Charred String Beans & Peaches


I think it’s confession time… People ask me all the time how I got into “this”, “this” being cooking. In fact I was just having this conversation this afternoon with my friends Leandra and Amelia, which brought me to write this post. It wasn’t really out of choice, (well maybe subconsciously), but once upon a time, not that long ago, I was very into fashion. In London I had spent my teenage summers interning at different designers, a few years later I went on to a job in wholesales at Diane Von Furstenberg and then buying at Ralph Lauren. When I moved to New York I continued this trend at a shoe designer, Alejandro Ingelmo. I LOVED fashion but being that I was getting married abroad (6,000 miles away), with a 6 month engagement and my planning partner, (my mom) in London, I decided to take a little time off to get knee-deep in my wedding planning and organize my “new” life to-be as a married woman.

To back track a little, you may remember me mentioning in the past that my mom is one CRAZY cook. One Friday night dinner at her place is like a feast for 10,000 kings. Of course all these feasts of hers needed a sous chef or two… Enter myself and my sister Manu. I began to watch her every move, learned a few of her tricks and the in’s and out’s of the kitchen. When we got back to New York as newlyweds, we started to eat out a lot. I decided that it was time to take matters into my own hands to prevent a downward spiral of weight gain and tears, and threw myself straight into Soulcycle and the kitchen. It became almost a test for me – remembering all of those things that my mother had taught me and putting them into play. It also surprisingly started to be pretty fun and I was enjoying it way more than I thought I would. I started reading Bon Appetit, the holy grail of cooking, which brings me back to my confession: I am completely and utterly in love with Bon Appetit, if it were a person, I would probably have run off from my husband and proposed by now, but as we are just talking about a magazine, I think I’ll keep the husband.

Part of the fun of cooking for me is being creative and coming up with new, fresh and exciting recipes. We all need some inspiration once in a while, and Bon Appetit is always there to refresh my food cluttered brain. This recipe is a favorite of theirs, a healthy, quick go-to which I couldn’t bear to live without.

Charred String Bean & Peaches

You will need

  • 1 lb string beans, cleaned and ends trimmed
  • 2 peaches, cut into 1/2 inch segments
  • 1 tablespoon olive oil
  • 2 pinches salt
  • 1 tablespoon sherry vinegar
  • 1 handful slivered almonds, toasted


  1. Preheat a grill pan or large skillet to high heat.
  2. Put the beans and peach segments in a mixing bowl, add the olive oil and salt and mix until they are completely covered.
  3. Cook the string beans for about 8-10 minutes, tossing them once or twice until they become charred or slightly brown in areas.
  4. Remove the string beans and place the peaches on the pan. Cook for about 30 seconds each side, just until you see a few grill marks.
  5. In another bowl, combine the string beans, peaches, nuts and sherry vinegar. Toss well to distribute then serve.

What do you think? Let me know!