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Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

Saveur

MAGAZINE

May, 2005

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Narrow Display to Recipes with Tag:
beef(1) | bread(1) | cake(1) | desserts(1) | main(2) | salad(2) | sausage(1) | scones(1) | sides(2) | soup(1) | stew(2)

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Artichoke and Fava Stew with Lemon Sauce

(Saveur, May, 2005)

A tangy lemon sauce livens up the favas' slightly musky flavor.
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Braised Whole Favas

(Saveur, May, 2005)

Prepare this dish in the early days of fava season, using only very fresh'preferably just-picked'young favas.
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Cold Cream of Fava Soup

(Saveur, May, 2005)

The recipe for this fava vichyssoise is based on one from Colman Andrews's Catalan Cuisine.
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Fava and Pecorino Salad

(Saveur, May, 2005)

For this dish, use fresh young favas with thin, tender skins that don't need peeling.
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Fava Purée

(Saveur, May, 2005)

This is our favorite recipe for preparing fresh favas.
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Favas with Blood Sausage and Bacon

(Saveur, May, 2005)

The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews.
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Meat and Fava Stew

(Saveur, May, 2005)

This stew is popular in Egypt, where favas are a staple food.
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Pasta Salad with Favas

(Saveur, May, 2005)

We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
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Scones

(Saveur, May, 2005)

Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves.
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Victoria Sponge Cake

(Saveur, May, 2005)

This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria.
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