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    Apr 9, 2013 |Story| Los Angeles Times
  1. '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 – 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: Recipes, Diets and Dieting, Thyme, Sour Cream, Foods and Beverages

  2. Mar 21, 2013 |Story| Tribune Media Services
  3. It's never too early to begin planting

    The calendar may say spring, but my thermometer definitely says winter. This morning, the red line of mercury (or whatever it is they put inside thermometers these days) only made it up to the mid 20s. Talk about depressing.
    Cultivating Life by Sean Conway
    The calendar may say spring, but my thermometer definitely says winter. This morning, the red line of mercury (or whatever it is they put inside thermometers these days) only made it up to the mid 20s. Talk about depressing. This year, I am especially...
  4. Mar 25, 2013 |Story| Los Angeles Times
  5. 5 Questions for Border Grill's Mary Sue Milliken

    Mary Sue Milliken is half of the power duo behind the Border Grill restaurants, food trucks and prepared foods. Milliken and business partner Susan Feniger started the gourmet Mexican food movement in Los Angeles after learning recipes and techniques during a road trip to Mexico in the '80s. They now have restaurant locations in downtown Los Angeles, Santa Monica and Las Vegas. Milliken is also the co-author with Feniger of five cookbooks and a "Top Chef Masters" champion. 
    Mary Sue Milliken is half of the power duo behind the Border Grill restaurants, food trucks and prepared foods. Milliken and business partner Susan Feniger started the gourmet Mexican food movement in Los Angeles after learning recipes and techniques...

    Tags: Dining and Drinking, Recipes, Restaurants, Lifestyle and Leisure, Google+

  6. Mar 19, 2013 |Story| Baltimore Sun
  7. In 50th year, Scholar Athlete award continues impact on local high school sports

    The plaque hangs on the wall of the doctor's office, proof of its worth to Greg Brouse, 1981 grand-prize winner of the Greater Baltimore Chapter of the National Football Foundation Scholar Athlete award.
    The plaque hangs on the wall of the doctor's office, proof of its worth to Greg Brouse, 1981 grand-prize winner of the Greater Baltimore Chapter of the National Football Foundation Scholar Athlete award. "My kids can't believe I was either a scholar...

    Tags: Howard University, University of Maryland Medical School, Medical Specialization, Football, General Practitioners

  8. Apr 4, 2013 |Story| Tribune Media Services
  9. SERIOUSLY SIMPLE: Swing into spring with lemon cream pie

    Entree
    Springtime may be the time for our first taste of just out-of-the-garden asparagus, peas and fava beans. Sweet strawberries seem to pop up in markets everywhere. What I am particularly aware of is the spectacular array of colorful citrus that I see in...

    Tags: Recipes, Whipping Cream, Sweetened Condensed Milk, Pies and Tarts, Key Lime Pie

  10. Apr 2, 2013 |Story| Los Angeles Times
  11. NBC hopes crime thriller fans will eat 'Hannibal' up

    You just can't keep a good cannibal down. More than three decades after he first murdered and chomped his way to pop culture infamy, sophisticated serial murderer Hannibal Lecter is back, alive and well-fed. And although he has gone from the big...

    Tags: Hannibal (tv program), Gun Control, Murder, Anthony Hopkins, Heroes (tv program)

  12. Apr 2, 2013 |Story| Baltimore Sun
  13. Columbia Foodies share epicurean delights

    The Pissaladiere Nicoise, an onion tart studded with black olives and anchovies, is being passed around to the dinner guests while the Navets a la Champenoise, a turnip casserole, and braised stuffed breast of veal finish in the oven.
    The Pissaladiere Nicoise, an onion tart studded with black olives and anchovies, is being passed around to the dinner guests while the Navets a la Champenoise, a turnip casserole, and braised stuffed breast of veal finish in the oven. A French Frisee...

    Tags: Dining and Drinking, Onions, National Security Agency, Dressing and Stuffing, Julia Child

  14. Mar 24, 2013 |Column| Chicago Tribune
  15. Shaking up spring

    The fledgling bird fixes her eyes on the horizon, draws a beakful of air and jumps.
    The fledgling bird fixes her eyes on the horizon, draws a beakful of air and jumps. The fledgling girl fixes her eyes on the horizon, draws a deep breath and sighs. So many speed bumps. Waiting nearly 16 years, enduring 30 hours of classroom drivers'...

    Tags: Tomatoes, Salt

  16. Mar 18, 2013 |Story| Los Angeles Times
  17. The incredible shrinking fava bean

    Fava beans are my kind of vegetable to grow &ndash; you put the seeds in the ground and, with hardly any further effort, wind up with a forest of plants (I <a href="http://www.growitalian.com/fava-bean-super-aguadulce/">grew these this year</a>). But then, of course, you have to peel them. Every rose has its thorn.
    Fava beans are my kind of vegetable to grow – you put the seeds in the ground and, with hardly any further effort, wind up with a forest of plants (I grew these this year). But then, of course, you have to peel them. Every rose has its thorn. My...

    Tags: Physical Fitness and Exercise

  18. Mar 4, 2013 |Story| Los Angeles Times
  19. Fishing for fava recipes -- the hive mind comes through

    Sunday morning I went out to my garden and picked some fava beans. Then, because I&rsquo;m a modern kind of guy, I did what everybody does and posted a picture of them on Facebook and tweeted a link. That&rsquo;s just how I roll these days (<a href="https://twitter.com/russ_parsons1">@russ_parsons1</a> ... come join the party).
    Sunday morning I went out to my garden and picked some fava beans. Then, because I’m a modern kind of guy, I did what everybody does and posted a picture of them on Facebook and tweeted a link. That’s just how I roll these days (@russ_parsons1...

    Tags: Garlic, Onions, Fennel, Social Media, Tomatoes

  20. Jan 30, 2013 |Story| Los Angeles Times
  21. Test Kitchen tips: Cleaning mushrooms

    So, what's the best way to clean mushrooms?
    So, what's the best way to clean mushrooms? Give them a good dusting with a sponge, or use a small kitchen brush to remove dirt. And although mushrooms are porous, they won't absorb as much moisture as originally believed -- sometimes a little water...

    Tags: Recipes, Shallots, Asparagus, Sour Cream, Mushrooms

  22. Dec 28, 2012 |Column| Hartford Courant
  23. For Year That Was Hoppin', Some Stylish Name-Droppin'

    The Hartford Courant
    Our revels aren't stinting; our cheers are not feeble. It's time to ring in the new year with Oz Griebel. How to play Auld Lang Syne with no Guy Lombardo? It won't sound the same sung by Nancy DiNardo. And who's at the doorbell? It's Michael Fedele,...

    Tags: Bushnell Park, Colin McEnroe, Martha Dean

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Fava Beans Photos
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
Day-fresh handmade mozzarella, Fratelli Galloni prosciu...
(April 11, 2013)
Bricco