Photo by Maria Robledo
This vibrant ragout is made of spring vegetables whose flavors have an extraordinary affinity for each other--asparagus, peas, fava beans, spring onions, artichokes, morels, tiny new potatoes. This ragout would also be terrific with rendered bacon or pancetta fat instead of olive oil. View recipe here.
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.
View all entrées in list form.
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