Last Chance Foods: Fuss-Free Favas

Every spring at Chez Panisse, the restaurant in Berkeley opened by seasonal food guru Alice Waters, teams of chefs and interns shuck, blanch and then peel the skins off of mountains of fava beans. Former Chez Panisse chef and author Tamar Adler says the skill became so ingrained in her that, even years later, she remains a speedy pro at fava prep.