"bluefish" news and stories

Photo: Muffet, Flickr

• On loving (but usually loathing) the underappreciated green bell pepper.
• Coming around to the flavor of the oft-oily bluefish with the help of a crunchy almond topping.
• Investigating Veggietrader.com, where people come together to trade excess home crops.
• The Minimalist makes agua fresca.
• The brunello inquiry in Tuscany almost over, with five wineries accused of using of using grapes other than Sangiovese.
  
• The Temporary Vegetarian makes Granny's Tomato Tart.
• Restaurants: The 32-year-old chef at Eleven Madison Park earns an astonishing four stars, and the Upper West Side's Bar Luna offers decent Italian.
• In the latest Cooking with Dexter, the young tyke is mesmerized by mixology.

Bluefish with Fava Beans, Corn, Tomatoes and Fresh Herbs. Photo: Rebecca Flint Marx

Let's face it: ever since Hannibal Lecter sung their praises in "The Silence of the Lambs," fava beans haven't enjoyed the greatest associations -- particularly where Chianti and liver are involved.

And that's a shame, because they're some of the most flavorful and versatile treats that summer has to offer. In season for a few precious weeks, favas -- which have been enjoyed throughout the world for about 5,000 years and are packed with so much protein they've been called "the meat of the poor" -- can be used in everything from salads and purées to soups and pasta dishes.

When the flat, wide beans are shelled and blanched, they adopt a vibrant grassy hue and buttery texture that enriches any meal, and their rapid cooking time makes it easy to incorporate them into a quick weeknight dinner -- or into lunch the following day. While stringing and shucking the beans (which, unshelled, are about five inches long) is a bit labor-intensive, it's one of those activities that's all but made for summer, particularly if you have a porch, some time on your hands and a glass of something cold by your side.

• Lox, no bagels.
• How to cook bluefish (check out the video too).
• Health food of the day: Poutine, which are french fries covered in cheese curd and gravy.
• An appreciation of the film Ratatouille, complete with several recipes.
• Check out the Globe's most recent Plonk of the Month.
• Some great foods to buy from local businesses, including scones and soda breads from The Keltic Krust, sweet breads and pastries from LollipopTree, and tapioca pudding from the Spice & Rice restaurant.
• This week's recipes: Huevos Rancheros, Sea Scallops with Asparagus and Sugar Snaps, and Trout Almost-Amandine.

• Summer is the time for bluefish.
• Quick tips on cooking rhubarb.
• When you get married, you get better cookware.
• New moms need a hand in the kitchen.
• Another way to cook asparagus.
• More restaurants should have a simple wine list like T.W. Food in Cambridge.
• Have you ever eaten an MRE?
• Some great ideas for your garden.
• This week's recipes: Pulled Chicken Sandwiches, Tangy Slaw, Fish Tacos, and Grilled Shrimp.