Add Yahoo as a preferred source to see more of our stories on Google. These bright green legumes have a creamy texture and buttery taste. Miguel Perfectti / GETTY IMAGES In the world of legumes, fava ...

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 ...

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 ...

There's nothing difficult about bean cookery since it is only a question of time. Before cooking, all dried beans need to be rehydrated by soaking. The 10- to 12-hour overnight soak is the easy and ...

When you have fresh produce at the peak of its season — like the delicious yet underrated fava bean — you don't need to do anything fancy to improve it. Executive chef Mark Richardson of Seasons ...

The only place I could find fresh fava beans earlier this month was on a small, potted plant at the St. Joseph Day altar at St. Cletus Church in Gretna. I tried, folks. I checked in at farmers markets ...

Buttermilk-marinated lamb with fresh peas and broad beans, a classic Sicilian aubergine dish, and a vegetable-stuffed Roman spring stew Spring is arguably the most exciting time for a chef, or cook.

The hearts of globe artichokes are braised in oil until golden, then simmered in a splash of sherry Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry is the Telegraph ...