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Fava Beans

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

Top Fava Beans Articles

Displaying items 45-55
  • How to cook with farmers market produce

    How to cook with farmers market produce
    Go to a farmers market and your mind begins to race. Fava beans? What can I do with them? What about the asparagus? And look at those artichokes! Strawberries, mmmm. There are so many terrific ingredients just begging for you to buy them at this time of...
  • A fresh approach with Parmesan broth

    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...
  • Recipe: Creamed fava beans with tarragon

    Recipe: Creamed fava beans with tarragon
    Total time: 1 hour, 50 minutes Servings: 6 Note: Fava beans are available at Whole Foods stores and farmers markets. 6 pounds fresh fava beans in their pods 4 teaspoons butter 1 teaspoon minced shallots 4 teaspoons flour 1 cup milk Small sprig...
  • Creamed fava beans and bacon (Feves au Lard Fume)

    Creamed fava beans and bacon (<i>Feves au Lard Fume</i>)
    Fava beans don't get any richer than this, and they don't get any more delicious, either. This recipe from Richard Olney's "Simple French Food" (Atheneum, 1974) is almost compulsively edible. After all, how bad can bacon, cream and egg yolks be? 5 pounds...
  • A fresh look at Italian salads

    THERE'S no better way to spend a languid early-summer evening than by gathering with family or friends on the patio for a supper drawn from a table filled with colorful plates of delicious antipasti. It's a bit like eating at a trattoria in Italy:...
  • Recipe: Grilled romaine with fava beans and pecorino

    Recipe: Grilled romaine with fava beans and pecorino
    Total time: About 45 minutes Servings: 4 Note: From Times test kitchen director Donna Deane 1 pound fresh fava beans, shelled 2 tablespoons cubed pecorino Romano ( 1/4-inch cubes) 4 1/2 tablespoons best-quality olive oil, divided 2 teaspoons fresh...
  • Paella: Oh, what a dish

    Paella: Oh, what a dish
    I want to say one word to you. Just one word. Are you listening? Paella. The conversation could end here, because the picture tells it all. It's gorgeous in its saffron robe, with plump coral-colored shrimp and happy clams and purple wiggles of squid....
  • Suzanne Goin and Caroline Styne's Tavern in Brentwood

    Suzanne Goin and Caroline Styne's Tavern in Brentwood
    What if no one had introduced Caroline Styne, then manager of Jones, to Suzanne Goin, who was at the time chef de cuisine at Campanile? We wouldn't have Lucques or A.O.C., two of L.A.'s most beloved restaurants. And we certainly wouldn't have the...
  • Recipe: Chile-hot bright green soybeans with garlic

    Recipe: Chile-hot bright green soybeans with garlic
    Total time: 15 minutes Servings: 8 as an appetizer or side dish Note: Adapted from "Beyond the Great Wall." This recipe is traditionally made with fresh fava beans. 1 pound (2 cups) fresh or frozen shelled soybeans Scant 2 tablespoons peanut oil 5...
  • The Review: Ado in Venice

    The Review: Ado in Venice
    When I pull up to Ado, the new Italian restaurant that's moved into the old Amuse space on Main Street in Venice, chef-owner Antonio Muré is standing in his whites in the doorway, his dark hair pulled into a ponytail, so chic he looks as if he's waiting...
  • Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn

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