The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
To give this golden dish more color, add a diced ripe tomato.
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).
This salad can be adapted for just about any assortment of fresh vegetables.
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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