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03/20/2013
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
10/24/2000
Chanterelle Omelette
To give this golden dish more color, add a diced ripe tomato.
Issue #36
04/16/2007
Ragout of Peas and Morels
At once earthy and fresh, this ragout makes for an elegant side dish. We prefer to use dried morels for this recipe because their soaking water can be reduced to a rich broth. This recipe appeared in Coleman Andrews’s article “Peas Please” (March/April 1996).
Issue #11
03/30/2007
Cooked and Raw Vegetable Salad
This salad can be adapted for just about any assortment of fresh vegetables.
Issue #11
03/30/2010
Aginares Me Koukia (Artichokes and Fava Beans)
This Greek side dish of brightly flavored and tender artichoke hearts and fava beans comes from SAVEUR editorial assistant Maria Xerakia, whose family serves it for their traditional Easter meal.
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