This spaghetti recipe highlights the fava bean, a veggie that requires a somewhat fussy preparation to shell and skin but is revered in the food world for its fresh, slightly nutty flavor. Plan to cook and shell the beans the night before to make this pasta a quick fix for family, friends, or yourself.

The simple ingredient list actually contains a complex range of flavors: saltiness of the pancetta; acidity from the wine, lemon, and tomatoes; and buttery flavor from the fava beans. Take a look at the recipe now.

With a seared exterior and soft, tender interior, scallops have a mild flavor that complement a rich, buttery wine sauce. There are a few insider tricks to ensuring that scallops come out crispy on the outside yet tender on the inside. First, preheat the skillet, so it is nice and hot before adding the scallops. This speeds up the cooking time to create a sear rather than simply steaming the scallops.

Second, be sure to add salt and pepper the scallops only just before throwing them in the pan. Salt draws out the moisture, but the scallops will steam if salted and left out for too long. And last — but not least — as soon as the scallops hit the pan, do not touch them or move them around with tongs. When you're finished cooking the scallops, don't overlook the fond (crispy pieces stuck to the bottom of the pan). That's concentrated flavor right there, so don't throw it all away! Instead, I recommend deglazing the pan with wine to make a speedy sauce. In addition to boosting the flavor of sauces, deglazing a pan also reduces cleaning time. So stop furiously scrubbing your pans at the end of the night, and start deglazing!

This particular scallop recipe goes with just about any starch. Stir in whatever leftover herbs you have, spoon over extra sauce, and let the starch soak up the gloriously buttery, herby flavors. See the scallop recipe.

Jeff Mauro, better known as the Sandwich King on Food Network, spent a little time away from his set (and his hectic schedule as spokesperson for Cracker Barrel Cheese) to talk to us about the meats and breads that are currently trending in the sandwich world (surprise: they're actually domestic!) and one classic American dish he's proud to have sandwich-ized.

POPSUGAR: What sandwich trends are you seeing this year?
Jeff Mauro: I am seeing a lot of bologna out there, a lot of grilled bologna. I did a grilled bologna burger last episode on the show that kind of prompted that. I did a really thick cut — I think a half-inch-thick cut — of grilled bologna. A lot of places in Chicago are doing grilled bologna with a fried egg and onions. I guess people want the nostalgia. That is where a lot of great trends come from, harking back to being a kid and eating grilled bologna. I am going to say that is going to explode even further.

PS: Pretzel buns are all the rage. We can't wait to make your homemade version this Summer. What's the ultimate way to fill 'em?
JM: I’ll tell you three things: a robust cheddar, pickled jalapeños, and ham. That’s all you need; it is the best of everything. It is like a ballpark in your mouth. You get the soft pretzel with the cheddar, so it’s almost like a nacho. It's unbelievable.

Keep reading to learn more, including Jeff's favorite sandwich creation from this year.

Lucky for GraceDickinson, she used homegrown asparagus for this seasonal recipe.

Light, simple and elegant: this is an easy springtime dish and a great use for miso waiting to be used.

For more — including the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

While it's always been easy for vegetarians and vegans to order at Chipotle, the burrito chain has rolled out yet another meat-free option to pilot locations in Northern and Southern California: Sofritas, shredded Hodo Soy tofu marinated in a spicy sauce made from chipotle chiles, roasted poblanos, and Mexican spices. Being fans of both Chipotle and Hodo Soy tofu, an Oakland-based brand that stocks the restaurants with the soy product, we tried Sofritas for ourselves. See if it's worth ordering.

The heat wave has (sort of) made its way to San Francisco, and for the first time in longer than I can remember, I am craving fresh, raw produce. After making three batches of scones last week, I've surpassed my dairy quota and sought a way to make a creamy, satisfying chilled soup, sans cream or milk.

Summer corn is sweet and tender when eaten raw. To make use of its seasonality, I juiced corn kernels and made a milky soup starter. When blended with avocado, this soup develops a thick creaminess, plus the avocado imparts a mighty green hue. The salsa garnish provides a contrasting crunch, and the lump crab meat is a salty little bonus (however, it's also easy to leave out for vegetarians). All in all, the recipe is quick to prep and serve, keeping you and your kitchen cool when it's boiling outside. See the recipe for the chilled corn and avocado soup now.

Strawberries, graham cracker crumbs, and sprinkles inspired foxeslovelemons to make a Pop-Tart-inspired ice cream.

One of my favorite things to make with strawberries is ice cream. I've always done classic-but-delicious traditional strawberry in the past, but this time I decided to throw some graham cracker crumbs and rainbow sprinkles in for a Pop-Tart effect.

For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

• Hail to the victor of Iron Chef America: Tournament of Champions — FN Dish
• Kim Jong-il: perhaps the most fascinating foodie — Grub Street
• Bravo will air another hot mess called Eat, Drink, Love — Zagat
• Justin Warner's "still cooking up stuff" with the Food Network — Eater
• Ben & Jerry's ice cream will be GMO-free by 2014 — HuffPost Business
• Eric Ripert got his hands on a cronut and tweeted the whole thing — The Braiser
• McDonald's CEO says he lost 20 pounds eating Mickey D's — Delish

Have you ever made your own burger patties and thrown them on the grill, only to discover later that there's a major discrepancy with the bun-to-burger ratio? If your burger engulfs your bun — or, more likely, your bun engulfs the burger, then we've got a handy tip for you. For a burger that perfectly fills the bottom bun, here's the simplest way to avoid that pitfall.

Cheddar has nothing on a good blue cheese burger. The funky flavor and saltiness of blue cheese shines but does not overpower the beef, and it's enough to elevate the roadside burger to a bona fide bistro burger. Even if you're blue cheese adverse, it truly is all about the cheese choice. Using a high-quality blue cheese, like the tart, creamy Point Reyes Original Blue Cheese, may make you change your mind. I made these for a friend who claims that she's anti-blue cheese, and she practically inhaled her burger before I plated mine.

Keep reading for the recipe.