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A collection of news and information related to Fava Beans published by this site and its partners.

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    Jun 12, 2013 |Story| Los Angeles Times

  1. Why eat locally? Because it will be the best peach and apricot you've ever had

    When people ask me why I eat locally, at the top of my long-winded answer is that I believe local food can taste better. Locally grown produce is more likely to be fresher and small farmers generally focus on quality over quantity. Though I will be done with my 100-mile experiment at the end of this month, I will continue to buy some local produce for its far superior taste.
    When people ask me why I eat locally, at the top of my long-winded answer is that I believe local food can taste better. Locally grown produce is more likely to be fresher and small farmers generally focus on quality over quantity. Though I will be done...

    Tags: Father's Day, Strawberries, Apricots

    2. May 30, 2013 |Story| Los Angeles Times

  2. FIG's Ray Garcia kicks off farm celebration with prawns and peas, sweetbreads and fava beans

    Chefs don&rsquo;t come more farm-friendly than <a href="figsantamonica.com">FIG&rsquo;s Ray Garcia</a>. He even helps teach schoolchildren to grow their own vegetables. And, of course, his favorite farmers market growers are featured prominently on his menus. So when Garcia throws a farm dinner series, you know it&rsquo;s going to be good. (FIG was listed at No. 43 in <a href="http://ballots.latimes.com/lists/101-best-restaurants-jonathan-gold-2013/">Jonathan Gold's 101 best restaurants</a> list.) The summer series features a who's who of local farmers market heroes.
    Chefs don’t come more farm-friendly than FIG’s Ray Garcia. He even helps teach schoolchildren to grow their own vegetables. And, of course, his favorite farmers market growers are featured prominently on his menus. So when Garcia throws a farm...
    3. May 22, 2013 |Story| Los Angeles Times

  3. Cannes: 6 Things to know about Ryan Gosling's 'Only God Forgives'

    CANNES -- The Ryan Gosling-Nicolas Refn collaboration &ldquo;Only God Forgives&rdquo; premieres to the media at the Cannes Film Festival on Wednesday morning before playing in a public gala Wednesday night. The movie, which reunites the star and director of the 2011 hit &ldquo;Drive,&rdquo; examines Julian (Gosling), an American boxing-gym operator and mid-level drug dealer in Bangkok who is thrust into a difficult spot when a brutal crime boss and dark angel of sorts (Vithaya Pansringarm) kills his brother. Should Julian seek justice or stay silent in the name of self-preservation?
    CANNES -- The Ryan Gosling-Nicolas Refn collaboration “Only God Forgives” premieres to the media at the Cannes Film Festival on Wednesday morning before playing in a public gala Wednesday night. The movie, which reunites the star and...

    Tags: Film Festivals, Cannes Film Festival, Bangkok (Thailand), Entertainment, Movies

    4. Apr 9, 2013 |Story| Los Angeles Times

  4. 'Vegetable Literacy' by Deborah Madison

    For many of us, our experience with vegetables centers on buying them at the grocery store or farmers market. And as fresh-from-the-field as those might be, they are already removed from branches, vines or roots and often trimmed of leaves, stems or flowers &ndash; in a way, disembodied. You might never know that the leaves of sweet potatoes are heart-shaped, or that carrots are umbellifers with glorious flowers.
    For many of us, our experience with vegetables centers on buying them at the grocery store or farmers market. And as fresh-from-the-field as those might be, they are already removed from branches, vines or roots and often trimmed of leaves, stems or...

    Tags: Diets and Dieting, Sour Cream, Cheese Corn, Lifestyle and Leisure, Foods and Beverages

    5. Apr 9, 2013 |Story| Los Angeles Times

  5. Dim sum crawl; beer dinner at Muddy Leek; Mignon wine dinner

    <strong>Dim Sum Crawl:</strong> Chinatown&rsquo;s Dim Sum Crawl is scheduled to take place on April 18 from 6:30 to 9:30 p.m. The crawl will include dim sum from four different restaurants, including Empress Pavilion, Mandarin Chateau, Hop Woo and Plum Tree Inn, and beer pairings which will be provided by local breweries. Tickets, available <a href="https://chinatownla.ticketbud.com/dimsumcrawl">online</a>, purchased before Sunday are $50 per person and after that will be sold for $60 per person. <a href="https://chinatownla.ticketbud.com/dimsumcrawl"><em>www.chinatownla.ticketbud.com/dimsumcrawl</em></a>.
    Dim Sum Crawl: Chinatown’s Dim Sum Crawl is scheduled to take place on April 18 from 6:30 to 9:30 p.m. The crawl will include dim sum from four different restaurants, including Empress Pavilion, Mandarin Chateau, Hop Woo and Plum Tree Inn, and...
    6. Apr 8, 2013 |Story| Los Angeles Times

