Paired with an assertive vinaigrette and a very peppery lamb, they’re, quite simply, sensational. By David Tanis Summer cooking is all about fresh vegetables. It’s the season for salads, leafy and ...

Skulking around the stalls of my farmers market the other day, these Cranberry Beans immediately caught my eye. Haricots Écossés (pronounced air-ee-koe ay-koe-say) literally translates to Beans ...

Now that we’re in March, the first fava beans of the new season, grown in the warmer parts of California, start arriving in our markets. Within a few weeks locally grown favas will follow in a torrent ...

In the shell-bean bins, an ever-growing roster of fascinating legumes awaits savvy bean eaters. Go for the Pérignon: The smallish violet and ivory shells contain striking black-and-white-striped beans ...

Hudson Rouse, farmer for Oakleaf Mennonite Farm off Bouldercrest Road in East Atlanta, uses a variety of criteria when deciding what to plant. He’s looking for taste, he’s looking for color, he’s ...

THE heady scent of aromatic garlic and rosemary fills the kitchen long before a magnificent roast leg of lamb goes out to the table, and you can picture already all the trimmings of a perfect spring ...

With so many options, this staple food makes for comforting meals as the weather cools. It’s hard to ignore our chilly mornings and cool evenings, isn’t it? I look at the watermelons in my garden and ...