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L.A. Times Food editor Russ Parsons: Fava beans are hitting their peak in April

April 3, 2011 |  8:00 am

Favas

Is there any taste that promises spring as much as that bright flash of green you get from a fava bean?

Check out this primer on cooking through the seasons, which includes tips from L.A. Times Food Editor Russ Parsons about choosing the freshest produce available and how to store it once you get it home. We also have plenty of recipes from the L.A. Times Test Kitchen to go with it.

Now. Back to those favas. Wondering what to do with them? How about:

Grilled romaine with fava beans and pecorino

Fava and rice salad with fines herbes vinaigrette

Creamed fava beans with tarragon

RELATED:

--A collection of L.A. Times Food Editor Russ Parsons' California Cook columns

--David Karp's weekly Market Watch column

--Explore your local farmers market

--Rene Lynch
Twitter / renelynch

Photo: Los Angeles Times

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