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

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    Sep 3, 2012 |Story| Agencia Reforma

  1. Encamina negocio Tequila Express

    GUADALAJARA, Jalisco.- Tras 15 años de su arranque, el recorrido turístico Tequila Express ha transportado en sus vagones a más de 300 mil pasajeros, un 70 por ciento con visitantes nacionales y el resto extranjeros.
    GUADALAJARA, Jalisco.- Tras 15 años de su arranque, el recorrido turístico Tequila Express ha transportado en sus vagones a más de 300 mil pasajeros, un 70 por ciento con visitantes nacionales y el resto extranjeros. Cristina Barba Fava, directora de...
    2. Jun 19, 2013 |Story| Los Angeles Times

  2. A little inconvenience is one thing, but life without chocolate?

    For the month of June, I am only buying food that has never left a 100-mile radius of my house and, for the most part, it has been pretty great. The produce tastes <a href="http://www.latimes.com/features/food/dailydish/la-dd-eating-local-flavor-20130612,0,1108356.story">delicious</a>, I constantly meet people passionate about food, and I am stepping out of my comfort zone as a cook. Yet, there are times when being a locavore is a complete pain.
    For the month of June, I am only buying food that has never left a 100-mile radius of my house and, for the most part, it has been pretty great. The produce tastes delicious, I constantly meet people passionate about food, and I am stepping out of my...

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

    3. Jun 17, 2013 |Story| RedEye

  3. Tuesday: Eat. Drink. Do.

    <strong>EAT</strong>
    For RedEye
    EAT Tuesday Tasting Menu Bread & Wine 3732 W. Irving Park Road 773-866-5266 Chef Michael Dean Reynolds prepares a different three-course dinner each week based on ingredients from the day's farmers market. Tuesday's menu includes chilled...

    Tags: Foods and Beverages, Lifestyle and Leisure, Chris Rolfe, Sports, Chicago Gourmet

    4. Jun 12, 2013 |Story| Los Angeles Times

  4. Why eat locally? Because it will be the best peach and apricot you've ever had

    When people ask me why I eat locally, at the top of my long-winded answer is that I believe local food can taste better. Locally grown produce is more likely to be fresher and small farmers generally focus on quality over quantity. Though I will be done with my 100-mile experiment at the end of this month, I will continue to buy some local produce for its far superior taste.
    When people ask me why I eat locally, at the top of my long-winded answer is that I believe local food can taste better. Locally grown produce is more likely to be fresher and small farmers generally focus on quality over quantity. Though I will be done...

    Tags: Father's Day, Apricots, Strawberries

    5. Jun 6, 2013 |Column| Chicago Tribune

  5. Phil Vettel: Three stars for mk

    Not that my memory is slipping or anything, but I was surprised, bordering on astonished, to realize that mk restaurant is in its 15th year.
    Not that my memory is slipping or anything, but I was surprised, bordering on astonished, to realize that mk restaurant is in its 15th year. Though it won't arrive until late November, the impending anniversary has the restaurant in a celebratory mood...

    Tags: Chicago Tribune Columnists, Foods and Beverages, Lifestyle and Leisure, Phil Vettel, Rhubarb

    6. May 30, 2013 |Story| Los Angeles Times

  6. FIG's Ray Garcia kicks off farm celebration with prawns and peas, sweetbreads and fava beans

    Chefs don&rsquo;t come more farm-friendly than <a href="figsantamonica.com">FIG&rsquo;s Ray Garcia</a>. He even helps teach schoolchildren to grow their own vegetables. And, of course, his favorite farmers market growers are featured prominently on his menus. So when Garcia throws a farm dinner series, you know it&rsquo;s going to be good. (FIG was listed at No. 43 in <a href="http://ballots.latimes.com/lists/101-best-restaurants-jonathan-gold-2013/">Jonathan Gold's 101 best restaurants</a> list.) The summer series features a who's who of local farmers market heroes.
    Chefs don’t come more farm-friendly than FIG’s Ray Garcia. He even helps teach schoolchildren to grow their own vegetables. And, of course, his favorite farmers market growers are featured prominently on his menus. So when Garcia throws a farm...
    7. May 23, 2013 |Story| Chicago Tribune

  7. At Almawal, a master of fire, meat

    As legends go in Chicago restaurant kitchens, Majed Diab resides in the deep underground, though within the Middle Eastern community he's something of a minor celebrity. In the 1980s he opened The Nile near 63rd Street and Kedzie Avenue , launched its satellite location on 87th Street and more recently helmed the charcoal pit at Bridgeview's worthy Al Bawadi Grill.
    As legends go in Chicago restaurant kitchens, Majed Diab resides in the deep underground, though within the Middle Eastern community he's something of a minor celebrity. In the 1980s he opened The Nile near 63rd Street and Kedzie Avenue , launched its...

    Tags: Chicago Restaurants, Foods and Beverages, Lifestyle and Leisure, Onions, Cucumbers

    8. May 22, 2013 |Story| WTXX-LTV

  8. Great Places For Mussels in Fairfield County

    When a group of friends got together for lunch recently in Greenwich, we grew silent as we looked at the menu. None of us wanted to spend a lot of money. What to order? My friends chose pizzas and salads. But when my mussels arrived, everyone let out an envious breath.
    When a group of friends got together for lunch recently in Greenwich, we grew silent as we looked at the menu. None of us wanted to spend a lot of money. What to order? My friends chose pizzas and salads. But when my mussels arrived, everyone let out an...

    Tags: Foods and Beverages, Norwalk (Fairfield, Connecticut), Greenwich, Lifestyle and Leisure, Walnuts

    9. May 22, 2013 |Story| Los Angeles Times

  9. Cannes: 6 Things to know about Ryan Gosling's 'Only God Forgives'

    CANNES -- The Ryan Gosling-Nicolas Refn collaboration &ldquo;Only God Forgives&rdquo; premieres to the media at the Cannes Film Festival on Wednesday morning before playing in a public gala Wednesday night. The movie, which reunites the star and director of the 2011 hit &ldquo;Drive,&rdquo; examines Julian (Gosling), an American boxing-gym operator and mid-level drug dealer in Bangkok who is thrust into a difficult spot when a brutal crime boss and dark angel of sorts (Vithaya Pansringarm) kills his brother. Should Julian seek justice or stay silent in the name of self-preservation?
    CANNES -- The Ryan Gosling-Nicolas Refn collaboration “Only God Forgives” premieres to the media at the Cannes Film Festival on Wednesday morning before playing in a public gala Wednesday night. The movie, which reunites the star and...

    Tags: Film Festivals, Human Interest, Entertainment, Ryan Gosling, Arts and Culture

    10. May 8, 2013 |Story| Petoskey News

  10. 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, Cheese Corn, Onions, Mustard, Garlic

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

  11. 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: Whipping Cream, Recipes, Parsley, Salt, Heavy Cream

    12. Apr 24, 2013 |Story| SFL

  12. 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: Aventura, Foods and Beverages, Lifestyle and Leisure, Garlic, Cheese

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Fava Beans Photos
Low-key is the rule: In addition to the a la carte menu...
(June 5, 2013)
Tasting menu
For spring, in Locust Point is serving braised pork che...
(April 29, 2013)
Braised pork cheeks at Wine Market Bistro
Timothy Dyson at is serving a morel and fava pot pie wi...
(April 29, 2013)
Morel and fava pot pie at Bluegrass
 » All 28 Fava Beans photos