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Side Dish

Farro Risotto with Asparagus and Fava Beans
A substantial whole-grain risotto lightened with spring vegetables. (By Kate Ramos)
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Starter

Roasted Asparagus with Poached Eggs and Miso Butter
A simple, refined preparation from Chef David Chang. (By Adapted from David Chang)
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Main

Roasted Rack of Lamb
Marinated with rosemary and thyme. (By Neal Fraser)
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Side Dish
Basic Roasted Asparagus
It doesn’t get any easier than this. (By Amy Wisniewski)
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Soup/Salad/Sandwich
White Asparagus Soup with Pistachios
Lesser-known white asparagus takes center stage in this easy soup. (By Aida Mollenkamp)
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Starter
Grilled Eggplant and Roasted Red Pepper Terrine with Prosciutto
(By Arthur L. Meyer)
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Main
Roasted Garlic
Roasted Garlic (By Paula Wolfert)
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Main
Beef-Wrapped Green Beans, Scallions, and Asparagus Bundles with Two Dressings
Beef-Wrapped Green Beans, Scallions, and Asparagus Bundles with Two Dressings (By Arthur L. Meyer)
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Main
Chestnut and Cèpe Soup with Walnuts
Chestnut and Cèpe Soup with Walnuts (By Paula Wolfert)
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Soup/Salad/Sandwich
Autumn Squash Soup with Country Ham and Garlic Croutes
(By Paula Wolfert)
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Main
Chickpea Cutlets
Make your own vegan-friendly food that will attract omnivores too! (By Isa Chandra Moskowitz and Terry Hope Romero)
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Main
Fillet of Beef with Roquefort Sauce and Mixed Nuts
Fillet of Beef with Roquefort Sauce and Mixed Nuts (By Paula Wolfert)
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Main
Calf's Liver as Prepared in the Valley of Ossau
Calf's Liver as Prepared in the Valley of Ossau (By Paula Wolfert)
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Main
Chicken Breasts with Pine Nuts, Cèpes, and Ham Goudalière
Chicken Breasts with Pine Nuts, Cèpes, and Ham Goudalière (By Paula Wolfert)
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Main
Michel Bras's Stuffed Onions
Michel Bras's Stuffed Onions (By Paula Wolfert)
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