush the insides with butter and lightly toast before filling. 
 
Here are some recommended side dishes that pair perfectly with these BBQ Beef Sandwiches for a delicious meal:

• Dorothy’s Potato Salad
• Lemon Mayonnaise Coleslaw Recipe
• Green Bean Salad with Feta and Mint Vinaigrette
• Easy Corn Pudding Recipe
• Corn and Prosciutto Salad
• Tossed green salad with Dijon Mustard Vinaigrette
• For a large gathering, add our Turkey Sloppy Joes as a second sandwich option for non-beef eaters.

For more ideas on what to serve at a BBQ, check out my post 5 Menus for Your Next BBQ.

While I think these BBQ Beef Sandwiches made with pulled beef are amazing as is, here are a few ways you can modify this recipe to make it your own:

• Use beef brisket instead of chuck roast.
• Go even further and use shredded pork shoulder, pork roast or pork butt for a BBQ pork sandwich (see our recipe for Pulled Pork Sandwiches!
• Substitute apple cider vinegar for the Worcestershire sauce.
• Simply use water to slow cook the beef instead of beef broth.
• Use your own homemade BBQ Sauce or purchased.

And, here’s another way to serve this pulled beef: as a quesadilla. Sprinkle shredded gouda or pepper jack cheese inside a large flour tortilla. Fill with pulled beef. Top with more cheese, then a second tortilla. Place in a hot, large skillet sprayed with cooking spray and cook on one side until browned and cheese is melting. Flip over and cook until the cheese is fully melted and the second side is browned. 

If you make this pulled beef recipe ahead of time or have leftovers, allow it to cool to room temperature then place in an airtight container and refrigerate, It will last for up to 4 days. 
 
To reheat, place pulled beef in a saucepan with a splash of beef broth or water. Cover and heat over low heat, stirring occasionally, until the beef is warmed through. Alternatively, reheat the pulled beef in the microwave, using short intervals and stirring in between to ensure even heating. 

Breakfast shouldn’t be complicated, but it should always be delicious. That’s the philosophy behind these Toasted Bagels with Egg Salad and Smoked Salmon. In our house, the love for both egg salad and smoked salmon runs deep (my husband Robert can attest to that!). One morning, the idea struck: why not combine these two favorites into a single, irresistible breakfast creation? The result was pure magic!

Here’s what makes this recipe such a winner:

• Classic base, enticing extras. The recipe starts with a familiar and well-loved egg salad foundation, then adds chives, green onion, and paprika for a burst of flavor and texture.
• Customizable. While the recipe is delicious as is, you can modify it to your tastes – use different fresh herbs, red onion or shallots in place of the green onion, and/or substitute crispy bacon strips for the salmon.
• Simple yet impressive. This dish requires minimal effort but delivers a restaurant-worthy combination of creamy egg salad, smoky salmon, and toasted bagels.
• Balanced flavors and textures. The creamy egg salad contrasts beautifully with the delicate smokiness of the salmon, while the chives and green onion add pops of color and freshness. The toasted bagel provides a satisfying crunch.
• Make-ahead friendly. Perfect for meal prepping! Prepare the egg salad and store and in the refrigerator for up to 3 days. Toast the bagels and assemble when ready for a quick and delicious breakfast.
• Versatile and crowd-pleasing. Easy enough for every day while elegant enough for entertaining, this dish is the perfect choice for any occasion.

For the egg salad, the first step is to cook the eggs. Here are instructions for hard boiling eggs in an Instant Pot, or on the stovetop. I prefer the Instant Pot method, because the eggs come out perfect, every time. No gray shadow around the yolks, no over-done (or under-done) yolks, and super easy to peel with no damage. What more could you ask for from a hard-boiled egg?

Hard-boiled eggs – Instant Pot method

1. Let eggs sit at room temperature for 20 to 30 minutes. (If you don’t have time to let your eggs sit at room temperature, it’s okay. Just increase the Instant Pot cook time to 9 minutes.)
2. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
3. Place eggs on rack, spacing out as evenly as possible (I cook 6 at a time and use the other 2 in another recipe). Seal and cook on high for 7 minutes.
4. When the timer goes off, immediately release the pressure, following the “quick release” method.
5. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
6. Remove from water and pat dry.

Hard-boiled eggs – Stovetop method

1. In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes.
2. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
3. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
4. Remove from water and pat dry.

Assemble Egg Salad

1. Remove shells from hard-boiled eggs.
2. Chop eggs and place in a medium mixing bowl.
3. Stir in mayonnaise, mustard, onion and chives.
4. Season to taste with paprika, salt and pepper. Adjust the mayonnaise and mustard, if necessary.

