Recipe: Fava Bean Purée

This simple but delicious purée from JBF Award winner Alice Waters showcases one of the darlings of spring produce: the fava bean. While the beans do require a bit of time and fuss (they must be shelled and then eased out of their skins), their creamy, fresh flavor and inviting color are worth the effort.

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Recipe: Salmon with Papaya Salad, Crispy Salmon Skin, and Nuoc Nam Sauce

Though spring is officially here, it may be awhile before the weather completely catches up with the calendar. Take a seasonal leap in the kitchen with this cuisine-spanning salmon dish, which features punchy papaya salad, panisse (a lightly fried chickpea flour cake from France’s Nice region), and nuoc nam (a pungent fish sauce used throughout Vietnam).

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