| May 20, 2009
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...
| Apr 13, 2013
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...
| Apr 6, 2009
| 1:31 PM
Total time: 1 hour, 50 minutes
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
| May 13, 2009
| 10:33 AM
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?
| Jun 27, 2007
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:...
| Jun 27, 2007
Total time: About 45 minutes
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...
| Jun 27, 2007
I want to say one word to you. Just one
word. Are you listening?
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....
| Jul 29, 2009
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...
| Apr 22, 2008
| 2:37 PM
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
| Aug 26, 2009
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...
| Apr 30, 2013
| 4:34 PM
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...