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In Season More
- Fiddlehead Ferns
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ABC Kitchen chef Dan Kluger roasts them to bring out their hidden depths.
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Chrysanthemum Greens
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They have a deliciously grassy, slightly mustardy flavor.
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Fresh Bamboo Shoots
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Kajitsu chef Ryota Ueshima combines the plant with tofu, scallion, and shirataki noodles.
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Fresh Morels -
Their flavor is deep and nutty and not unlike their truffle cousins.
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Turkey Eggs
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To sample their rich, robust flavor, try this recipe for deviled eggs from Parish Hall chef Evan Haczor.
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Pineapple
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The fruit is at its best from March through July.
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Kumquats
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Recette chef-owner Jesse Schenker likes them in a simple salad.
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Haas Avocados
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Their oil content increases in the spring, rendering them especially rich and buttery.
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Rutabagas -
A recipe for rutabaga “fries”, from veggie whisperer Deborah Madison.
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Pomelo
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Its mild, sweet juice makes a nifty seasonal substitute for that of its descendant, the tarter grapefruit.
Holiday Food
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Tastes of the Season
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Daniel Humm shares a cutting-edge, Michelin-quality dinner, while Larry and Marc Forgione serve up a traditional family-style feast.
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Popular Recipes
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Bloomsday Cheese
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Rich, Gouda-like cheese enlivens Sisha Ortuzar’s griddled concoction.
Restaurant: ’wichcraft
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Concord-Grape Sorbet
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Pastry chef Meredith Kurtzman tempers the fruit’s musky, sweet-tart flavor with crushed fennel seeds.
Restaurant: Otto





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