They are nutty. They are creamy. They are so different from any other bean out there. And they are in season right now. They are lovely when simply sautéed or when used in risottos, dips or pastas.

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 ...

A food mill makes shorter work of this fava bean purée that I love to make at this time of year. Yes, the dip is easy to make in a food processor — but first you have to skin three pounds of fresh ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Dave Lieberman heralded the arrival of fava beans at local farmers' markets back in April, and the somewhat elephantine pods are still being found in stacks as the spring and early-summer legume ...

Don't overlook the beans in this tasty dish. Bring pan of water to boil. While water heats, fill bowl with cold water, add ice cubes. Add beans to boiling water; cook 1 minute. Drain beans; plunge in ...

My family never ate fava beans growing up, or broad beans, or lima beans now that I think about it. Nowadays I can’t get enough of the tender, slightly starchy beans that have a grassy flavor and ...

1. Preheat oven to 425°F. 2. Heat 1 tablespoon olive oil in a large saucepan. Add onion and cover pan with lid, cooking for 2 to 3 minutes. Add stock and bring to a boil. Reduce heat and add fava ...

Fresh fava beans - a spring delicacy - have returned to local restaurant menus in sublime specials. Lucia featured a fava bean agnolotti at its grand re-opening last weekend, and Nonna features fusili ...