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Highlights

A collection of news and information related to Fava Beans published by this site and its partners.

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    May 14, 2013 |Story| Los Angeles Times

  1. At Cliff's Edge, Vartan Abgaryan's fava hummus with tahini waffles, and ramps galore

    Vartan Abgaryan has been executive chef at <a href="http://www.cliffsedgecafe.com">Cliff's Edge</a> in Silver Lake since late last year when he took over the kitchen at the dreamy neighborhood spot on Sunset Boulevard.
    Vartan Abgaryan has been executive chef at Cliff's Edge in Silver Lake since late last year when he took over the kitchen at the dreamy neighborhood spot on Sunset Boulevard. Abgaryan, a graduate of Le Cordon Bleu, worked at Andre Soltner's Lutece in...

    Tags: Dining and Drinking, Hummus, Restaurants, Rhubarb, Tahini

    2. May 8, 2013 |Story| Petoskey News

  2. Getting rid of garlic mustard, one day at a time

    The first year, the invasive species garlic mustard looks like a violet, says Jacqueline Pilette, wetlands specialist with the Little Traverse Bay Bands of Odawa Indians.
    The first year, the invasive species garlic mustard looks like a violet, says Jacqueline Pilette, wetlands specialist with the Little Traverse Bay Bands of Odawa Indians. The next year, however, the biannual invasive plants shoots up, flowers and...

    Tags: Cabbage, Invasive Species, Salt, Mustard, Garlic

    3. Apr 30, 2013 |Story| Los Angeles Times

  3. Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn

    <strong>Note:</strong> Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its secret is not in the mix of ingredients or in any fancy creative strokes; it's in the way Keller dries the skin of the fish so that it fries to a bacon-y crispness. It's a little thing, but it means so much to the dish. To dry the skin of the salmon, drag a knife blade gently but firmly over the skin several times, almost as if you are sharpening a razor on a strop. Use enough pressure to bring any water to the surface of the skin, then reverse direction to squeegee the water off the skin. Dry your blade and repeat until no more water rises to the surface. Place the filets skin-side up in a covered container that allows space between the skin and the lid to facilitate more drying until it's time to prepare them.
    Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...

    Tags: Parsley, Recipes, Salt, Heavy Cream, Whipping Cream

    4. Apr 25, 2013 |Column| Chicago Tribune

  4. A hidden gem, in plain sight

    There are many things I don't understand about the restaurant business. I don't see why small plates are "shareable." I don't get the appeal of communal tables. And I don't understand why Storefront Company isn't crowded all the time.
    There are many things I don't understand about the restaurant business. I don't see why small plates are "shareable." I don't get the appeal of communal tables. And I don't understand why Storefront Company isn't crowded all the time. The year-old...

    Tags: Dining and Drinking, Restaurants, Wines, Mushrooms, Salads

    5. Apr 24, 2013 |Story| SFL

  5. Timo's on your side

    <img src="http://interactive.sun-sentinel.com/images/restaurantstars/4stars.gif" alt="" />
    It's probably no surprise that a 90-seat neighborhood restaurant is packed on a Saturday night. But on a Wednesday night? In late April? Even more surprising is that Timo this month celebrates its 10th anniversary. If you want to see a successful...

    Tags: Coconut, Dining and Drinking, Sea Bass, Restaurants, Gelato

    6. Apr 18, 2013 |Story| SFL

  6. Food gets lost in the din of dinner

    "I need a piece of plastic with some money on it!"
    "I need a piece of plastic with some money on it!" So said the bartender as she set our drinks on the bar for what would be a 30-minute wait for our reservation on a Saturday night. Oak Tavern is that kind of place. Can't decide if it wants to be a...

    Tags: Dining and Drinking, Bars and Clubs, Foods and Beverages, Hotel and Accommodation Industry, Restaurants

    7. Apr 11, 2013 |Story| Los Angeles Times

  7. Talking organic gardening, compost (and rats!) with Christy Wilhelmi

    In my Spreecast with organic gardener Christy Wilhelmi, author of the new book "Gardening for Geeks," I learned a lot: that white mildew can be treated with lactic acid, that you should never buy tall vegetable seedlings at the nursery and that...

