3 cups shelled fresh fava beans or frozen lima beans, thawed

2 cups coarsely chopped fresh basil
2 large garlic cloves, chopped
1/4 cup olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice

12 ounces tagliatelle or fettuccine

1/3 cup freshly grated pecorino Romano cheese
tagliatelle, fava, beans

2 1/2 cups dried white beans such as Great Northern or navy (1 lb), picked over and rinsed
10 cups water
2 fresh sage sprigs
1 bay leaf (not California)
1 head of garlic
1 tablespoon coarse sea salt

Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan)

Special equipment: a 5-quart terra-cotta bean pot or heavy saucepan
tuscan, beans,

1/2 pounds ground Fish-Catfish preferred
2 teaspoons soy sauce or fish sauce
1/2 pack Red Curry paste
1/3 cup Lime Zest
2 Egg Yog
Chopped string beans as you preferred
3 of sugar
1/2 cup chopped cucumber(for sauce)/chopped red peppers
4 cups of vinegar
beans, fish, egg, cucumbers, sugar, vegetables

5 flat anchovy fillets
2 small garlic cloves
2 tablespoons fresh lemon juice
1 teaspoon white-wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 celery ribs plus 1 tablespoon coarsely chopped celery leaves
1 1/2 lb wax beans, trimmed
wax, beans, celery