Make an exception to the focus on soups for this abundant spring stew from Rome that celebrates just about every vegetable available during the season: fava beans, asparagus, green peas ...

Do as the Romans do with this springtime vegetable stew, an ode to the season's green bounty. Fava beans, asparagus, green peas, and artichoke hearts are braised in olive oil and offset by the ...

While specifics will vary from person to person (just as in the U.S.), some of the most common Egyptian breakfast foods include foul medames (a fava bean stew, usually served with a fried egg ...