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 ...

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 ...

There’s nothing quite like going to the farmers market in the spring. The deep-green kales and purple beets take a back seat to bushels overflowing with verdant green vegetables; fresh herbs stacked ...

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: ...

These bright green legumes have a creamy texture and buttery taste. In the world of legumes, fava beans stand out. They are the oldest variety; there's evidence of fava bean cultivation as long as ...

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 ...

Beans are an incredibly easy ingredient to cook, and the perfect base or accompaniment for many dishes like soup, chili, tacos, rice, salad, dips and more. They’re nutritious, chock-full of protein ...