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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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May, 2005

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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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