I had no idea that on the day my husband, Marvin, walked in from his garden with a handful of the first fava beans of the season, that we would be eating them at almost every meal for a long time. Now ...

Preheat oven to 350° F. Arrange sliced baguette on a cookie sheet,brush with olive oil and sprinkle with grated cheese. Bake 20 minutes until lightly brown around the edges. Remove and discard shells ...

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To prepare pasta with fava beans, bacon, and cherry tomatoes, first shell the fresh fava beans by splitting the pod in half and extracting the seeds (1). Then remove the growth covering the fava bean ...

THERE’S no better way to spend a languid early-summer evening than by gathering with family or friends on the patio for a supper drawn from a table filled with colorful plates of delicious antipasti.

For a visually appealing presentation, top servings with very thin slices of pecorino, an Italian cheese made from sheep’s milk. The aged cheese is firm and dry; the flavor is sharper than Parmesan.

This pasta dish reminds me of the amazing springtime flavors in the Trastevere area of Rome. As I was told, "Favas and Pecorino are the taste of Rome in the spring." Use the leftovers from my Flavor ...

Fresh fava beans (a.k.a. broad beans) are not front and center in American cuisine, but they sure do deserve a spotlight. Legumes are nutritional powerhouses for those who eat the beans and for the ...

The first time I ever tasted a fava bean was after landing in Rome on my very first trip to Italy, back in May of 1991, and driving to Todi (in Umbria), where I was spending the whole glorious summer.