Recipe: Fava Bean Purée

This simple but delicious purée from JBF Award winner Alice Waters showcases one of the darlings of spring produce: the fava bean. While the beans do require a bit of time and fuss (they must be shelled and then eased out of their skins), their creamy, fresh flavor and inviting color are worth the effort.

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Awards Watch: Readers' Choice, Website

Citizens of the blogging community sure are opinionated! The response to our readers' choice poll on who deserves the medal for best food blog has been so huge that we've decided to keep the voting open a little while longer. At this moment, Hunter Angler Gardener Cook holds the lead with about 52 percent of the votes (and many cheering fans in the comments section), but Serious Eats still poses a threat in a not-too-far second place. We're also launching a new poll: best food-related website. Check out the nominees, then cast your vote below. Chow.com (Jane Goldman) Epicurious.com (Tanya W. Steel)

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Eat this Word: Fiddleheads

WHAT? Fern believers. A seasonal green available for only about two weeks in spring, fiddleheads are actually the young, tender shoots of "cinnamon," "brake," or "ostrich" ferns. The tightly coiled, immature fronds can be eaten raw or gently cooked, and have a taste likened to a cross between asparagus, green beans, and okra. The shape of the coil echoes the shape of the scroll of a violin or fiddle, hence the name. The season is over once the fiddleheads uncoil into full-fledged fronds. WHERE? Linton Hopkins's Beard House dinner WHEN? May 5, 2010 HOW? Hickory-Smoked Pepper-Crusted Rib-Eye and Braised Short Ribs with Appalachian Ramps, Mo

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On the Menu: From the Hearth

If you’re a fan of Jim Lahey’s famous bread or Neapolitan-style pizzas, you're in luck: the dough maestro himself will be cooking at the Beard House tomorrow night, and his menu, which includes some of his signature breads, is after the jump: Hors d’Oeuvre Deep-Fried Veal Meatballs Arancini Morels and Thyme on Stirato Cannellini Beans and Pancetta on Stirato Pane Casareccio Dinner Olive Oil–Poached Artichoke Salad with Arugula, Parmesan, and Lemon Vinaigrette Asparagus Sformato with Shaved Asparagus, Guanciale, and Pane di Comune Roasted Suckling Pig with Kumquat Marmalade and Spring Onions Braised and Grilled Baby Spring Lamb with Ramps and Cannellini Beans Strawnoffe Pi

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Eat this Word: Banoffi Pudding

WHAT? The proof is in the pudding. This creamy-and controversial-concoction was invented in the early 1970s at the Hungry Monk restaurant in Jevington, a town in East Sussex, England. In an attempt to create an easy, foolproof toffee dessert, chef Ian Dowding boiled condensed milk for a few hours to make a soft toffee, which he poured into a shortbread crust and topped with a layer of bananas and coffee-laced whipped cream. The Hungry Monk's owner, Nigel Mackenzie, came up with the name, which is a portmanteau made up of its two main ingredients-banana and toffee-and can also be spelled banoffee, banoffie, or bannofy. After the recipe's appearance in The Deeper Secrets of the Hungry Monk cookbook in 1974, the dish became a dinner party staple. Banoffi pie eventually gained such popularity that several British supermarket chains created

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Recipe: Pork Butter

While it may sound like the latest overreaching product of pig mania, this delicious pork butter recipe from chef Nathan Thurston is actually akin to classic French rillettes. But instead of slow-cooking the protein in fat, Thurston braises his pork shoulder or butt until its fall-apart tender. He then pulverizes the meat in a stand mixer and combines it with butter; the result is a delicious spread for crackers and toast.

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