In the kitchen: Rye, green beans and Korean favorites

Rye-cherry hand pies from pastry chef Sarah Lange, at Elysian.

By Noelle Carter

June 15, 2016 3 AM PT

Artisan flours and custom-milled grains are definitely having their moment. Still, when it comes to rye, many of us still associate it with Old World-style loaves of bread and not much else. But for baking, consider adding the flour as much for flavor as for structure with a variety of dishes. We have some ideas.

It’s also green bean season at the farmers markets. We have tips for making the most of the summer vegetable, along with some of our favorite recipe ideas.

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And if you’re a fan of Korean street food, you’ll want to check out the new cookbook from Da-Hae and Gareth West, a user-friendly guide to Korean home cooking and street food staples. We’ve also got the recipe for the addictive kimchi deviled eggs from Faith & Flower, one dish you’ll be making again and again.

— Noelle Carter

RYE FLOUR IS GETTING ITS DUE

Have you ever thought of adding rye flour to your chocolate chip cookies? It may not be the first combination to come to mind, but the nutty complexity of the flour adds extra dimension when it comes to varying up one of our favorite treats. Same with brownies — and the flour is a natural when it comes to pairing ideas for all the summer fruit showing up in the markets right now. We have plenty of recipes, including flaky rye-cherry hand pies.

WHAT TO DO WITH THE GREEN BEANS SHOWING UP IN THE MARKETS

From round to flat, green bean varieties including haricots verts, Blue Lake, Romano and pale yellow wax beans are turning up at a number of farmers market stands. Blanch them quickly to use in salads, or saute them with a touch of garlic for a simple side dish. The beans also work well on the grill, or baked in a tortino, an Italian egg tart similar to a frittata. We’ve compiled several of our favorite recipes.

A BOOK FOR THE KOREAN FOOD LOVER IN YOUR LIFE

“K-Food: Korean Home Cooking and Street Food” is the new book by the husband-and-wife team behind Busan BBQ, a street food business selling Korean bulgogi hamburgers in London. It’s a must have for Korean food fans, including recipes, tips and how-to’s, step-by-steps and beautiful photography.

MAKE YOUR OWN KIMCHI DEVILED EGGS

If you’ve ordered the kimchi deviled eggs at Faith & Flower, odds are you’re probably still dreaming about them. We were able to snag the recipe, from former Faith & Flower chef Michael Hung, including an incredible recipe for kimchi you can make in just a couple of days (though you could certainly use storebought for the deviled eggs). The recipe makes enough for two dozen eggs, which may sound like a lot, but these addictive little things disappear quickly.

The deviled Jidori eggs from Faith & Flower in downtown L.A.

CANTER’S DELI’S EGG SALAD RECIPE

The egg salad at Canter’s Deli is almost as legendary as the Fairfax institution itself. Luckily for us, they’ve shared the recipe. It’s one of our most popular recipes, and uses only a handful of ingredients.