"Even for those who may not be football fans, as the big game next Sunday approaches, there's a lot to look forward to. Super Bowl is the only game of the year that I watch, but I eagerly embrace halftime spectacles, iconic Super Bowl ads, and long, loud afternoons spent with friends, grazing from tables piled with foods I might not eat again all year - cold chicken wings, room-temperature pizza and more dips than one might have remembered existed."
"Fava beans are a badge of foodie know-how and commitment to labor. After all, the beans have to be shelled not once, but twice. The reward: a distinct nutty flavor and gorgeous green color that adds a touch of sophistication and IYKYK to your spread in the form of this Fava Bean Puree. Serve it with crostini or vegetables for dipping."
Super Bowl gatherings often feature grazing spreads with cold chicken wings, room-temperature pizza, and many dips. Many popular dips originate from other cultures: guacamole and salsa from Mexico; tapenade and bagna cauda from Italy; hummus from the Middle East. Dips fall into two categories: those for vegetables and those for chips. A warm Italian dip, bagna cauda, combines olive oil, melted butter, garlic and anchovies for a rich, intense flavor. Fava bean purée requires double shelling but yields a nutty flavor and vivid green color; serve it with crostini or vegetables. Ranch, blue cheese, and Green Goddess provide creamy, herb-forward options.
Read at Los Angeles Times
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