Here are some ideas on how to vary these breakfast bagel sandwiches; some changes make them healthier, others change the flavor a bit:

• Substitute 1 heaping tablespoon greek yogurt for 1 tablespoon of the mayonnaise.
• Use yellow mustard instead of Dijon.
• Substitute chopped shallots for the green onion.
• Add chopped fresh dill – or use in place of the chives.
• For the non-fish eaters in your home, substitute crispy cooked bacon strips for the smoked salmon.
• Use toasted mini bagels or pumpernickel cocktail bread instead of the regular-size bagels, and serve as an hors d’oeuvre or a side dish for a brunch.

Place assembled bagels on a serving platter, or on individual breakfast plates. Platter can be part of a buffet, or passed at the table. They are delicious alongside Pimiento Cheese Sandwiches, as part of a luncheon or Master’s viewing party!

Note that these sandwiches are on the rich side; Robert and I find one half, combined with a serving of fresh fruit, is plenty for each of us.

The ideal cut of beef for braising is bone-in short ribs, as the bone adds richness and depth of flavor to the dish. Beef short ribs come in two main styles, English and Flanken:

• English-style short ribs are cut parallel to the bone, with one bone per piece, and contain a larger piece of meat. They are often more tender and have a higher fat content, making them ideal for braising.
• Flanken-style ribs are cut across the bone, resulting in thinner pieces of meat with several smaller bones attached.

When selecting beef short ribs for this recipe, opt for English-style ribs if you can find them. The marbling (fat distribution) within the meat, adds flavor and helps keep the ribs moist during cooking. And, look for ribs that have a bright red color and avoid those with excessive fat or a grayish hue.

If you can’t find bone-in English-style ribs, you can use either boneless or flanken-style with this recipe. Just keep in mind that they will have sightly less flavor.

Here are the ingredients you’ll need to make this easy recipe, all of which should be available at your local grocery store (quantities are included in the recipe card below):

• Bone-in beef short ribs, preferably English cut
• Vegetable oil, canola oil or other high smoke point oil
• Kosher salt
• Fresh ground pepper
• Yellow onion
• Tomato sauce
• Light brown sugar
• Jalapeno pepper
• Garlic
• Dry mustard
• Cayenne pepper
• Ground cloves
• Ground cinnamon
• Beer
• Fresh cilantro, optional for garnish

Here’s a detailed step-by-step guide to braising beef short ribs (more abbreviated directions are in the recipe card below):

A. Prepare the ribs

1. Bring to room temperature.
   Take the short ribs out of the refrigerator bring to room temperature. Allowing the meat to warm up slightly before cooking ensures more even cooking throughout.
2. Rinse and pat dry.
   Rinse the ribs under cold running water and dry with paper towels to remove any excess moisture. This step is important because it helps create a nice crust on the meat when searing. 
3. Season.
   Brush the ribs all over with vegetable oil, then generously sprinkle both sides with kosher salt and ground black pepper. The salt helps enhance the meat’s natural flavors while the pepper adds a subtle kick. And, the oil helps to form a nice crust.
4. Sear.
   Heat a large Dutch oven or other heavy-bottomed pan over medium-high heat. Add ribs in one layer, preferably without touching each other, and sear for 2 minutes on each side or until lightly browned. Remove ribs and set aside; don’t clean out the pan!
5. Preheat oven.
   Move one of the racks to the bottom third of the oven and preheat to 325 degrees.

B. Prepare the Spicy Sauce

1. Cook onions.
   With the burner turned off but while the pan is still hot, add onions and cook, stirring, until they stop sizzling. 
2. Add remaining sauce ingredients; simmer.
   Add the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves, and cinnamon to the onions; stir well to combine. Bring to a boil, reduce heat, and simmer, stirring occasionally, for around 5 minutes.
3. Turn off heat and stir in beer. 

Braise the beef ribs in the Spicy Sauce

1. Add ribs to sauce.
   Nestle ribs among the sauce, bone side up (fat side down), in one layer.
2. Cover and braise.
   Cover the pan and bake until meat is very tender, around 2 to 2 1/2 hours. You can check the tenderness with a fork; the meat should easily pull away from the bone.
3. Remove from oven, let sit.
   Remove pan from oven and let ribs sit in sauce, covered, for 10 minutes. 
4. Plate and serve.
   Remove ribs to a serving platter. Spoon some sauce over the ribs, garnish the ribs or platter with cilantro (if desired), and serve, passing additional sauce on the side. 

Ribs can be prepared up to 3 days ahead: once cooked, cool to room temperature. Either cover the pan (ribs with sauce) or place the ribs and sauce in an airtight container and refrigerate.

To reheat: bring to room temperature, then cover and place in a 375-degree oven until heated through, around 30 to 40 minutes.