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Entries tagged with 'fava beans'

Cheesy Grits with Spring Vegetables

Serious Eats J. Kenji López-Alt 7 comments

Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix. More

The Country Cooking of Italy's Favas with Pecorino

Serious Eats Caroline Russock Post a comment

Sweet and nutty, briefly blanched and peeled favas are tossed with salty bits of crumbled young pecorino and drizzled with olive oil. Simple? Well sure, but this snack is really all about the simplicity and goodness of the ingredients. More

In a Pickle: Marinated Fava Beans

In a Pickle Marisa McClellan Post a comment

Fava beans are sweet, tender, and pleasantly starchy. When they're coated with a slick of olive oil, vinegar and garlic bits, the contrast between the sharp dressing and the mild greenness of the beans is really wonderful. More

Marinated Fava Beans

Serious Eats Marisa McClellan Post a comment

Fava beans are sweet, tender, and pleasantly starchy. When they're coated with a slick of olive oil, vinegar and garlic bits, the contrast between the sharp dressing and the mild greenness of the beans is really wonderful. More

The Food Lab's Asparagus Week, Day 3: Asparagus and Spring Vegetable Risotto

The Food Lab J. Kenji López-Alt 11 comments

I've already gone deep into the science of risotto in the past, so there's no real need to re-tread in already-been-treaded-in waters. What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms. The two are partners in crime that could give Pinky and The Brain a run for their money in terms of sheer awesomeness, and now's the time of year to get 'em. More

Dinner Tonight: Fava Bean Salad with Toast and Poached Egg

Serious Eats Nick Kindelsperger Post a comment

Though it initially looks like a super healthy plate of food, this dish actually reminded me the most of a proper English breakfast. Just think about it: you have your bacon, eggs, tomatoes, peas, toast, and beans (albeit the green kind). Sure, you're missing the sausage, but the feeling is the same. There's a lot of green on this plate, but it's a hearty meal. Just about everything is cooked in some kind fat. More

The Nasty Bits: Sweetbreads

Chichi Wang 21 comments

Sweetbreads, though mild in flavor, have an offal-reminiscent flavor somewhat akin to brain. People often describe the texture as "tender" and "creamy"; I would add "marginally juicy." Sweetbreads made from an animal's pancreas and thymus glands (called the "heart sweetbread" and "throat sweetbread," respectively). Heart sweetbreads are usually slightly larger, but they taste the same and are cooked the same way. Serve with fresh vegetables, preferably those that are creamy and nub-like too, like fava beans and peas. More

Sauteed Sweetbreads with Fava Beans

Serious Eats Chichi Wang Post a comment

In Season: Fava Beans

In Season Hayley Daen 5 comments

The pale flat seeds of fava beans, while difficult to extract from their pods, are buttery and a bit nutty once cooked. They are versatile and delicious. Here are a few recipes for you to experience them at their best. More

Dinner Tonight: Chicken Casserole with Morels, Fava Beans, and Spring Potatoes

Serious Eats Nick Kindelsperger 2 comments

I usually think of roast chicken as a comforting winter meal, especially when served with potatoes that have cooked in all the glorious chicken fat. But there is no doubting that this recipe from Cooking with Daniel Boulud is a spring dish. There is no other time of the year when the combination of morels, fava beans, and small new potatoes would taste so good. More

Broad Beans with Dill Butter

Serious Eats Max Falkowitz 1 comment

[Photograph: Max Falkowitz] This is one of my go-to spring recipes. While asparagus, morels, and ramps tend to get all the attention, broad (fava) beans languish in obscurity, a shame given their grassy flavor, hearty texture, and the distinction of... More

Dinner Tonight: Scallops with Corn and Fava Bean Succotash

Serious Eats Blake Royer 3 comments

With so many spring and summer vegetables available—fava beans, corn, shelling peas, zucchini—I wanted to try them all. That's when inspiration hit in the form of succotash. A perfect way for all the vegetables to play along, each combined in a skillet and simmered with a little milk until al dente and tossed with slivered basil. More

Cook the Book: Linguine with Fava Beans, Garlic, Tomato & Bread Crumbs

Serious Eats Caroline Russock Post a comment

Linguine with Fava Beans, Garlic, Tomato, and Bread Crumbs from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo is less of a recipe and more of a template for incorporating spring and summer vegetables into a quick and very satisfying pasta. Fresh pasta is great in pretty much any preparation and when you match it with a perfect tomato sauce studded with freshly shelled beans it's pretty hard to beat. More

Dinner Tonight: Fava Beans with Grilled Zucchini and Homemade Garlicky Croutons

Serious Eats Blake Royer 4 comments

The combination of flavors and textures in this salad keeps it interesting: just-soft grilled zucchini, al dente fava beans, the garlicky crunch of homemade croutons, and the salty crumble of Parmesan cheese. More

In Season: Fava Beans

Carey Jones 4 comments

While fava beans are often dried and stored, our favorite recipes make use of the beans in season, when the flesh is tender and the nutty flavor is at its freshest. Here are a few recipes to get you started. More

Cook the Book: Egg Noodles with Fava Beans, Leeks, and Morels

Serious Eats Caroline Russock 2 comments

These Egg Noodles with Fava Beans, Leeks, and Morels from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian is a fresh take on pasta primavera for all of us who have relegated the 1980s-popular dish to the dusty halls of dishes that have gone out of fashion. It's a plate of pasta that brings together all of the wonderful vegetal elements of spring and pairs them with just the right amount of butter, cream, and pasta. More

French in a Flash: Spaghetti with Pistachio Pistou, Fava Beans, and Mint

Serious Eats Kerry Saretsky 9 comments

This is the story of the ugly duckling. I wrote last week that I was a vegetarian growing up, and this is how it happened. One night, I was staying at my father's house, and he had already gone to... More

Dinner Tonight: Pasta with Fava Beans, Red Bell Pepper, and Bacon

Serious Eats Nick Kindelsperger 1 comment

I found this recipe for pasta with fava beans, red bell pepper, and bacon at Blue Kitchen, which is written by a fellow Chicagoan, while searching for ways to use fava beans. This dish marries the herbal notes of the... More

Market Scene: Spring in San Francisco

Market Scene Jen Maiser 3 comments

I live in San Francisco, so let's be honest: it's not like I just survived through a long, hard winter. Not as long and hard as some of you have. Through the shortest days, we still have lettuces and citrus, year-round markets, and quite a variety of fruits and vegetables. But even the heartiest locavores among us get a little weary of butternut squash and stored apples and canned tomatoes. Enter Spring. More

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