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 ...

These bright green legumes have a creamy texture and buttery taste. In the world of legumes, fava beans stand out. They are ...

Answering a popular reader question, with a few tips and recipes. By Tejal Rao Most mornings, a ruby-throated hummingbird hunts in the shade outside my office window, vibrating noisily as he zigzags ...

Preparing fresh fava beans is tedious, I won’t lie. But if you tackle the process separately from cooking with them for a meal, you’ll find the work worth the effort. Most traditional preparation ...

In the world of legumes, fava beans stand out. They are the oldest variety; there's evidence of fava bean cultivation as long as 10,000 years ago in the Fertile Crescent. They stand out visually, too: ...

Some like them grilled whole or mashed on toast. Others prefer them stuffed into ravioli or fried up as falafel. As we anticipate peak fava season, we're thinking about all of the ways we’d like to ...

Soak the dried broad beans in cold water overnight, then drain. The next day, put the soaked beans and the wild fennel (or the soaked fennel seeds) into a pan, add enough water to cover, and bring to ...

I love spring. I love the time change. I love getting off work when there is still daylight to be enjoyed. I also love the colors that spring brings, especially the gorgeous lavender blooms of the ...