When Eric Ripert walks into the office, everyone stops what they’re doing. The chef behind Le Bernardin is a living legend—the man who made fish the most beautiful protein to ever grace restaurant plates. We just want to know everything Ripert knows. So, while he was in the office giving us an early look at his new memoir, , we asked: What’s an ingredient we should be cooking with more often?
Try fava beans in a salad like this one with poppy seed dressing. Photo: Julian Broad
“Fava beans are a pain in the neck to peel, but they’re worth the effort,” he said, adding that the large, vibrant green beans are maybe even better than peas. “I like them in a salad, or tossed with butter and a bit of chopped mint. You have to blanch and peel them twice: first from the pod then from the skin. That’s why nobody uses them, but when you put in the time, they’re delicious.”
We tend to agree. Get your fava bean fix with these 14 recipes.
We have a feeling this will make all that peeling a little easier.
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