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Ful Medames (Traditional Egyptian Breakfast)

Nabil Ayoube, The Chef’s Table Ingredients Beans 1 pound dried fava beans 1 tablespoon white rice, uncooked 1 tablespoon red lentils, uncooked Salsa 1/2 cup medium chopped red onions 1/2

Fava Bean Bisque

Niels Nielsen, Fez This soup can be thick as porridge or almost bisque-like.   Serves 8 Ingredients 1 pound dried fava beans 4 large garlic cloves, smashed 1 tablespoon cumin

Maccu (Dried Fava and Fennel with Polenta)

Chef Meghan Fells, Artist’s Palate Serves 6 Ingredients 1 pound dried fava beans 3 quarts water or vegetable stock 2 white onions, diced 3 tablespoons sliced garlic 1 small fresh

Fava, a Two-Season Bean

HANNIBAL LECHTER ONLY hinted at the value and flavor of fava beans when he described eating a census taker’s liver with “some fava beans and a nice Chianti” in the

Tuna and White Bean Salad

Laura Pensiero, Gigi Hudson Valley Serves 4 Ingredients 8 ounces fresh tuna 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper 2 cups cooked (or rinsed and drained

Chicken, Kale & White Bean Stew

Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 6 servings, about 1 2/3 cups each Ingredients 1 tablespoon extra-virgin olive oil 1 pound chicken, trimmed, cut into 1-inch

Hudson Valley Restaurant Week is back this April 8-21!