The French chef Joël Robuchon has been known to say he limits his dishes to no more than three dominant flavors so you appreciate the intrinsic flavors of a dish. Of course, I’m sure he didn’t mean that literally, because some subtle flavorings simply make other ingredients taste better, but I like his philosophy. Here I flavor French string beans with toasted hazelnuts and fresh dill, and I think they all work really well together.
— Ina Garten
Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC
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