    Tags: Hobbies, Agriculture, Tomatoes, Gardening, Lifestyle and Leisure

    8. Apr 13, 2013 |Story| Los Angeles Times

  8. A fresh approach with Parmesan broth

    The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with English peas, fava beans, shaved radishes and even bolted lettuce from the garden.
    The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with...

    Tags: Foods and Beverages, Pasta, Cheese, Lifestyle and Leisure

    9. Apr 9, 2013 |Story| Los Angeles Times

  9. 'Vegetable Literacy' by Deborah Madison

    For many of us, our experience with vegetables centers on buying them at the grocery store or farmers market. And as fresh-from-the-field as those might be, they are already removed from branches, vines or roots and often trimmed of leaves, stems or flowers &ndash; in a way, disembodied. You might never know that the leaves of sweet potatoes are heart-shaped, or that carrots are umbellifers with glorious flowers.
    For many of us, our experience with vegetables centers on buying them at the grocery store or farmers market. And as fresh-from-the-field as those might be, they are already removed from branches, vines or roots and often trimmed of leaves, stems or...

    Tags: Foods and Beverages, Recipes, Salads, Sour Cream, Diets and Dieting

    10. Apr 9, 2013 |Story| Los Angeles Times

  10. Dim sum crawl; beer dinner at Muddy Leek; Mignon wine dinner

    <strong>Dim Sum Crawl:</strong> Chinatown&rsquo;s Dim Sum Crawl is scheduled to take place on April 18 from 6:30 to 9:30 p.m. The crawl will include dim sum from four different restaurants, including Empress Pavilion, Mandarin Chateau, Hop Woo and Plum Tree Inn, and beer pairings which will be provided by local breweries. Tickets, available <a href="https://chinatownla.ticketbud.com/dimsumcrawl">online</a>, purchased before Sunday are $50 per person and after that will be sold for $60 per person. <a href="https://chinatownla.ticketbud.com/dimsumcrawl"><em>www.chinatownla.ticketbud.com/dimsumcrawl</em></a>.
    Dim Sum Crawl: Chinatown’s Dim Sum Crawl is scheduled to take place on April 18 from 6:30 to 9:30 p.m. The crawl will include dim sum from four different restaurants, including Empress Pavilion, Mandarin Chateau, Hop Woo and Plum Tree Inn, and...
    11. Apr 8, 2013 |Story| Los Angeles Times

  11. 5 Questions for Crossroads' Tal Ronnen

    <em>Tal Ronnen is executive chef and founder of <a href="http://www.crossroadskitchen.com">Crossroads</a>, the new vegan restaurant on Melrose Avenue. He's also the author of the New York Times bestseller "The Conscious Cook" and has a following of famous fans, including Oprah Winfrey. Ronnen graduated from the Natural Gourmet Institute in New York and has conducted master vegetarian workshops for students and staff at culinary schools across the country. He also is consulting chef of Lyfe Kitchen in Palo Alto, Calif., and at the Wynn and Encore hotels in Las Vegas. Crossroads is his first Los Angeles restaurant.</em>
    Tal Ronnen is executive chef and founder of Crossroads, the new vegan restaurant on Melrose Avenue. He's also the author of the New York Times bestseller "The Conscious Cook" and has a following of famous fans, including Oprah Winfrey. Ronnen graduated...

    Tags: Dining and Drinking, Salt, Restaurants, Lifestyle and Leisure

    12. Apr 8, 2013 |Story| Los Angeles Times

  12. The great fava bean debate of 2013 continues

    Sometimes the smallest thing can arouse the most passion. Last month I wrote a <a href="http://www.latimes.com/features/food/dailydish/la-dd-the-incredible-shrinking-fava-bean-20130318,0,6178398.story">Daily Dish post</a> about my fava bean harvest. I measured how many pods I harvested and what that worked out to in double-peeled beans (8 pounds turned into 3 cups). I thought it was kind of interesting, so I posted a link on Facebook.
    Sometimes the smallest thing can arouse the most passion. Last month I wrote a Daily Dish post about my fava bean harvest. I measured how many pods I harvested and what that worked out to in double-peeled beans (8 pounds turned into 3 cups). I thought...

    Tags: Kosher Salt, Recipes

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