Prep. Preheat oven to 350. Grease an 8×8 baking dish. Mix Sauce. Combine the sauce ingredients in a large bowl. Fold in the green beans, ½ cup onions, ½ cup cheese, and ½ cup bacon.

Preheat the oven to 350°. Put the hazelnuts in a pie plate and toast them for 8 minutes, or until they are golden brown. Let cool, then rub the nuts together in a kitchen towel to remove the skins.

In Long Beach, Calif., the vegan Filipino pop-up San & Wolves Bakeshop, founded by Kym Estrada, 32, offers pan de monggo, a soft milk bread stuffed with yellow mung bean filling that substitutes ...