There’s nothing quite like going to the farmers market in the spring. The deep-green kales and purple beets take a back seat to bushels overflowing with verdant green vegetables; fresh herbs stacked ...
In the world of legumes, fava beans stand out. They are the oldest variety; there's evidence of fava bean cultivation as long as 10,000 years ago in the Fertile Crescent. They stand out visually, too: ...
Fresh fava beans — a spring delicacy — have returned to local restaurant menus in sublime specials. Lucia featured a fava bean agnolotti at its grand re-opening last weekend, and Nonna features fusili ...
In the world of legumes, fava beans stand out. They are the oldest variety; there's evidence of fava bean cultivation as long as 10,000 years ago in the Fertile Crescent. They stand out visually, too: ...
A few weeks ago, a friend gave me some of the first fava beans from his garden. Even though the weather lately has felt dreary and wintry, seeing those favas made me realize that, oh yeah, it’s spring ...
Answering a popular reader question, with a few tips and recipes. By Tejal Rao Most mornings, a ruby-throated hummingbird hunts in the shade outside my office window, vibrating noisily as he zigzags ...
Some like them grilled whole or mashed on toast. Others prefer them stuffed into ravioli or fried up as falafel. As we anticipate peak fava season, we're thinking about all of the ways we’d like to ...
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Pasta and broad beans
To prepare pasta and broad beans, start with the pods of fresh broad beans: open them by breaking the top stem (1), then shell the beans with your hands (2). Once extracted, remove the small growth on ...
Ever notice how one oddball ingredient seems to become an overnight sensation in the food world? For the past few years fava (pronounced FAH-vah) beans have been popping up in all the trendy New York ...
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