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:
Creamed fava beans with tarragon
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