  6. 5 Questions for Crossroads' Tal Ronnen

    <em>Tal Ronnen is executive chef and founder of <a href="http://www.crossroadskitchen.com">Crossroads</a>, the new vegan restaurant on Melrose Avenue. He's also the author of the New York Times bestseller "The Conscious Cook" and has a following of famous fans, including Oprah Winfrey. Ronnen graduated from the Natural Gourmet Institute in New York and has conducted master vegetarian workshops for students and staff at culinary schools across the country. He also is consulting chef of Lyfe Kitchen in Palo Alto, Calif., and at the Wynn and Encore hotels in Las Vegas. Crossroads is his first Los Angeles restaurant.</em>
    Tal Ronnen is executive chef and founder of Crossroads, the new vegan restaurant on Melrose Avenue. He's also the author of the New York Times bestseller "The Conscious Cook" and has a following of famous fans, including Oprah Winfrey. Ronnen graduated...

    Tags: Salt, Lifestyle and Leisure, Dining and Drinking, Restaurants

    7. Apr 8, 2013 |Story| Los Angeles Times

  7. The great fava bean debate of 2013 continues

    Sometimes the smallest thing can arouse the most passion. Last month I wrote a <a href="http://www.latimes.com/features/food/dailydish/la-dd-the-incredible-shrinking-fava-bean-20130318,0,6178398.story">Daily Dish post</a> about my fava bean harvest. I measured how many pods I harvested and what that worked out to in double-peeled beans (8 pounds turned into 3 cups). I thought it was kind of interesting, so I posted a link on Facebook.
    Sometimes the smallest thing can arouse the most passion. Last month I wrote a Daily Dish post about my fava bean harvest. I measured how many pods I harvested and what that worked out to in double-peeled beans (8 pounds turned into 3 cups). I thought...

    Tags: Kosher Salt, Recipes

    8. Apr 2, 2013 |Story| Los Angeles Times

  8. NBC hopes crime thriller fans will eat 'Hannibal' up

    You just can't keep a good cannibal down.
    You just can't keep a good cannibal down. More than three decades after he first murdered and chomped his way to pop culture infamy, sophisticated serial murderer Hannibal Lecter is back, alive and well-fed. And although he has gone from the big...

    Tags: Hannibal (tv program), Entertainment, Brian Cox, Personal Weapon Control, Police Investigations

    9. Mar 25, 2013 |Story| Los Angeles Times

  9. 5 Questions for Border Grill's Mary Sue Milliken

    Mary Sue Milliken is half of the power duo behind the Border Grill restaurants, food trucks and prepared foods. Milliken and business partner Susan Feniger started the gourmet Mexican food movement in Los Angeles after learning recipes and techniques during a road trip to Mexico in the '80s. They now have restaurant locations in downtown Los Angeles, Santa Monica and Las Vegas. Milliken is also the co-author with Feniger of five cookbooks and a "Top Chef Masters" champion.&nbsp;
    Mary Sue Milliken is half of the power duo behind the Border Grill restaurants, food trucks and prepared foods. Milliken and business partner Susan Feniger started the gourmet Mexican food movement in Los Angeles after learning recipes and techniques...

    Tags: Lifestyle and Leisure, Dining and Drinking, Restaurants, Recipes

    10. Apr 11, 2013 |Story| Los Angeles Times

  10. Talking organic gardening, compost (and rats!) with Christy Wilhelmi

    <iframe id="spreecast-player" type="text/html" width="600" height="470" src="http://www.spreecast.com/events/spring-gardening-tips-tricks/embed-medium" frameborder="0"></iframe>
    In my Spreecast with organic gardener Christy Wilhelmi, author of the new book "Gardening for Geeks," I learned a lot: that white mildew can be treated with lactic acid, that you should never buy tall vegetable seedlings at the nursery and that...

    Tags: Tomatoes, Lifestyle and Leisure, Gardening, Hobbies, Lettuce

    11. Apr 30, 2013 |Story| Los Angeles Times

  11. Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn

    <strong>Note:</strong> Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its secret is not in the mix of ingredients or in any fancy creative strokes; it's in the way Keller dries the skin of the fish so that it fries to a bacon-y crispness. It's a little thing, but it means so much to the dish. To dry the skin of the salmon, drag a knife blade gently but firmly over the skin several times, almost as if you are sharpening a razor on a strop. Use enough pressure to bring any water to the surface of the skin, then reverse direction to squeegee the water off the skin. Dry your blade and repeat until no more water rises to the surface. Place the filets skin-side up in a covered container that allows space between the skin and the lid to facilitate more drying until it's time to prepare them.
    Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...

    Tags: Salt, Heavy Cream, Whipping Cream, Parsley, Recipes

    12. Apr 13, 2013 |Story| Los Angeles Times

  12. A fresh approach with Parmesan broth

    The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with English peas, fava beans, shaved radishes and even bolted lettuce from the garden.
    The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with...

    Tags: Lifestyle and Leisure, Foods and Beverages, Pasta, Cheese

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Fava Beans Photos
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