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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Eye Candy: Old Fashioned

A bartender prepares an Old Fashioned using 12-year-old reserve bourbon from the Old Rip Van Winkle Distillery. The cocktail was served at a Beard House event that featured top chefs from Kentucky. To see more photos of the Bluegrass State–themed dinner, click here.

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On the Menu: April 18 through April 24

Here’s what’s happening at the Beard House next week: Monday, April 19, 7:00 P.M. Garden State Bounty For his second trip from the Liberty House to the Beard House, chef Philip Campanella is joining forces with chef and seasonal-dining advocate Jerry Villa to cook up a dinner that showcases local bounty from the fertile fields of the Garden State. Tuesday, April 20, 7:00 P.M. Best of San Francisco Gregory Short served as Thomas Keller’s sous-chef at the French Laundry before working throughout France in restaurants like Taillevent. Now at Masa’s, he is joined by pastry chef John McKee and master sommelier Alan Murray in uphold

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Awards Watch: Readers' Choice, Food Blog

We asked and you voted: in our poll on who should win the medal for "Magazine Feature Writing about Restaurants and/or Chefs" at the James Beard Foundation Awards, "The Last Chinese BBQ" by Francis Lam emerged victorious. Congrats, Mr. Lam! Up next is the "Food Blog" category. Click on the links below to size up the candidates, then cast your vote at the end of the post. Grub Street New York (Aileen Gallagher, Daniel Maurer, and Alexandra Vallis) Serious Eats (Ed Levine) Hunter Angler Gardener Cook (Hank Shaw) [poll

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The Bookshelf: The Oxford American 2010 Southern Food Issue

The Oxford American Southern Food issue, a love letter to the loud and proud cuisine of the American South, arrived last month, and it is essential reading for anyone who calls the region home or just appreciates great writing. Guest editor John T. Edge and a few contributors read selections from the issue at last week’s Beard on Books. For an issue dedicated to food that’s so entrenched in local history and culture, one of its most absorbing subjects is an import: Peter Chang, an elusive cook from China. In an evocative piece written by Kliman called “The Perfect Chef,” Chang flits from restaurant to restaurant, barely staying put long enough to sully his chef whites. Kliman, who is a food critic for the Washingtonian, is never far behind. He describes the taste of Chang’s food: “I had always thought the food was

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Recipe: Homegrown Fried Chicken

We’re digging this lip-smacking fried chicken from JBF Award winner Michel Nischan: it’s tangy, crunchy, and even guilt free when enjoyed in moderation. Passed down from his mother, the recipe lives on in Nischan’s new cookbook, Sustainably Delicious, a collection of tempting dishes and easy tips on greening your cuisine. If you want to learn more about Nischan’s book and his approach to sustainable cooking, the chef will be making an appearance at the Fresh flagship store in Union Square on Earth Day (Thursd

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