Wondering what to do with the latest seasonal foods? Here’s a partial record of what we’ve been eating ourselves.
There’s something vaguely prehistoric about fava beans in the shell, all lumpy and enormous — and requiring that you buy them by the bucket in order to yield sufficient edible morsels beyond just a handful. But the delicate, nutty flavor within the two layers of shells (the pods and the skins) is worth the paces we go through to extract these sweet green lovelies.
Continue reading Favas »
|Our blog about our daily bread — and fruits and vegetables and whatever else sounds delicious.|
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better