Awards Watch: Readers' Choice

When the winners of our Media Awards are announced on May 2, it will reflect the backroom deliberations of our panel of judges, a seasoned but select group of media veterans. With all due respect to those bigwigs, we’re curious about who you think deserves to get the glory. So here at Delights & Prejudices we’re creating our own little version of the People’s Choice Awards, in which our readers, the Main Street consumers of food and food news, will vote for their favorite food media among our Awards nominees. We’ll provide links to the content and set up a state-of-the-art poll; all you have to do is read and vote. Our first category is “Magazine Feature Writing about Restaurants and/or Chefs.” Here are the three contenders, all outstanding in their own right:

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Recipe: Butterscotch Budino with Caramel Sauce and Rosemary–Pine Nut Cookies

Rich and velvety, budino is Italy's answer to pudding. This butterscotch version by JBF Award winner Nancy Silverton borders on sinful, its heady sweetness complemented by caramel sauce. We especially love the charming rosemary–pine nut cookie garnish.

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Eye Candy: Escargot with Garlic–Herbsaint Cream

Finished with a garlic and Herbsaint–flavored cream (the latter is a brand of anise liquor that was originally produced in New Orleans as an absinthe substitute), these escargot were a true taste of Crescent City cuisine. Brian Landry, who helms the century-old Galatoire's, served them during the reception that preceded his Beard House dinner. Click here to view more photos of chef Landry's dinner.

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JBF News: The Baker's Dozen

In the first follow-up to its Twenty Essential Cookbooks, the James Beard Book Awards Committee has announced its Baker's Dozen, a collection of thirteen indispensable baking books that spans four decades. The official, fresh-out-of-our-Awards-department list is after the jump: 1. Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin Harcourt, 2006) 2. Beard on Bread by James Beard (originally published 1973; reprinted by Knopf 1995). 3. The Book of Great Desserts by Maida Heatter (Andrews McMeel, 1999) 4. The Bread Baker’s Apprentice by Peter Reinhart (Ten Speed, 2001) 5. The Cake Bible by Rose Levy Beranbaum

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Eat this Word: Cavatelli

WHAT? Shapely pasta. Few Americans understand either the regional diversity of food in Italy or the pride that Italians take in their cuisine. Take these little, handmade pasta curls, for example. Made from a stiff dough of semolina and water that is traditionally shaped on a wooden work surface by curling it with the tip of a butter knife, cavatelli are claimed by the Molize, Puglia, and Abruzzo regions of Italy. The dough and the shaping technique are similar to those used for orechiette, but the shape is closer to gnocchi. Cavatelli (or cavatieddi in Apulian dialect) are traditionally served with cooked bitter greens, such as arugula, and tomato sauce. WHERE? Duskie Estes, John Stewart, Justin Everett, Janine Falvo, and Bruce Riezenman's Beard House din

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Food Matters: Organic Food is Fictitious

Think organic food is a bunch of bologna? Head to NYU on Tuesday when Intelligence Squared hosts the debate: Organic Food is Fictitious. The motion: Organic food is marketing hype. Speakers for the motion include: Dennis Avery, director of the Hudson Institute’s Center for Global Food Issues and Blake Hurst, a writer and farmer. Speakers against the motion include: Jeffrey Steingarten, Vogue food critic and Charles Benbrook, chief scientist at The Organic Center. Special Offer: Tickets normally go for $45, but use the code 30OFF and receive a 30% discount. When: Tuesday, April 13, 5:45 P.M. Where: NYU Skirball Center, 566 LaGuardia Place at Washington Square South, NYC

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On the Menu: April 11 through April 17

Here’s what’s happening at the Beard House and around the country next week: Tuesday, April 13, 6:00 P.M. Friends of James Beard Benefit At Deseo, JBF Award winner Douglas Rodriguez has created a hybrid cuisine that combines Southwestern style with bold Latino flavors. For this year’s iteration of the Kierland Resort’s annual benefit, Rodriguez and his co-hosts have planned an incredible Italian-inspired dinner in support of the Beard Foundation. Tuesday, April 13, 7:00 P.M. Spiaggia’s 26th Anniversary Longevity is rare in the restaurant industry; lasting relevance, even rarer. But 26 years after Spiaggia redefined Italian cooki

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